Backyard BBQ (2)
Coconut milk is an essential ingredient in many Garifuna dishes, including this creamy take on rice and beans.
In New Orleans, this Creole classic was traditionally served on Monday—laundry day—the idea being that a cook could leave her beans and rice simmering for hours on the stove while she went about her washing.
These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods.
These classic baked beans are a barbecue side-dish staple.
This riff on the traditional Portuguese soup, Caldo verde, replaces the more common kale with savoy cabbage and spices things up with chile flakes.
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