722 roasted chicken beans Recipes

clams, in the shell, mussels, in the shell, roasting chickens, cut into serving pieces, olive oil, chorizo sausage, shrimp, peeled and deveined, onions, chopped, garlic cloves, finely minced, red bell peppers, seeded , deribbed and diced (or green bell peppers), peeled seeded and diced tomatoes (fresh or canned ), short-grain white rice, chicken stock, saffron thread, crushed with a mortar and pestle, shelled peas (or shelled and peeled fava beans, or lima beans), lemon wedge, pimiento , pepper strips roasted and peeled (optional)

chopped onion, tomato paste, freshly ground black pepper, salt, cannellini beans or other white beans, rinsed and drained, fat-free , lower-sodium chicken broth, roasted red bell peppers, rinsed, drained , and cut into 1/2-inch pieces, boneless, skinless chicken thighs , cut into 1-inch pieces, garlic cloves, minced, chopped fresh rosemary, fresh baby spinach, grated fresh parmesan cheese

canola oil, ground cardamom, garlic cloves, minced, chopped onion, chili powder, ground turmeric, ground coriander, cannellini beans or other white beans, undrained, skinless, boneless chicken breast halves, cut into bite-sized pieces, light coconut milk, water, chopped peeled fresh lemongrass (about 1 stalk ), fire-roasted diced tomatoes, undrained, baking potato, cut into 1/2-inch cubes, chopped fresh cilantro

olive oil, divided, chopped onions, minced fresh seeded jalapeno, minced garlic , plus 1 tsp, black beans , soaked over night and drained, chopped cilantro , plus 2 tbsp , plus 1/4 cup, chicken stock, cumin, salt and freshly ground black pepper, southwestern rub , recipe follows, flank steak, roasted poblano pepper , julienned, roasted ancho pepper , julienned, roasted jalapeno, minced, roasted yellow pepper , julienned, roasted red pepper , julienned, red onion , julienned, lemon, juiced, lime, juiced, corn tortillas, covered with a damp cloth, grated pepper monterey jack, sour cream, tequila, corn and cumin custard, recipe follows, chopped chives, brunoise red peppers, brunoise yellow peppers, amber cumin, white cumin, black cumin, chili powder, paprika, ground coriander, garlic powder, salt, crushed red pepper, dried oregano, butter, heavy cream, head garlic, split in half, fresh sweet corn , cut off the cob, reserving 2 cobs, cumin, egg yolks, salt and pepper

ground beef or 2 (12 1/2 oz) cans white chicken meat, onion (optional), chopped garlic (jarred ), roasted red peppers (jarred ), cannellini beans or 15 oz black beans or 15 oz great northern beans or 15 oz pink beans, undrained, corn, undrained, stewed tomatoes, cut up, refried beans, any style (spicy , with chiles, etc.), chicken broth or 14 1/2 oz beef broth or 14 1/2 oz vegetable broth, salsa, any style, ground cumin, fresh cilantro, chopped or 3 tbsp dried cilantro, water

red bell pepper, butternut squash, peeled, seeded and chopped, extra virgin olive oil, plus more for drizzling, freshly grated nutmeg, ground cinnamon, kosher salt & freshly ground black pepper, vegetable stock (original recipe called for chicken stock), loosely packed tender sun-dried tomato (not packed in oil), soy chorizo, crumbled, zucchini , halved lengthwise, seeded and chopped, onion, chopped, recipe roasted garlic paste, recipe below (or 2 heads roasted garlic), chopped fresh cilantro, plus more for serving, dried mexican oregano, seeded pureed chipotle chiles in adobo, black beans, rinsed and drained, red kidney beans, rinsed and drained, crushed fire-roasted tomatoes (or diced tomatoes with green chilies), butter, corn muffins, seafood seasoning , such as old bay, shaved manchego cheese , for serving, heads garlic, tops trimmed off to expose all of the cloves, extra virgin olive oil, honey, kosher salt & freshly ground black pepper

olive oil, coarsely chopped fresh sage, coarsely chopped fresh parsley, coarsely chopped tarragon, chopped rosemary, chopped thyme, garlic, coarsely chopped, whole chickens (2 1/2 to 3 lb each), butterflied, salt and freshly ground black pepper, home-made chicken stock, head garlic , roasted, cloves squeezed in a bowl, cold butter, cut into tablespoons, freshly squeezed lemon juice, salt and freshly ground pepper, cooked fava beans, celeriac peeled and cut into 2-inch pieces, baking potatoes, peeled and cut into 2-inch pieces, unsalted butter, milk or cream, warmed, salt and freshly ground pepper

olive oil, coarsely chopped fresh sage, coarsely chopped fresh parsley, coarsely chopped tarragon, chopped rosemary, chopped thyme, garlic, coarsely chopped, whole chickens (2 1/2 to 3 lb each), butterflied, salt and freshly ground black pepper, home-made chicken stock, head garlic , roasted, cloves squeezed in a bowl, cold butter, cut into tablespoons, freshly squeezed lemon juice, salt and freshly ground pepper, cooked fava beans, celeriac peeled and cut into 2-inch pieces, baking potatoes, peeled and cut into 2-inch pieces, unsalted butter, milk or cream, warmed, salt and freshly ground pepper

dried white beans (i use mayocaba or peruvian white beans), onion, large, chopped, anaheim chili, roughly chopped (canned or fresh roasted, peeled and seeded), chicken breast halves (frozen is fine , just throw them in the pot) or 4 chicken thighs (frozen is fine, just throw them in the pot), chicken stock (low sodium ), vegetable stock (low sodium ), bell peppers, chopped (frozen, mixed red, yellow and green peppers), dried oregano, garlic powder, dried red pepper flakes, ground cumin, chopped tomato, salt

butter beans, drained and rinsed, roasted peppers (red, yellow or a combination), drained and chopped, chopped dill pickles, stalks celery, diced, chopped fresh parsley, grated zest and juice of 1 lemon, extra-virgin olive oil, skinless, boneless chicken breasts, thyme, red onion, halved and sliced, red pepper flakes

salmon fillets or steaks, soy sauce, sake or dry white wine, mirin, sugar, chopped green onion, chopped fresh ginger, lemon, thinly sliced, olive oil, baby bok choy, washed and cut diagonally, shelled, blanched fresh soy beans (either fresh or frozen) also called edamame, washed fresh pea shoots or pea leaves, garlic chicken stock , recipe follows, sea salt, hot pepper sesame oil, toasted sesame seeds and fresh daikon radish or onion sprouts, as garnish, roast garlic: slice off the top quarter or so of 2 heads of garlic to expose the cloves. drizzle with a little olive oil and season with salt and pepper. loosely but completely wrap each head in a piece of foil and roast in a preheated 400 degree oven until garlic is very soft and lightly browned, about 30 minutes. squeeze out and mash as much as you can from garlic heads. stir garlic into 1-quart chicken stock and simmer for a few minutes to develop the flavor.

black beans, dry , cooked just until slightly tender, beef roast or 1 lb beef stew meat, crushed tomatoes, chicken stock, reduced sodium, dried thyme, dried basil, crushed red pepper flakes, cayenne, fresh ground black pepper, olive oil, onions, chopped, stalks celery, chopped, green pepper, chopped, garlic cloves, minced, flour

pork shoulder roast , or pork butt, trimmed, essence , recipe follows, salt, freshly ground black pepper, vegetable oil, white onion, sliced, garlic, peeled and smashed, water, bay leaves, chili powder, dried mexican oregano, ground cumin, chopped chipotle chiles in adobo, vegetable oil, for frying, corn tortillas, black beans , recipe follows, crumbled cotija or anejo cheese, or coarsely grated queso blanco or monterey jack, shredded lettuce, firm-ripe hass avocados, peeled, seeded, and diced, tomatoes, seeded and diced, tex-mex dressing , recipe follows, chopped fresh cilantro leaves, chopped green onions, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme, dry black beans , picked over, rinsed and drained, smoked bacon, chopped, chopped red onions, minced garlic, chicken stock or water, bay leaf, chopped fresh cilantro leaves, fresh lime juice, ground cumin, salt, cayenne, buttermilk, sour cream, olive oil, minced white onions, minced fresh cilantro leaves, fresh lime juice, minced garlic, salt, ground black pepper, chili powder, red pepper flakes

smoked ham hock, olive or vegetable oil, chopped onion, garlic, minced, pork, in chunks (i ve used pork chops off the bone), chopped roasted red bell pepper (actually, a combo of red/yellow/orange is good and colorful, too), chopped mild green chiles, tomato sauce, baked beans, tomato broth with chicken or chicken broth, pomegranate molasses (pomegranate syrup), molasses, maple syrup, balsamic vinegar, unsweetened cocoa powder, maple syrup , to taste (optional, added before serving and not during cooking)

ground chicken breast, onion, chopped, garlic cloves, minced, chili powder, dried oregano, cumin, fire-roasted tomatoes, diced (or any you like ), tomato sauce, water, beer (optional), v-8 vegetable juice (optional it depends on how thick or thin you like it, or if you have it on hand. you can sub water, ), red kidney beans, drained (when doubling use 1 each light and 1 dark kidney beans), pinto beans, drained (when doubling use a can of black beans), sugar, salt, extra virgin olive oil

boneless, skinless chicken breasts or, boneless, skinless chicken thighs, cumin, olive oil or vegetable oil, onion, chopped, chili powder, garlic powder, salt, chopped tomato s, kidney beans or black beans, drained, sweet peppers , preferably different colours, zucchini, dried thym leaves, fresh chopped corriander

we prefer the mild flavor of regular olive oil in this sauce compared to the stronger flavor of extra-virgin olive oil. don tsp worry about patting the beans dry with towels before tossing them with the sauce; any water that clings to the beans helps to thin out the sauce. this sauce is also good served with crudites or alongside grilled or roasted meat, chicken, or fish., walnuts, garlic cloves , unpeeled, fresh cilantro leaves and stems , tough stem ends trimmed (about 2 bunches), olive oil (see note ), juice from 1 lemon, scallion , sliced thin, salt and ground black pepper, green beans , stem ends trimmed

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional