606 beanie recipes

Slow cooker beef chuck roast simmered all day with black-eyed peas, carrots and green chiles, finished with a hit of hickory liquid smoke. Set it and forget it for 9 to 10 hours.

Loaded macho nachos piled high with spicy bean dip, melted cheddar, guacamole, sour cream, and sliced jalapenos. This fiery Mexican appetizer is microwave-ready in minutes for game day or any party.

Foil-packet chicken breast dinner with corn, green beans, and onions in a Parmesan-garlic seasoning. Easy grill or oven meal with minimal cleanup.

Tender marinated beef and crisp asparagus stir-fried with pungent fermented black beans and garlic in a savory cornstarch gravy. A classic Chinese takeout dish made from scratch at home.

Mom's peppered ham: poached ham shank coated in cracked black peppercorns and dried in a low oven for paper-thin deli-style slices. Old-school deli cooking at home.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Rack of lamb glazed with rosemary-garlic Dijon paste, seared and roasted to medium rare. A French bistro classic served over white beans, elegant enough for a dinner party.

From the Thanksgiving collection I been gathering over the years.

Baja-style calzones stuffed with spiced sausage, ground beef, refried beans, crushed tomatoes, and melted Monterey Jack and cheddar. Served with guacamole.

Southern-style crowder peas simmered low and slow with ham hocks and Cajun seasoning until tender and smoky. Serve over rice or cornbread for a soul food staple.

Tender green beans tossed with caramelized onions, fresh mint, and parsley in olive oil. A bright squeeze of lemon brings everything together in this simple Mediterranean side.

This old-timey Southern bean recipe simmers all day with a ham bone, canned tomatoes, and garlic until thick and soul-warming. Serve over cornbread with chopped onions for a cheap, filling weeknight supper.

This thick and sturdy herbed omelet lets the full flavor of fresh artichokes shine through.

Slow-simmered Mexican pinto beans cooked with salt pork, onion, garlic, chili powder, cumin, and oregano. A four-hour, from-scratch bean pot that gets thick and rich without any mashing.

La sabana: a Mexican restaurant classic of paper-thin beef filet pounded to the size of a plate, flash-seared with lime, and served with refried beans and salsa. Four seconds on the griddle, no more.

Sugar snap peas are sweet with a lovely crispiness. We think they are probably the best vegetable now commonly available. In this recipe they are combined with wax beans and radishes along with a light lime dressing that highlights the clean crisp and sweet flavors. A perfect side dish to boost the veggie intake in any meal.