These cheese-stuffed corn tortillas, baked under a blanket of warming pinto beans and topped with tangy sour cream, are the perfect post-holiday breakfast.
Author: Luis Miguel López Alanís
Author: Tracey Medeiros
Author: John Pozza
Author: Lora Zarubin
Author: Sandy Krasner
Author: Ryan Hardy
Author: Marge Perry
The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños,...
Author: Rhoda Boone
Author: Stacey Siegal
Author: James Villas
Author: Charlotte Kinstlinger-Bruhn
Author: Claire Saffitz
Check out this recipe for Instant Pot chili. Slow-cooking and chili-making are a match made in heaven.
Author: Daniel Shumski
Author: Gina Marie Miraglia Eriquez
This upgraded version of a classic bean salad features the rich Spanish flavors of smoked paprika and marcona almonds, balanced by the bright freshness of parsley and celery.
Author: Anna Stockwell
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break...
Author: Kelly Mariani
Author: Susan Herrmann Loomis
Author: Alison Roman
The spicy garlic-honey glaze for the pan-seared pork chops also forms the base of the sauce for the warm escarole-and-white bean salad in this easy one-pan dinner.
Author: Anna Stockwell
Author: Marilyn Tausend
I set out to create my own version of baked beans. This variation is deeply savory, with anchovies, bacon, and a brown butter-tomato sauce anchoring the flavor.
Author: Cortney Burns
Author: Donna Goodwin
Author: Steven Satterfield
Author: Sergio Remolina
Author: Kerri Conan
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
Author: Chris Morocco
Author: Dawn Murray
Author: James Villas