The baked beans at the shore lunch was a dish I always looked forward to. Dipping fresh-cut fried potatoes in beans is certainly better than ketchup!
Use these pickled beans to garnish drinks, such as Bloody Marys, Caesars or martinis.
One pork hock makes a rich-tasting, nutritious bean and vegetable soup for only pennies.
White beans laced with garlic is a tasty way to crown crusty crostini. Partially crushing the beans gives this dip a chunkier texture than the usual bean dips.
Quickly cooked beans tossed with crisp and colourful red pepper makes an eye-appealing side dish.
Pureed beans lend a rich texture without all the fat and calories of creamed soups.
Black beans give a modern twist to an old classic.
Cooking the beans ahead simplifies last-minute preparations.
Myles Smith from Notre Dame School had fun with the title of this recipe. You can buy refried beans in a can and wrap them with tomatoes and cheese in a tortilla for a satisfying lunch, snack or supper. Or, make your own "refried beans" using a can of your favourite beans - red kidney, pinto or black beans, for example. The recipe was submitted through the Orillia & Area Nutrition Network.