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.
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!
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.
Beans are a terrific idea for kids' lunches. Beans are low in fat and sodium and have fibre, protein, calcium, iron and folate. You can use black beans, chickpeas or kidney beans instead of the navy beans. Pack this with slices of baguette to dip into the yummy sauce.
Soaking dried beans before boiling them speeds up their cooking time and prevents them from splitting. Simply place the beans in a large bowl, cover with about three inches of water and let stand at room temperature for 24 hours. If you don't have dried beans, substitute with eight cups of canned no-salt-added navy beans, and skip the first paragraph.
Use these pickled beans to garnish drinks, such as Bloody Marys, Caesars or martinis.
Cooking the beans right in the skillet with their sauce not only saves a pan but also infuses the beans with the wonderful zing of ginger.
Yellow wax beans partner with garlicky marinated mushrooms in this crunchy make-ahead salad. You can use green beans with, or instead of, the yellow ones.
Baked beans are a classic comfort food, especially when served with Curly Hotdog Snakes for a newfangled twist on wieners and beans. Refrigerate any leftovers to reheat and enjoy over the next two days.