Black bean chili/100 recipes

Everyone will love this rustic country dish of creamy leek and potato soup cooked in a pressure cooker.

This quick, easy and delicious Italian-style side dish is perfectly cooked. Broccoli is seasoned with olive oil and garlic, and finished with a touch of parmesan.

My version of this classic Italian dish. This is a very interesting recipe. Actually I've tried this already and I was very impressed by its taste. Try this too so that you will experience the goodness of this dish.

The classic German recipe.

The flavor was amazing, the aroma during the cooking filled up our entire house. We used chicken broth instead of beef broth and water, and it made a very tasty base for the soup. A few slices of good bread was all we served with this soup. YUM!

Cheesy, fluffy, and packed with yumminess. I mashed the cooked cauliflower quite finely with some small chunks remained, which gave the fluffy souffle additional bites, and we really enjoyed and loved the combination.

A bowl of warm chili is made of quinoa, black beans, spices and lots of tomatoes. Serve it over a bed of rice or with some good crusty bread.

Boneless beef short ribs, slow braised in a small crockpot (or pot if desired) perfectly sized for two servings.

Quinoa is high in fiber, protein and gluten free. To make this quinoa lasagna, we use a spring-form pan layered with different flavored quinoa and vegetables, colorful and incredibly tasty.

Extremely quick and easy to throw together. Turns out much like a cheesy crustless quiche. Uses bisquick baking mix (or you can make your own easily enough).

This Mexican style casserole is full of beans and vegetables, with the two layers of the tortilla pieces, vegetable mixture and cheddar cheese, loaded the tons of tasty flavor.

A tasty yet hearty banana bread. Lots of banana flavor, and nutmeg enhances the banana taste and adds a zing. Not too much sugar but just right amount makes this bread ideal for breakfast.

Mashed black beans, crunchy cabbage, and creamy avocado sauce, this combination makes a lovely and delicious sandwich that fills you up with lots of goodness.

Pumpkin puree and evaporated milk make this bread moist and delicious. It's made with 100% whole wheat flour, but it doesn't look, feel and taste whole wheat at all. It comes out soft and fluffy in the inside, and golden-brown on the outside. The aroma from the oven during the baking makes your entire house smell like a good bakery.

Here is a recipe, developed young man here in the Detroit area. With this recipe, he won a $10,000 scholarship to Johnson and Wales College, which is considered a top-notch cooking school, located in Charleston, SC. This young man, Andre Black, spent 2 weeks developing this recipe, this cake was among the top 19 recipes chosen (out of 270) as winners. Andre was on the front page of the Detroit News yesterday, along with the recipe. The Detroit News food writer, Robin Mather says "For a Carrot Cake, this is a hell of a fruit cake." She found this cake suited to 3 - 8 inch layers.

This is my copycat of the popular salad sold at McDonald's. It's the only thing I eat off their menu and I was anxious to replicate it at home.