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Fry (1) Grill/Barbecue (1) Marinate (1) Roast (1) Steam (1) Topic Recipe (53) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Beans"; var omni_prop8 = "Difficulty:Easy,Course:Soups & Stews,Main Ingredient:Beans"; var omni_pageName="saveur:"+omni_prop12; 09/09/2012 Senate Bean Soup Beige and creamy, studded with ham, and homey as a log cabin, Senate bean soup sends the politically useful message that lawmakers are small-town boys and girls at heart. Issue #150 09/04/2012 Mulligatawny The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices. Issue #150 05/20/2011 Sopa de Garbanzo (Chickpea Soup) This delicious chickpea soup can be cooked beneath the barbacoa recipe in a bullet smoker, much like Tia Adelita, the Los Angeles-area cook who gave us this recipe, prepares hers. Issue #139 03/04/2011 Lentil Soup with Caraway and Minted Yogurt This Indian-inspired dish, from a recipe in River Cottage Everyday by author Hugh Fearnley-Whittingstall (Ten Speed Press, 2011), flavors lentils with caraway and coriander to make a quick, fragrant soup. Issue #136 03/24/2011 Tuscan Bean Soup Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup. Issue #129 01/01/2013 Hoppin’ John Soup This humble dish of black-eyed peas and rice makes good use of leftover ham scraps. Issue #125 01/15/2010 Spiced Black-Eyed Peas with Curry Leaves In this earthy legume stew, chickpea flour is used to thicken and add a nutty undertone. Continue... Issue #125 02/17/2010 Spiced Chicken and Chickpea Stew This dish, sometimes called thareed, is similar to chicken curry. Instead of being served over rice, the stew is ladled over torn pieces of flat bread. As the dish sits, the bread soaks up the fragrant liquid. Continue... Issue #116 09/05/2008 Fava Bean Stew The recipe for this popular Egyptian morning dish is based on one that appears in The New Book of Middle Eastern Food by Claudia Roden. Issue #114 04/10/2008 Fava Bean Stew with Garlic, Thyme, and Bay Leaves This Cypriot country dish is commonly served with fresh bread as an accompaniment to meze. Issue #111 02/29/2008 Ethiopian Lentil Stew The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked. Issue #110 01/10/2010 Cincinnati Chili Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue... Issue #108 10/02/2007 Cavolo Nero and Borlotti Bean Soup This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995). Issue #106 08/23/2007 Scarola Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew. Issue #105 01/16/2008 Bean Soup with 'Pinched' Pasta (Bableves) This satisfying bean soup is finished with homemade pasta bits called csipetke, which are pinched by hand. Issue #96 12/15/2005 Bean and Vegetable Soup Top-quality olive oil from Kalamata flavors this thick soup, a version of which has nourished Greeks since antiquity. Issue #79 10/30/2007 Trieste-Style Sauerkraut and Bean Soup This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste. Issue #62 08/30/2005 Quail and White Bean Stew Traditionally this stew is cooked with wild pigeon, hunted in the forests of Jauco. Quail works equally well, says author Maricel Presilla. Issue #59 06/21/2007 Twice-Cooked Tuscan Bread Soup This hearty but brothy soup is one of Tuscany's most famous bean dishes. Issue #46 10/23/2000 Hominy, Chicken, and Pork Stew Locro, which is also made with beef, is always served as a main course, with rice. Issue #35 « Previous 1 2 3 Next »