Bean Stew with buttered cabbage

This meal(yellow beans) i well knew it from my classmate since she loved talking about yellow beans. And at all times I used to tease her when she was going home. ‘super ni yellow beans?'

I'm trying to get different ideas for having less meat in my diet. This stew/gruel/goulash has been a life saver, and is very nice because it can be spiced to taste.Add what you think would taste good in whatever ratio you like...but tell me all about your variations!

Craving cinnamon for some reason but I took out chicken for dinner. So I started mixing flavors that would taste good and omg this is Good! Hope y'all enjoy. Tell me if you like it.

When that first cold front comes in, it's Chili time. When I was a kid and sous-chef for my father this was his recipe that I tweaked.

A WW2 vet used to make this for every church supper.

It's the time of year when the garden is pretty much finished, veg odds and ends are in the fridge and the end of last year's venison needs to come out of the freezer. (Hunting season has started; it's a sacred time of year around here!) This stew is an homage to early November. NOTE: You can use beef if you prefer. You can also use fresh stew meat and sear it to go into the recipe--and use the vegs and fruits, fresh or dried, that are available to you.

I always need to use up a can of tomatoes, and but I still wanted to make an Asian-style dish. I simply used the ingredients that I had in my fridge.You can use tubed ginger and garlic. If you think it needs more water, add more. For 2-3 servings. Recipe by Mikikoshi

My own version of buttered garlic shrimp. Simple to make and absolutely yummy :) hope you like it!!!

So smooth and creamy! The caramelized onions make this dish extra delicious. You can use dairy milk and cream or add some grated cheese to the polenta mixture if you like

This is an Italian-style beef stew with plenty of tomatoes. I created this recipe for my son, who loves tomato flavors.

I use curry powder, so the resultant dish is not going to be very hot. I don't use consomme cubes and season with salt. You can use consomme cubes if you prefer.This dish has a rich flavour because the vegetables and curry powder are fried slowly. By frying the curry powder before stewing it gives a good flavour to the dish.If you use dried beans, use the cooking liquid at Step 6 instead of water to give extra flavour to the dish. Recipe by tonsayu

I began making this because my boyfriend isn't a fan of tomatoes. He said that it was delicious and ate it heartily. Of course, you can also use regular tomatoes too!If you don't use onions, you don't have to microwave the sauce.It tastes yummy if you use minced Japanese leek instead of the onions.Additional Note:The combination of onion and tomatoes helps prevent cancer and reduces stress.Tomatoes help regulate the stomach and are good for digestion, plus they restore your appetite. This is why it's probably good to have this with alcohol! Recipe by YunoChamio

I learned to make vegetable soup while working at a local restaurant in my hometown in south east louisiana. I changed the recipe to my liking. It's a hit with everyone who tries it. Perfect for a cold day. Sometimes I use fresh corn and green beans but it's easier to do it this way.

It’s funny... I made some chili last week. As I was thinking in my head, “What the hell goes in chili”? I started saying, “Wait, no. This is sounding like a beef stew”. So... I decided to make a beef stew now. It’s cold now and these dishes warm the soul. I never appreciated beef stew when I was younger. But I realize how fine of a dish it is in my older age haha.

Cold autumn, craving something hearty? Here we are again with a perfect stew. If you love a good stew, enjoy this one!!

*if you don’t have juniper berries you can use: caraway seeds, cardamom, hickory or black pepper (I used black pepper)* if you don’t have cloves you can use all spice or cinnamon (I used all spice)* if you don’t have peppercorns just use a lot of fresh ground pepper from a grinder (that’s what I used)

I used my left over vegetables . One egg plant was gone half bad, used my frozen tomatoes , and add a can of black beans. You can use any can of legumes ( chickpeas , white beans, but lentils would not be a good idea, )if you don’t want to use oven you can use same pot to cook if you are too lazy or have no time. . I think putting then to oven make taste better.

This chili recipe is modeled after the first chili I ever loved -- The Mercury (The "Merc") Tavern in Bensalem, PA (now Curran's Irish Inn). It was always my measuring stick for good chili.I was able to perfect the recipe while working as the cook at Knights Tavern in the 90's.Because of making it for "the masses" I don't know how to make less than huge quantities. So feel free to adjust the quantities to meet your smaller crowd needs. Or just make it like it is here -- it freezes wonderfully and you're gonna want to have more later!This recipe won the Amtrak Contact Center Chili Cookoff 3 years in a row...until they cancelled the cookoff because they were tired of having the same winner each year. o.OEnjoy this and leave a note if you have any questions or just want to tell how it worked for you.

I often make simmered chicken and vegetables in tomato sauce, but today I had a lot of cabbage leftover so I tried making a simple cabbage and chicken dish.If you prefer very soft cabbage, steam for a little bit longer before adding the tomatoes.If you don't have diced tomatoes, you can use canned whole tomatoes. Crush them as you add them in.Besides cabbage, you can use eggplant, zucchini, onion, bell peppers, etc. to make a wonderful dish. Recipe by JACK0904

Our ripe garden tomatoes are starting to burst in the intense summer heat, all at once. Time to do a quick tomato rescue with lima beans and pork shoulder bone and make half a dozen one pound lunches with pulled pork, steamed tomatoes, ginger and fresh basil. Freezes well, reheats well.#GlobalApron

Found this recipe on Allrecipes.com a while back. I love the flavors snd it's really good for you too!! I usually eat this for lunch or dinner on days when I'm trying to keep my calories low. It's been working awesome so far!!!!

A delicious warming stew, perfect for cold winter nights. The chorizo is the hero ingredient, but plenty of veggies keep this stew healthy and light.

Stews are my favorite way to incorporate vegetables, protein and tons of flavor into my meals. There are multiple variations to this stew ( vegetables, species, bean types) so don't hesitate to make it your own !(*) NOTE: when adding corn starch, ALWAYS mix it with water in a separate bowl first, to ensure proper dissolution into the stew or meal.

The flavors of ginger and garlic blend well with spring onions in this powerful steak recipe!

I was inspired to make this Greek inspired dish after going to the Farmer's Market and coming home with eggplant, onion, tomatoes, and squash.

I use to call this hamburger stew til my niece decided she would no longer eat hamburger meat. I changed the name to Cindy soup told her it was made especially for her and that's what we call it ever sense. You may replace cindys name with ur picky eaters name and see if it works for you too!

These were a little bit of work but totally worth it! 🤤 I made them one day when I was in the mood for a good vegan burger but i was tired of regular cauliflower burgers. 🤔🤷🏻‍♀️ If you use all vegan dairy products this recipe will be completely vegan.👍 However, you can also use animal products if you are not vegan and just want to eat a healthy veggie burger! 😎 Further, if you are using animal products I recommend an egg or two, as binder, and they may cook in a bit less time with less reshaping.👌 #veganburgers #veganrecipe #veggieburgers #blackbeanburgers

The high protein in the beans,my daughter loves rice.

Yesterday, was a bit of a chilly day in the Netherlands, so I decided to make this soup which is a favorite of mine. This soup is usually eaten during the winter time, so when you come home from that snowy or rainy day you want to have something warm to eat. You can always make this soup in advance and keep it in the freezer, all you do is warm it up and enjoy. :) The twist to my soup is that I add bacon, :) and with the oregano it gives it a rustic - spicy taste. I am a person who enjoys trying new things, so I often make this soup during the summer season, and eat it cold, like a salad. :)