If you bake the stuffing in the squash, as we did for the cover photo, you can serve the beans alone in half of the sherry and soy dressing.
Black beans are a great source of fibre and are delicious when combined with southwestern ingredients in a salad. To kick it up a notch, add a diced seeded jalape?o pepper.
Pasta and beans provide this vegetarian dish with complete protein. It's also a tasty way to introduce rapini. Also known as broccoli rabe, rapini is related to the cabbage and turnip families and is a source of vitamins A, C and K, as well as potassium. Serve with grated cheese.
Bread, beans and smoked salmon are all naturally high in sodium, so no salt is needed in this tasty dinner salad. Smoked trout would make a great substitution for the salmon in the salad. But if you can't find those, a can of either salmon or tuna would be tasty too.
Rob Feenie, chef of the renowned Lumiere Restaurant in Vancouver, author of Rob Feenie Cooks at Lumiere (Douglas & Mc-Intyre, 2001) and star of “New Classics with Chef Rob Feenie” on Food Network Canada, serves a tasty rolled lamb shoulder and beans. For home cooks, we have simplified the recipe while preserving all the vibrant flavours of Feenie's original.
These mussels are in a rich, fragrant broth and take no time to clean or cook; most are already cleaned and only need to be rinsed. Chinese black bean sauce lends authentic flavour to stir-fried vegetables or steamed fish for quick takeout-style meals at home. Serve over steamed rice along with broccoli sautéed with garlic and a pinch of hot pepper flakes.
Quinoa is an ancient grain native to South America. Its nutty taste and chewy texture make it a great alternative to other grains in salads and soups or as a side dish. Here it pairs perfectly with other South American produce, such as corn and black beans.
Many dips are laden with fat from mayonnaise or sour cream. Here, beans make a hearty substitute and lend a hummus-like texture – with the added bonus of fibre and protein.
The slight bitterness of escarole in this hearty all-season soup balances the sweet richness of carrots, tomatoes and beans. If you can't find escarole, curly endive is a good substitute. It adds a touch of bitterness and needs just a minute or two more cooking.
Tostadas are given a fresh makeover in this crispy grilled version of the fried Mexican favourite, topped with our recipe for “cheater” refried beans. This recipe yields four servings for a light dinner, but you can easily double the ingredients to satisfy larger appetites. Serve with extra sour cream, if desired.
