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Warm Up This Winter With Pork, Butternut, And Black Bean Soup

21 December 2017
jessicafaidley
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black bean, black pepper, Bob's Red Mill, Borden, brown sugar, butternut squash, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pork, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, soup, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Nothing beats a piping hot bowl of soup on a wintery day.

when it comes to soups I am all in, especially when the weather gets weathery. LOL! You know what I mean by that…snow, wind, sleet, cold. That’s a Pennsylvania winter for you. However, I do have to remind myself that I am a Michigan native and mitten winters are far worse. PA winters, in my opinion, are quite mild.

Anyway, enough about the weather and more about this delicious butternut squash, pork, and black bean soup. So, it’s pretty darn good, to say the least. I had fun making this recipe as I employed my youngest son as head chef. He thought pretty highly of himself and couldn’t wait to serve his dad and siblings this soup.

Are you ready to get the details on this recipe? I bet you are! Well, wait no longer, friend! Simply hop on over to the next page for a complete list of ingredients and instructions. Enjoy!

Recipe and image courtesy of Me Lady Cooks.

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: This soup freezes well. I made a double batch and froze half for later without any issues.

So Warming and Hearty – Sweet!

24 November 2015
Grace
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Argo cornstarch, baking powder, baking soda, barilla pasta, bean, Bertolli extra-virgin olive oil, black, black bean, black bean & sweet potato, Black Bean & Sweet Potato Chili, black bean and sweet potato, Black Bean and Sweet Potato Chili, black beans, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken stock, chili, chili recipe, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, entree, extra virgin olive oil, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, hot sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, Louisiana, Louisiana Hot Sauce, main course, main dish, McCormick spices, Morton salt, olive oil, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, potato, potatoes, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Swanson, Swanson chicken stock, Swanson's, sweet, sweet potato, sweet potatoes, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable stock, vegetarian, Vlasic, Wesson vegetable oil, whipped topping

There’s little better than a nice bowl of chili to warm you up on a cold day. This recipe is a bit non-traditional, but it is satisfying and rather quick and easy to put together. I could eat chili most any time of year, though many people like to save it for the colder months. As often as I cook chili, though, I am on the lookout for creative variations on the traditional recipe, and this is a nice one.

 

Here’s what our friends over at Domesticate Me had to say about this amazing chili:

I’m pleased to report that this chili is a vegan wonder, but you can easily beef things up with any type of meat you have handy. I’ve made it at least four times over the past few weeks with different fillings, and it never disappoints. Try simmering it with top round steak, ground turkey, shredded chicken, lightly browned chorizo or some spicy chicken sausage. (The Dude really lost his cool over the chicken sausage version.) Feel free to get creative.

 

Recipe and photo courtesy of Domesticate Me

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: Adjust the amount of chili powder and crushed red pepper to your taste.

Easy, Cheesy, Yummy Dinner

30 September 2015
Grace
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Argo cornstarch, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black bean, black bean chicken taco, black bean taco, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, cheese, Cheesy, chicken, chicken black bean taco, Chicken Black Bean Taco Bake, Chicken Black Bean Taco Skillet, chicken taco, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, easy, easy dinner, easy entree, easy main course, easy Mexican, easy recipe, eat, Eggland's Best eggs, extra virgin olive oil, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, iron skillet, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, low-hassle, low-hassle recipe, McCormick spices, Mexican, Mexican casserole, Mexican cuisine, Mexican food, Mexican skillet, Mexican-inspired, Morton salt, olive oil, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, Powdered sugar, quick, quick recipe, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple entree, simple main dish, simple recipe, skillet, slow cooker, stove, stove cooking, taco, tacos, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Chicken Black Bean Taco Bake is another great Mexican-inspired recipe for those hectic midweek nights. With a few simple cheats, you can have a great-tasting dinner ready in about half an hour! The cheese lovers in your family will go wild over this one, I think. Granted, it doesn’t skimp on the meat, either. It’s a quick and easy recipe but still manages to be rather hearty and filling.

 

Though you are welcome to cook chicken on your own, the easiest thing to do for a recipe like this is to buy a nice rotisserie chicken and shred that up. It minimizes the hassle, and it’s already nicely seasoned for a savory, creamy, cheese-rich recipe such as this. I do recommend investing in a good iron skillet if you don’t have one already; they last forever (the one I have has been in the family for over 100 years and is still going strong) and are great when you need really even heating or if you need to do transfers between stove and oven, such as this.

Recipe and photo courtesy of Picky Palate

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

Quick tip: For best results, use a 12-inch iron skillet for this recipe, though any oven-safe skillet will do just fine.

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