2,667 can ding recipes

Cuban-style navy bean soup simmered with smoked ham, salt pork, butternut squash, and potato in a sofrito-tomato base. Thick, smoky, and deeply satisfying.

Creamy sweet potato polenta with smoky chipotle, fresh rosemary, honey, and corn kernels. Chilled into firm squares, reheated until warm, and served with salsa for a vegetarian side that steals the show.

No-bake bonbon cookies built from crushed vanilla wafers, cocoa, walnuts, and a splash of Southern Comfort, then dipped in chocolate. Chilled overnight, served cold, gone by morning.

Quick white bean chicken chili loaded with green chiles, cumin, and a bright hit of lime and cilantro. One pot, 40 minutes, feeds 8 hungry people.

Layered chalupa dip with mashed avocado, refried beans, taco-seasoned sour cream, chopped tomatoes, scallions, and cheddar cheese. A no-cook Tex-Mex party dip.

Slow cooker baked beans with bacon, Rotel tomatoes, green chiles, dark brown sugar, and garlic. Cooked 12 to 14 hours in a crock pot for deep, smoky-sweet flavor.

PETA Spanish tofu omelette is a vegan take on tortilla española with soft tofu, potato, onion, and green pepper. No eggs, no dairy, ready in 30 minutes. Served with salsa.

A dump-and-go slow cooker lentil soup with crushed tomatoes, potatoes, carrots, and curry powder. Ten minutes of prep, eight hours in the crockpot, and dinner is done. Naturally vegan and loaded with fiber.

Indian yam curry with deep-fried yam cubes simmered in a spiced tomato-yogurt sauce loaded with cumin, cardamom, and fresh ginger.

Ground beef and black bean chili with green peppers, carrots, and red pepper flakes simmered in tomato juice. Ladle it over hot rice for a filling 45-minute dinner.

Midwest chili stews ground beef chuck with onion, garlic, cumin, ground chile, tomatoes, and pinto beans into a thick, brick-red bowl. Hearty heartland-style chili built for cold-weather suppers and game-day spreads.

Black bean chowder with ham, tomatoes, and chili powder in one pot, ready in 30 minutes. A thick, hearty soup with just five ingredients and bold Mexican-inspired flavor.

Orecchiette dell'ortolano: Italian gardener's-style pasta with broiled eggplant, fire-roasted peppers, asparagus, and fresh fava beans tossed with olive oil and garlic.

Pressure cooker minestrone loaded with navy beans, fresh vegetables, orzo pasta, and a full cup of fresh basil. Cooks in 20 minutes under pressure with zucchini, cabbage, and green beans stirred in at the end for crisp-tender texture.

Pasta fagiole with cannellini beans, tomato, and aromatics. The classic Italian pasta and bean one-pot dinner for eight, budget-friendly and filling.

Jeff's favorite pizza sauce: a thick, concentrated pizza sauce made with plum tomatoes, tomato paste, oregano, and parmesan. Freezer-friendly and ready for homemade pizza night.