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Narrow Results You've Selected: Recipe Beans Summer Remove all Source Saveur (33) A Cat in the Kitchen (1) Eggs on Sunday (1) Farm and Frying Pan (1) Fat Back and Foie Gras (1) Show all... For the Love of Cooking (1) Healthy Cooking Community (1) Hot Off the Garlic Press (1) My Kitchen Snippets (1) NPR (1) New York Times (1) Our Kitchen (1) Smitten Kitchen (1) The Bitten Word (1) The Passionate Cook (1) Yum Sugar (1) Difficulty Easy (38) Medium (6) Course Main Course (17) Side Dish (17) Salad (13) Soups & Stews (5) Appetizers (4) Show all... Breakfast/Brunch (1) Condiments and Sauces (1) Dessert (1) Sandwich (1) Cuisine American (10) Italian (8) Mexican (7) Gluten-Free (5) Vegetarian (4) Show all... 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Stir-Fry (3) Chill (2) No Cook (2) Roast (2) Broil (1) Freeze (1) Marinate (1) Poach (1) Steam (1) Stew (1) 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 = "Season:Summer"; var omni_prop8 = "Topic:Recipe,Main Ingredient:Beans,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 01/11/2013 Cozz'e Fasule (Mixed Pasta with Cannellini Beans and Mussels) A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista. Issue #153 07/11/2012 State Fair Chili This hearty chili is a Minnesota State Fair staple, spiked with chile powder and paprika. Issue #148 07/05/2012 Bagula (Garlic and Dill Fava Bean Salad) Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish from Aladdin's Castle Café in Portland, Oregon. Issue #148 06/08/2012 Zalata Amba (Chickpeas with Mango Pickle) The recipe for this zesty Iraqi salad, which uses pickled mango, or amba, comes from the cart Aladdin's Castle Café in Portland, Oregon. Issue #148 05/16/2012 Saladu Ñebbe (Black-Eyed Pea Salad) Simple and satisfying, this chile-spiked black-eyed pea salad dressed with fresh lime juice is a great side dish for grilled fish. The longer it sits, the better it tastes, so let it marinate for an hour or more before serving. Issue #147 09/10/2011 Salade de Pois Chiches (Chickpea Salad) This bright, slightly spicy salad is great served with roasted chicken. Issue #141 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 05/20/2011 Barbecued Baked Beans These classic baked beans are a barbecue side-dish staple. Issue #139 01/22/2010 Black Bass with Chickpeas, Clams, and Chorizo Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue... Issue #119 04/10/2008 Randy Evans’s Southern Peas This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston. 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 09/04/2007 Black Bean Nachos with Red Chile Beef This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans. Issue #97 12/12/2005 Salad of Squid, Wild Chicory, and Chickpeas with Lemon–Garlic Sauce This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory. Issue #78 12/12/2005 Grilled Sausage with White Beans This recipe comes from Ristorante La Botte in Stresa. Issue #78 06/21/2007 Florentine-Style Baked Beans The Tuscan passion for white beans is reflected in tasty dishes like this one. Issue #46 06/21/2007 White Bean, Tuna, and Red Onion Salad Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad. Issue #46 11/08/2007 Fresh Green Beans with Coconut This vegetable dish from South India is a dry curry made with a single type of vegetable. Issue #45 06/14/2007 Garbanzos Beans are a staple of Cuban cooking, and this recipe is a delicious and popular way to cook them. Issue #42 06/14/2007 Cuban-Style Black Beans The secret of good black beans (and of many other Cuban dishes) is a slow-cooked sofrito of onions or scallions, garlic, and green peppers. Issue #42 06/21/2007 Fusilli with Scampi, Cranberry Beans, and Peas We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets. Issue #38 « Previous 1 2 3 Next »