7,788 red pe recipes

Chinese twice-cooked pork with black mushrooms, bean curd, bamboo shoots, and bell peppers in a soy-ginger sauce. Simmered first, then stir-fried for tender, flavorful slices.

Pit barbecue sauce with butter, ketchup, vinegar, Worcestershire, hot sauce, and garlic. A tangy, buttery no-cook mop sauce that makes two quarts and needs no refrigeration.

Chicken and bean burritos with spiced poached chicken shredded into smooth pureed pinto beans, rolled in flour tortillas with cheese and sour cream, then baked crisp. A lighter, hearty burrito with all the taco toppings.

Grilled black bean and tofu burgers with Thai-inspired flavors like ginger, garlic, and soy, topped with a tangy peanut cilantro sauce and cucumber slices.

This is actually fairly easy to make, the only time consuming part was peeling the eggplant and chopping vegetables.

Vegetarian bean and corn casserole topped with sliced zucchini and a cornmeal custard, loaded with Monterey Jack cheese and green chilies. One-dish Southwestern comfort.

Skyline-style Cincinnati chili: simmered ground beef in a thin tomato-spiced sauce with cinnamon, allspice, and a hint of vinegar. Served over spaghetti with shredded cheese in the classic Ohio diner style.

Antipasto pasta salad with rotini, roasted red peppers, marinated artichoke hearts, Muenster cheese, mushrooms, red onion, and fresh basil in a low-fat Italian dressing. A cold make-ahead side for potlucks and picnics.

Colonel Sanders loved rice and beans and decided to create a recipe that could be used together to create a great tasting item. You can mix it or have the beans on the bottom and rice on top and mix as you eat.

Classic Peruvian chupe de camarones with shrimp, flounder, potatoes, and corn in a creamy, spicy tomato broth finished with cream cheese and garnished with fresh mint.

Smooth pureed black bean soup served gazpacho-style with fresh vegetable garnishes. Creamy Mexican bean soup with customizable toppings like cucumber, eggs, and crispy bacon.

Crunchy, zesty Texas caviar loaded with black beans, pinto beans, corn, bell peppers, jalapeno, and cilantro in a tangy rice vinegar dressing. The ultimate game day dip for a crowd.

A hearty vegetarian loaf of buckwheat, mushrooms, walnuts, and spinach simmered in red wine, then baked until dark and firm. The plant-based centerpiece your holiday table has been missing.

Tex-Mex chicken wraps rolled with cilantro mayo, salsa-tossed chicken, crunchy red peppers, and romaine. Make ahead and refrigerate up to 2 days for easy lunches.

Chicken breasts marinated in Louisiana cane syrup, hot sauce, and Worcestershire, then smoked over pecan wood with root beer in the water pan. Pure bayou-born flavor.

Oklahoma beans and cornbread simmers dried pinto beans low and slow with ham until thick and creamy, served with sliced raw onion and a wedge of cornbread. A hearty, frugal one-pot supper with deep flavor.