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.
Chicken tenderloins are topped with an easy pan sauce made with white wine, garlic, lemon and capers pair perfectly with mashed potatoes and a glass of Chardonnay.
Old El Paso salsa and seasoning mix add Mexican flavors to this cheesy casserole that's filled with beef and Progresso beans and topped with Pillsbury pizza crust.
