502 red peppers sauce recipes

Southwestern eggs Benedict with Canadian bacon on toasted English muffins, topped with a creamy guacamole hollandaise made from mashed avocado, mayo, lime juice, and hot sauce.

Canned pork and beans get the full BBQ treatment: molasses, barbecue sauce, ketchup, mustard, and Worcestershire, topped with bacon and smoked low and slow for over two hours. Cookout-worthy baked beans with minimal prep.

Fiery homemade salsa with four jalapenos, hot sauce, cayenne, and red pepper flakes blended with fresh tomatoes, garlic, cilantro, and lime. Keeps in the fridge for a week.

Big-batch river-style chili with stewing beef, bacon, kidney beans, dried mushrooms, and serious heat from red pepper flakes and hot sauce. Simmered low and slow until thick and deeply flavored.

Authentic Cincinnati Chili with Cocoa and Cinnamon recipe

Lentil stew Creole with okra, green beans, tomatoes, and green pepper served over brown rice. A plant-based Southern-style stew with a Tabasco kick and no added fat.

Rustic Italian pasta and bean soup doubles up cannellini and red kidney beans with crushed tomatoes, Italian herbs, and pasta. A hearty 45-minute dinner topped with fresh Parmesan.

Spicy nachos supreme with a green chile tomato sauce, melted cheddar, fresh guacamole, sour cream, and jalapeño slices. Loaded appetizer nachos done right.

Bean and Salsa Dip layers spiced pinto bean puree, sweet chili sauce, green onions, fat-free sour cream, and chunky hot salsa on a platter. A no-cook layered party dip ready in 20 minutes.

Thai-style string bean salad with tofu, red and green chilies, dressed in a coconut milk, lime juice, soy sauce, and chili sauce vinaigrette. Vegan and vibrant.

One-pot rice and black beans with garlic, carrots, thyme, and allspice simmered in stock. Low-fat, filling, and topped with cool yogurt and fresh parsley.

A hearty vegan chili made with ground seitan, kidney beans, and tomatoes seasoned with cumin, chili powder, and a touch of cloves. Ready in 35 minutes. Serve with cornbread or warm tortillas.

Spicy pinto bean dip made from scratch with dried beans, cumin, jalapeno, chili powder, and fresh cilantro. A bold, smoky Mexican-style dip loaded with garlic and heat.

Paul's Barbeque Sauce: a layered Cajun BBQ sauce with bacon, dark-caramelized onions, pecans, citrus rinds, and honey. Built on a classic seasoning mix and finished with butter.

Tex-Mex spinach salad with black beans, bacon, mushrooms, and red pepper in a spicy picante-cumin dressing. A no-cook salad with bold San Antonio flavor.

This comes out almost black in color and is VERY HOT!