Menestra de porotos is an Ecuadorian bean stew, made with beans simmered in a sauce of onions, tomatoes, garlic, cumin, chili powder and cilantro or parsley.
Never in my days have I come across a cabbage recipe that had a Mexican flare to it. Eating it cooked with tomatoes, beans, sweet corn, onion, cumin and chili powder was a whole new yummy experience.
Minestrone soup is an Italian classic! This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and Parmesan cheese.
A base of stewed tomatoes, tomato paste, white wine and steak sauce surrounds chili-seasoned ground beef, bacon and kidney beans in this chili brightened with cilantro.
Progresso chicken broth provides a simple addition to this slow-cooked stew features with Progresso cannellini beans, Muir Glen organic diced tomatoes and chicken – a wonderful dinner.
