2,667 can ding recipes

A simple and scrumptious dish that is made with succulent beef and potatoes that are given an East Indian flavor.

Bow-tie pasta with scallops and green beans in a fresh tomato sauce with garlic, basil, marjoram, and red pepper flakes. A light, herb-forward Italian seafood pasta.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

A hearty Hungarian soup loaded with beef, chicken, root vegetables, mushrooms, and handmade egg noodles. This rustic Bakony-style broth gets its depth from simmering two meats together, then finished with a swirl of sour cream.

Marinated bean salad with five beans (yellow, green, kidney, lima, garbanzo) and bell peppers tossed in a sweet-and-tangy brown sugar vinaigrette. Make ahead for picnics, potlucks, and barbecues.

Homemade cranberries jelly, not much time, goes well!

Slow cooker venison chili loaded with kidney beans, mushrooms, jalapenos, barbecue sauce, and six cloves of garlic. Thick, spicy, and built for long cooking.

Homemade apricot butter with fresh apricots, orange juice, and orange zest cooked down to a thick, spreadable preserve. Properly water-bath canned for year-round pantry storage.

Perfect for the summer, this succulent dish is great for your next backyard barbecue. Best served with a pasta salad or mashed potatoes.

Lamb loin en croute with roasted red peppers, feta, and spinach wrapped in golden puff pastry. Finished with a rich balsamic shallot butter sauce - a restaurant-worthy dinner party centerpiece.

Preserve summer apricots in anisette liqueur with fennel for sweet-spiced fruit that brightens winter desserts and cheese plates all year long.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.

North Carolina-style barbecued baked beans with dried pinto beans, chili powder, mustard, and tangy vinegar sauce. A smoky, spicy Southern casserole baked with onion slices on top.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.

Sausage and cubed ham baked with navy beans, white wine, garlic, and a dash of cloves. A shortcut French cassoulet with all the comfort and none of the fuss.

Hearty ribs and beans bakes country-style pork ribs over Great Northern and kidney beans in a tangy tomato-mustard sauce. A two-stage casserole that feeds six.