This recipe for Chili con Carne with Beans is a simple and easy way to make a pot of chili that uses canned roast beef in place of the usual hamburger. It’s simple, delicious, and loaded with flavor. Because this recipe uses a large number of canned ingredients, it’s on the table in about 35 minutes.
I decided that my 30 days of beans needed another bean salad. For this one, I decided to switch up the flavors and try something new. I selected beans that would create a pretty color combination–garbanzo, edamame, and kidney beans. I added onion to enhance their flavor. I believe that onions and beans are a natural pairing. I combined all of the beans and the onion in a bowl. For the dressing, I opted for Catalina dressing (or red French) dressing. To this, I added some black pepper, and seasoned rice vinegar. I didn’t add salt because the canned […]
This salad was supposed to be made with black beans, but I made a little mistake. When I was preparing the salad, I inadvertently grabbed and opened a can of kidney beans instead of black beans. With that one error, this salad changed from what I had imagined to something deliciously different. I used the techniques from my faux homemade salsa recipe to give the illusion that this dish was more complicated to prepare, but there’s a minimum of chopping required for the recipe. The entire dish can be assembled in about 10 minutes. Many variations of this salad are […]
The first time I ate three bean salad was in a restaurant on a family vacation. The next time I encountered it was on a salad bar in a pizza parlor. Stores sell it in jars and cans, but I have never tried to make it myself until today. Probably, the best way to make this salad would be to cook the beans from scratch, but I wanted to make this as simple as possible. The only real work that was needed was to thinly slice some red onion and bell pepper. We used half of a small-medium red onion. […]