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 […]
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 […]
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, […]