Inspired by the rustic and time-consuming French classic, our cassoulet, made with leftover turkey or chicken and canned beans, makes a simple, hearty supper.
Use canned beans to make this dish in a snap. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
Although it may appear dense and rich, this pie feels light and fluffy in your mouth. It’s not difficult to make and always wins raves. (This recipe contains uncooked eggs; if that’s a concern, use pasteurized.)
Using canned beans makes this low-fat recipe for enchiladas a snap to prepare. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
Double the chocolate in this tart recipe. Chocolate crust and chocolate filling make this easy dessert rich with flavor. Work carefully to get an even layer of crust in the muffin tins.
Here a fluffy springtime meringue comes to harvest season with the addition of pumpkin and traditional spices. The Brown Sugar Meringue completes the recipe.
Hearty, spicy and sweet vegetarian chili made with butternut squash and black beans. It's an easy meal that satisfies vegans, carnivores and gluten-free eaters alike.
