Recipes
Recipes Main Page
Recipe Galleries
Appetizers
Beef
Chicken
Desserts
Fast
Fish/Seafood
Grilling
Healthy
Pasta
Pork
Vegetables
Wine
Wine Main Page
Easy-to-Find Wines
Find the Perfect Bottle
American Wine Awards
Restaurants
Restaurant Guide
Where to Go Next
The Go List
Food Across America
Chefs
Chefs Main Page
F&W Best New Chefs
Where Are They Now?
Chefs Know Best
Entertaining
Entertaining Main Page
Menus
Blogs
Mouthing Off
Tasting Room
Video
Video Main Page
Podcasts
Magazine
Features & Columns
Recipes
Subscribe
Crispy Black Bean Cakes with Sour Cream and Avocado
Warm Spinach Salad with Cannellini Beans and Shrimp
Quick Three-Bean Chili
Oven-Braised Chickpeas and Merguez with Yogurt and Mint
Green-Chile Chicken and Pink Bean Stew
Green-Chile Rice with Beans
Butter Bean, Tuna and Celery Salad
article tools
Printer-Friendly Page
RSS
AddThis
E-mail to a Friend
Home
>
Fast
Canned Bean Cuisine
Melissa Rubel
in the F&W Test Kitchen creates sophisticated salads, sides and main courses with inexpensive
beans
, from black to pink.
By Melissa Rubel
This article originally appeared in
April, 2008
.
Copyright © 2008, American Express Publishing. All rights reserved.
E-mail:
Travel the World
Get more information on products and services from
Food & Wine's
Reader Response Service
.
MARKETPLACE
FOOD & WINE EVENTS
June 13 - June 15, 2008
Aspen, CO
Sonoma Valley Film Festival
April 9-13, 2008
Sonoma, CA
Join FOOD & WINE's
Grow for Good
Campaign