Type what you have

Ingredients

• ✓ garlic
• pinto bean
• epazote
• water
• lard
• onion
• kosher salt
• serrano chili pepper
• chipotle pepper

Instructions

1. 1 Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.
2. 2 Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.

By John Mitzewich

Ingredients

• ✓ garlic
• olive oil
• onion
• zucchini
• corn kernel
• buttermilk
• salt
• black pepper
• chihuahua cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
2. 2 Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
3. 3 Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuahua cheese.

By Muy Bueno

Ingredients

• ✓ garlic
• onion
• green chili
• lime
• cilantro
• water
• chicken bouillon granules
• salt
• butter
• instant rice

Instructions

1. 1 Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.
2. 2 Bring the water to boil in a saucepan. Stir the cilantro mixture, chicken bouillon granules, salt, butter, and rice into the water and return to a boil; reduce heat to medium-low and cover. Simmer until the rice has absorbed the liquid entirely, about 20 minutes.

By BCOLLINS1

Ingredients

• ✓ garlic
• corn kernel
• olive oil
• onion
• zucchini
• tomato
• poblano pepper
• salt
• black pepper
• cotija cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Place corn into a saucepan and cover with water; bring to a boil. Reduce the heat to medium, cover, and cook until tender, about 10 minutes.
3. 3 Drain the corn.
4. 4 Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
5. 5 Add zucchini and tomatoes; cook and stir for 5 minutes.
6. 6 Stir in corn kernels, poblano pepper, salt, and pepper; cover and cook until zucchini is tender, about 10 minutes.
7. 7 Sprinkle with cotija cheese and serve.

By gem

Ingredients

• ✓ garlic
• cooking spray
• olive oil
• onion
• ground beef
• taco seasoning mix
• rice
• mixed vegetables
• kidney bean
• cheddar cheese
• salsa
• kalamata olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray.
2. 2 Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is tender, about 5 minutes; add ground beef and continue to cook while breaking beef into small pieces with a wooden spoon until the beef is completely browned, 5 to 7 minutes. Season beef mixture with the taco seasoning mix.
3. 3 Stir beef mixture, rice, vegetables, kidney beans, 1 cup Cheddar cheese, salsa, and olives together in the prepared casserole dish. Sprinkle remaining cheese over the mixture.
4. 4 Bake in preheated oven until the cheese is melted and the dish is hot in the center, about 30 minutes.

By Sheryl Cole

Ingredients

• ✓ garlic
• black bean
• chicken broth
• tomato paste
• cumin
• olive oil
• onion
• green bell pepper
• jalapeno pepper
• sugar
• chipotle hot sauce

Instructions

1. 1 Combine black beans, 1 cup chicken broth, tomato paste, and cumin in a heavy pot over low heat; simmer until hot, 5 to 10 minutes.
2. 2 Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion, bell pepper, and jalapeño; cook until softened, 5 to 7 minutes. Add garlic; cook until fragrant, 1 to 2 minutes. Stir into beans to combine.
3. 3 Stir sugar into bean mixture; add more chicken broth if you like a more liquid consistency. Season with hot sauce; simmer until broth develops a savory flavor from vegetables, 10 to 15 minutes.

By Chris Barila

Ingredients

• ✓ garlic
• vegetable oil
• corn kernel
• poblano pepper
• onion
• pea
• carrot
• water
• milk
• butter
• rice
• chicken bouillon granules

Instructions

1. 1 Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.
2. 2 Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.

By gem

Ingredients

• ✓ garlic
• avocado
• black-eyed pea
• shoepeg corn
• tomato
• cilantro
• green onion
• red wine vinegar
• olive oil
• cumin
• salt
• black pepper

Instructions

1. 1 Mix together avocados, peas, corn, tomatoes, cilantro, and green onion lightly in a salad bowl until well combined.
2. 2 Whisk together red wine vinegar, olive oil, cumin, and garlic in a medium bowl and pour over salad. Season with salt and pepper; lightly toss salad again. Chill in the refrigerator to blend the flavors before serving, about 1 hour.

By wusz

Ingredients

• ✓ garlic
• ground beef
• water
• tomato sauce
• tomato paste
• green chili
• instant rice
• sugar
• chili powder
• oregano
• cumin
• salt

Instructions

1. 1 Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
2. 2 Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

By Kim Grant

Ingredients

• ✓ garlic
• couscous
• salt
• cumin
• water
• black bean
• corn
• red onion
• cilantro
• olive oil
• lime juice
• jalapeno pepper

Instructions

1. 1 Combine couscous, salt, and cumin in a large bowl; stir in boiling water. Cover the bowl with plastic wrap; set aside for 10 minutes.
2. 2 Meanwhile, cook unpeeled garlic clove in a small skillet over medium-high heat until toasted and skin has turned golden brown; peel and mince garlic. Stir garlic, black beans, corn, onion, cilantro, olive oil, lime juice, and jalapeño into couscous. Serve warm or cool before serving.

By YucatanToday

Ingredients

• ✓ garlic
• pinto bean
• chicken stock
• salt
• black pepper
• tomato
• dark beer
• onion
• cilantro
• jalapeno pepper
• oregano
• bay leaf

Instructions

1. 1 Soak beans in a large pot of water, 8 hours to overnight.
2. 2 Drain beans, and refill the pot with chicken stock and enough water to cover beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
3. 3 Stir tomatoes, beer, onion, cilantro, jalapeño peppers, garlic, oregano, and bay leaves into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
4. 4 With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

By KIKI810

Ingredients

• ✓ garlic
• vegetable oil
• pepper
• onion stir fry mix
• cumin
• tomato
• green chile pepper
• vegetable broth
• salt
• pepper
• corn
• tortilla chip
• cheddar cheese
• avocado

Instructions

1. 1 Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2. 2 Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

By DSYLVAN

Ingredients

• ✓ garlic
• chicken
• black bean
• chicken broth
• tomato
• green chile pepper
• corn
• onion
• jalapeno pepper
• chili powder
• red pepper flake
• cumin
• coriander
• salt
• black pepper
• sour cream

Instructions

1. 1 Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

By Beth

Ingredients

• ✓ garlic
• kale
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
3. 3 Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
4. 4 Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.
5. 5 Enjoy!

By WHIRLEDPEAS

Ingredients

• ✓ garlic
• cauliflower
• cream cheese
• seasoned salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook cauliflower in boiling water until tender, about 6 minutes; drain. Pat cauliflower dry with paper towel to remove as much moisture as possible.
2. 2 Blend cauliflower, cream cheese, garlic, and seasoned salt in a food processor until mostly smooth.

By catiebrooke

Ingredients

• ✓ garlic
• butter
• button mushroom
• radish green

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
2. 2 Add chopped radish greens and cook until greens are tender, about 5 more minutes. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ garlic
• salt
• broccoli
• olive oil
• red wine vinegar
• mustard
• parmesan cheese

Instructions

1. 1 Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving.

By ESJESSI

Ingredients

• ✓ garlic
• artichoke
• lemon juice
• bay leaf

Instructions

1. 1 Cut and discard stems from artichokes, making sure bottoms of each artichoke are flat. Cut and discard top 1 inch (or so) of each artichoke. Snip thorny ends from each artichoke leaf with a pair of kitchen scissors.
2. 2 Fill bottom of a pot with about 2 inches of water; add lemon, garlic, and bay leaf. Place a steamer basket in the pot, making sure the water does not flow over the bottom of the steamer basket.
3. 3 Place artichokes in the basket, resting on flattened bottoms.
4. 4 Bring water to a boil, cover the pot, and cook until leaves can be easily pulled from artichokes, 20 to 30 minutes.

By Kelly

Ingredients

• ✓ garlic
• basil
• black pepper
• butter

Instructions

1. 1 Place basil, garlic, and pepper to the bowl of a food processor. Process until leaves and garlic are finely chopped.
2. 2 Add butter and process until just combined. Spoon into a container with a tight-fitting lid. Refrigerate until firm.

By Janis Dee

Ingredients

• ✓ garlic
• peanut oil
• salt
• paprika
• cauliflower

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Cut garlic in half and smash with the blade of a knife. Place in a bowl with oil, salt, and paprika. Add cauliflower and toss to coat.
4. 4 Place coated cauliflower in the basket of the air fryer and cook to desired crispness, about 15 minutes, shaking the basket every 5 minutes.

By Bren

Ingredients

• ✓ garlic
• green bean
• bacon
• soy sauce
• brandy
• heavy cream
• brown sugar

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until bright green and tender, yet firm to the bite, about 7 minutes. Drain in a colander.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
3. 3 Turn heat to medium and sauté garlic in the bacon grease until fragrant, about 30 seconds.
4. 4 Adjust heat, and add soy sauce, brandy, cream, and brown sugar. Cook until liquid starts to bubble and thicken, 3 to 5 minutes. Remove from heat.
5. 5 Add green beans to sauce in skillet and stir to coat. Serve immediately and top with cooked bacon.

By thedailygourmet

Ingredients

• ✓ garlic
• chickpea
• arugula
• feta cheese
• parmesan cheese
• olive oil
• tomato

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.
3. 3 Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.
4. 4 Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

By KATHYP100

Ingredients

• ✓ garlic
• sweet potato
• butter
• basil
• thyme

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
2. 2 Transfer potatoes to a large bowl; add butter, garlic, basil, and thyme. Use a potato masher to mash until smooth.

By Master Chef

Ingredients

• ✓ garlic
• cooking spray
• butter
• zucchini
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat. Lightly grease a 9x12-inch foil pan with cooking spray.
2. 2 Mix butter and garlic together in a bowl.
3. 3 Lay zucchini slices in rows in the prepared pan, overlapping if necessary. Brush garlic butter on each slice and sprinkle with Parmesan cheese.
4. 4 Place the pan on the preheated grill and cook until cheese is melted and zucchini is tender, 12 to 15 minutes.

By Ann

Ingredients

• ✓ garlic
• potato
• onion
• salt
• peppercorn
• all-purpose flour
• egg
• olive oil

Instructions

1. 1 Place potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl. Fold the mixture together with a rubber spatula, breaking up any large potato chunks, until ingredients are evenly mixed.
2. 2 Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
3. 3 Form latke dough into 3-inch diameter balls and flatten into 1-inch thick rounds.
4. 4 Working in batches, place latkes in hot oil and cook until edges are golden brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.

By Bronson McKinley

Ingredients

• ✓ garlic
• water
• pinto bean
• salt
• canola oil

Instructions

1. 1 Combine water, pinto beans, and garlic in a large pot and cover. Cook over low heat for 5 1/2 hours. Stir in salt and continue cooking until beans are very soft, about 30 minutes more, adding more water if needed during the cook time to ensure the beans remain covered.
2. 2 Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.

By Fred Guevara

Ingredients

• ✓ garlic
• canola oil
• butter
• lemon juice
• dill weed
• salt
• black pepper
• potato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, stir together canola oil, melted butter, lemon juice, garlic, dill, salt, and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
3. 3 Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

By Laura

Ingredients

• ✓ garlic
• artichoke
• butter
• salt
• pepper

Instructions

1. 1 Fill the pan with enough water to cover bottom. Bring to a boil over medium heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves; season with salt and pepper.
2. 2 When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam until tender, about 25 to 30 minutes.

By Shai

Ingredients

• ✓ garlic
• yellow squash
• olive oil
• salt
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Cut squash horizontally into 1/4-inch to 1/2-inch thick slices so that you have nice long strips that won't fall through the grill.
3. 3 Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush slices of squash with garlic oil and season to taste with salt and pepper.
4. 4 Grill squash slices for 5 to 10 minutes per side, or until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

By Sarah Stephan

Ingredients

• ✓ garlic
• butter
• oyster mushroom
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat.
2. 2 Add mushrooms and garlic in an even layer, making sure to not overcrowd.
3. 3 Cook for 5 minutes undisturbed. Season with salt and pepper to taste.

By Soup Loving Nicole