Type what you have

Ingredients

• ✓ white bean
• ham hock
• onion
• brown sugar
• maple syrup
• salt
• water
• ketchup
• mustard

Instructions

1. 1 In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat but let sit for 1 hour. Drain beans and place them in a slow cooker. Add the ham hocks, onion, brown sugar, maple syrup, salt and water.
2. 2 Mix well, cover and cook on high setting for 4 to 5 hours, stirring occasionally. During the final hour of cooking, add the ketchup and mustard, remove the ham from the hocks and discard the hocks. Mix well and serve.

By Laura

Ingredients

• ✓ white bean
• olive oil
• mushroom
• onion
• celery
• garlic
• barley
• vegetable broth

Instructions

1. 1 Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
2. 2 Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
3. 3 Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.

By Niki

Ingredients

• ✓ white bean
• bacon
• ground beef
• baked bean
• pork
• butter bean
• brown sugar
• barbecue sauce
• onion soup mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium heat, cook bacon until crisp. Drain, crumble, and set aside. In the same skillet, cook and crumble the ground round until evenly browned. Drain.
3. 3 In a large deep casserole dish or Dutch oven, combine the bacon, beef, baked beans, white beans, and butter beans. Stir in the brown sugar, barbeque sauce, and onion soup mix until well blended.
4. 4 Bake, uncovered, for 1 hour in the preheated oven.

By Michael D'Angelo

Ingredients

• ✓ white bean
• olive oil
• onion
• italian seasoning
• chicken broth
• tomato
• cabbage
• ham
• celery

Instructions

1. 1 Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes. Season with Italian seasoning; cook and stir for 1 more minute.
2. 2 Stir in chicken broth, white beans, tomatoes, cabbage, ham, and celery; bring to a boil. Reduce the heat to low and simmer until celery and cabbage are tender, 15 to 20 minutes.

By ScottF

Ingredients

• ✓ white bean
• ground beef
• onion
• taco seasoning mix
• red kidney bean
• white kidney bean
• ranch-style bean
• pinto bean
• black bean
• white hominy
• tomato
• green chile pepper

Instructions

1. 1 Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker. Add onion; sprinkle in taco seasoning.
2. 2 Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chiles into beef mixture. Cover slow cooker.
3. 3 Cook on Low until cooked through and flavors blend, 4 to 5 hours.

By Janelleh

Ingredients

• ✓ white bean
• water
• olive oil
• onion
• carrot
• spinach
• chicken broth
• garlic
• bay leaf
• parsley
• salt
• black pepper

Instructions

1. 1 Place white beans into a large container and cover with water; let soak 8 hours to overnight.
2. 2 Drain beans, reserving 2 cups soaking water.
3. 3 Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
4. 4 Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.

By tina812

Ingredients

• ✓ white bean
• pork shoulder
• garlic
• olive oil
• kosher salt
• black pepper
• italian seasoning
• rosemary
• cayenne pepper
• romaine lettuce
• cherry tomato
• red wine vinegar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cut about six holes into each side of pork roast with a sharp knife; insert one garlic clove half into each hole. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, then season with Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
3. 3 Roast in the preheated oven for 3 hours. Turn the oven off with roast inside and leave it to rest for 1 hour. Then refrigerate the roast, 8 hours to overnight.
4. 4 Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
5. 5 Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
6. 6 Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
7. 7 Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

By John Mitzewich

Ingredients

• ✓ white bean
• butternut squash
• almond breeze unsweetened original
• almond breeze almond-cashew blend
• garlic powder
• paprika
• nutmeg
• white cheddar cheese
• kale
• whole wheat pasta
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Combine the butternut squash, Almond Breeze, garlic powder, smoked paprika, and nutmeg in a pot. Bring mixture to a boil over high heat, then reduce heat to low, cover, and cook for 10-15 minutes, until the squash is tender.
2. 2 Add the butternut squash mixture to a blender with the white beans and blend until completely smooth. A stick blender should also work here, if you prefer.
3. 3 Transfer butternut squash/bean mixture back to the pot (no heat yet). Add the cheese a little at a time, stirring until melted and incorporated. Then, add the kale.
4. 4 Return the pot to heat and cook over low heat until kale is wilted. Season sauce to taste with salt and pepper.
5. 5 Cook the pasta according to package directions, drain, then mix with the sauce.
6. 6 Serve mac & cheese immediately or pour into a baking dish, top with additional shredded cheese, and broil until golden brown and bubbling.

By Almond Breeze

Ingredients

• ✓ white bean
• olive oil
• carrot
• celery
• yellow bell pepper
• red onion
• tomato
• vegetable broth
• quinoa
• giardiniera
• garlic powder
• salt
• black pepper

Instructions

1. 1 Heat oil in a deep pan over medium-high heat. Saute carrots, celery, bell pepper, and onion until crisp-tender, about 5 minutes. Add beans, tomatoes, broth, quinoa, giardiniera, garlic powder, salt, and pepper. Bring to a boil. Turn down to a simmer and cook until most of the liquid has been absorbed, about 20 minutes.

By mg

Ingredients

• ✓ white bean
• olive oil
• gnocchi
• olive oil
• yellow onion
• water
• garlic
• chard leaf
• spinach
• tomato
• pepper
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi; cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. 2 Heat remaining 1 teaspoon oil in the skillet. Add onion; cook and stir over medium heat for 2 minutes. Stir in water and garlic, cover, and cook until onion is soft, 4 to 6 minutes. Add chard; cook and stir until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans, and black pepper; bring to a simmer. Stir in gnocchi; sprinkle with mozzarella cheese and Parmesan cheese. Cover and cook until cheeses are melted and sauce is bubbling, about 3 minutes.

By Breana Lai, M.P.H., R.D.

Ingredients

• ✓ white bean
• pearl barley
• water
• olive oil
• onion
• garlic
• rosemary
• mushroom
• yellow bell pepper
• white wine
• tomato
• spinach
• red pepper flakes

Instructions

1. 1 Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
2. 2 Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

By SpicyBoston

Ingredients

• ✓ white bean
• olive oil
• butter
• onion
• garlic
• thyme
• bay leaf
• tomato
• vegetable broth
• brown sugar
• molasses
• liquid smoke
• collard green

Instructions

1. 1 Heat olive oil and butter in a large pot over medium heat until butter melts and starts to brown, 1 to 2 minutes. Add onion and garlic; cook and stir until onion turns translucent, about 5 minutes. Stir in thyme and bay leaves.
2. 2 Pour chopped tomatoes, vegetable broth, brown sugar, molasses, and liquid smoke into the pot; bring to a simmer. Stir in collard greens gently. Reduce heat to low and simmer, covered, until tender, about 30 minutes.

By EMIAUKEA

Ingredients

• ✓ white bean
• bacon
• all-purpose flour
• onion
• celery
• sesame oil
• carrot
• garlic
• water
• black bean
• cayenne pepper
• black pepper
• salt

Instructions

1. 1 In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.
2. 2 Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.
3. 3 Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.

By Adam Pack

Ingredients

• ✓ white bean
• olive oil
• chorizo sausage
• ground chicken
• chili powder
• cumin
• black bean
• onion
• red bell pepper
• garlic
• beer
• fire-roasted diced tomato
• chicken stock
• tomato paste
• salt

Instructions

1. 1 Heat olive oil in a Dutch oven or large pot over medium-high heat. Add chorizo; cook and stir until heated through, about 2 minutes. Transfer chorizo to a bowl using a slotted spoon.
2. 2 Add chicken to the Dutch oven; cook and stir until browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin. Stir in chorizo, black beans, white beans, onion, bell pepper, and garlic; cook and stir until onion begins to soften, 5 to 6 minutes.
3. 3 Add beer to the Dutch oven; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low; simmer until flavors blend, about 30 minutes.

By nschrader

Ingredients

• ✓ white bean
• vegetable oil
• onion
• garlic
• chicken broth
• tomatillo
• tomato
• green chile
• oregano
• coriander seed
• cumin
• chicken
• corn kernel
• salt
• black pepper

Instructions

1. 1 Gather ingredients.
2. 2 Heat oil in a large pot, and cook onion and garlic until soft.
3. 3 Stir in broth, then add in tomatillos, tomatoes, and chiles. Stir together and season with oregano, coriander, and cumin. Bring to a boil, then simmer for 10 minutes.
4. 4 Add chicken, beans, and corn; simmer 5 minutes. Season with salt and pepper to taste.
5. 5 Serve hot and enjoy!

By Thea

Ingredients

• ✓ white bean
• hot sauce
• lime wedge
• scallion
• cilantro
• sour cream
• corn
• garlic
• hominy
• green chile
• onion
• cayenne pepper
• oregano
• cumin
• vegetable oil
• chicken broth
• roast chicken

Instructions

1. 1 Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones.
2. 2 Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chiles. Add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
3. 3 Process remaining 2 cups hominy and 1 cup broth until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.
4. 4 Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ white bean
• chili powder
• garlic powder
• onion powder
• black pepper
• salt
• firm tofu
• red onion
• onion
• celery
• green bean
• red bell pepper
• green bell pepper
• mushroom
• water
• tomato
• brown lentil
• kidney bean

Instructions

1. 1 Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
2. 2 Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
3. 3 Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. Season with salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.

By Krista B

Ingredients

• ✓ white bean
• lime
• water
• potato starch
• all-purpose flour
• cilantro
• corn kernel
• salsa verde
• chicken broth
• black pepper
• salt
• cumin
• garlic
• hatch chile pepper
• onion
• chicken breast
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute function. Stir in flour and cook chile until it thickens, 1 to 2 minutes. If you like a thicker consistency, mix potato starch and water in a small bowl and stir into chile with the flour. Serve with lime wedges.

By Diana71

Ingredients

• ✓ white bean
• cilantro
• sour cream
• green onion
• cayenne pepper
• white sugar
• chicken broth
• chicken broth
• cornmeal
• oregano
• chipotle pepper powder
• flour
• cumin
• ancho chile powder
• garlic
• black pepper
• salt
• onion
• vegetable oil
• chicken breast
• vegetable oil

Instructions

1. 1 Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.
2. 2 Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
3. 3 Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.
4. 4 Stir in beans and 1 more cup of chicken broth. Cut cooled chicken breasts into cubes, add to chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.

By John Mitzewich

Ingredients

• ✓ white bean
• cilantro
• jalapeno pepper
• red onion
• vegan butter
• soy milk
• vegan cheddar cheese
• black pepper
• salt
• olive oil
• black pepper
• salt
• paprika
• cumin
• oregano
• chili powder
• blackstrap molasses
• pinto bean
• kidney bean
• black bean
• green chile
• tomato
• garlic
• celery
• carrot
• onion
• olive oil
• vegetable broth
• texturized vegetable protein
• russet potato

Instructions

1. 1 Wash potatoes and remove any discoloration or eyes. Do not peel. Slice evenly into shoestring-style fries or use a French fry cutter. Put the fries into a large bowl and rinse with cool water until water runs clear. Cover fries with 1 inch of water. Cover and let stand for 30 minutes.
2. 2 Place TVP in a bowl. Cover with hot vegetable broth.
3. 3 Heat 2 tablespoons olive oil in a pot over medium heat. Add onion, carrot, and celery; cook and stir until fragrant, 3 to 5 minutes. Stir in garlic. Add the TVP and broth. Stir in tomatoes, drained beans, molasses, chili powder, oregano, cumin, paprika, smoked salt, and pepper. Simmer until thickened, about 15 minutes.
4. 4 Preheat an air fryer to 320 degrees F (160 degrees C). Drain the soaked potatoes and dry with a clean towel. Place them back in the bowl, drizzle in 1 tablespoon olive oil, and toss to coat.
5. 5 Cook in the air fryer, untouched, for 18 minutes. Shake and cook for 6 minutes. Shake again and cook for another 6 minutes. Season with salt and pepper.
6. 6 Combine vegan Cheddar, soy milk, and vegan butter in a microwave-safe bowl. Microwave at 360W for 30 seconds. Stir and check the consistency. Add more soy milk and microwave for another 30 seconds, if needed. Stir briskly to create a creamy sauce.
7. 7 Place the fries on a large platter. Top with chili. Pour the faux cheese sauce over the chili. Top with onion, jalapeno rings, and cilantro.

By Buckwheat Queen

Ingredients

• ✓ white bean
• black bean
• tomato
• kale
• butter
• onion
• chili powder
• garlic and herb seasoning
• salt
• chicken breast
• chicken broth
• heavy cream

Instructions

1. 1 Place black beans, white beans, tomatoes, and kale in a slow cooker.
2. 2 Melt the butter in a large skillet over medium heat. Stir in the onion; cook and stir until softened and translucent, about 5 minutes.
3. 3 Transfer the onion to the slow cooker.
4. 4 Sprinkle with chili powder, garlic and herb seasoning, and salt.
5. 5 Place the chicken breast halves on top, then pour the chicken broth into the slow cooker.
6. 6 Cook on Low for 6 hours. Remove the chicken breasts, and shred or cut the chicken into bite-size pieces. Stir the shredded chicken back into the chili.
7. 7 Stir in the heavy cream, allow to heat for a few minutes, and serve.

By Valerie Bagwell McGreevy

Ingredients

• ✓ white bean
• olive oil
• onion
• celery
• garlic
• thyme
• black bean
• vegetable broth
• cumin
• sage

Instructions

1. 1 Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes.

By Connie Fabian Byrnes

Ingredients

• ✓ white bean
• olive oil
• garlic
• farfalle pasta
• fire-roasted diced tomato
• basil

Instructions

1. 1 Combine the olive oil and garlic in a small bowl. Set aside.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
3. 3 Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

By elsaw

Ingredients

• ✓ white bean
• chicken
• water
• hominy
• onion
• green chile
• garlic
• cumin
• oregano
• chicken bouillon
• monterey jack cheese

Instructions

1. 1 Cover chicken with water in a large pot and bring to a boil; reduce heat to low and simmer until chicken is no longer pink in the center, 45 minutes to 1 hour. Remove chicken and set aside to cool. Reserve cooking liquid. Shred chicken when cool enough to handle.
2. 2 Combine chicken, cooking liquid, white beans, hominy, onion, green chiles, garlic, cumin, oregano, and chicken bouillon in a slow cooker. Cover and refrigerate overnight.
3. 3 Cook chicken and bean mixture on Low in slow cooker for 4 to 4 1/2 hours. Top individual servings with Monterey Jack cheese.

By ASweetGemini

Ingredients

• ✓ white bean
• spinach
• carrot
• olive oil
• shallot
• garlic
• chicken stock
• oregano
• thyme
• salt
• black pepper
• lemon juice

Instructions

1. 1 Combine baby spinach and carrot in a food processor; pulse until finely chopped.
2. 2 Heat oil in a large pot over medium heat. Cook and stir shallot and garlic in the hot oil until fragrant, 2 to 3 minutes. Stir in spinach and carrot mixture, chicken stock, white beans, oregano, thyme, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer until flavors combine, about 20 minutes.
3. 3 Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.

By jenn

Ingredients

• ✓ white bean
• chicken breast
• white chili seasoning
• chicken broth
• salsa verde
• cream-style corn
• onion
• celery
• jalapeno pepper
• green chile
• garlic
• cilantro

Instructions

1. 1 Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.
3. 3 Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.

By hamburgertuktuk

Ingredients

• ✓ white bean
• olive oil
• chicken breast
• onion
• red bell pepper
• garlic
• chicken broth
• corn
• skim milk
• cornstarch
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
2. 2 Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.

By drrckbr

Ingredients

• ✓ white bean
• garlic
• chicken breast
• zucchini
• tomato
• basil
• black pepper

Instructions

1. 1 Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.

By hauliewytmo

Ingredients

• ✓ white bean
• halloumi cheese
• pomegranate vinegar
• honey
• harissa
• olive oil
• black pepper
• black bean
• kidney bean
• red onion
• mint
• cilantro

Instructions

1. 1 Heat a large nonstick pan over medium-high heat. Cook each halloumi slab on all 4 sides, about 5 minutes. Set aside and allow to cool slightly; cut into 1/4-inch cubes.
2. 2 While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside.
3. 3 Combine black beans, kidney beans, white beans, onion, mint, and cilantro in a bowl and toss with a spoon. Add cooked halloumi. Drizzle vinaigrette dressing over salad and toss to coat. Cover and allow to sit at room temperature at least 15 minutes.

By Buckwheat Queen

Ingredients

• ✓ white bean
• butter
• all-purpose flour
• milk
• green chile pepper
• onion powder
• cumin
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium-high heat until bubbling and frothy. Whisk in flour until it forms a smooth, golden paste, about 45 seconds. Pour in milk slowly, whisking constantly. Reduce heat to medium-low; cook and stir until thickened, about 5 minutes.
2. 2 Stir white beans into the saucepan. Add green chile peppers, onion powder, cumin, cayenne, salt, and pepper. Cook until heated through, about 5 minutes.

By AishaSahar