Use leftover shredded beef brisket to make these easy but insanely delicious BBQ brisket nachos. Great as a party appetizer or dinner & easy to customize!
This turkey sweet potato skillet is a healthy way to repurpose leftover turkey with sweet potatoes, black beans and a Mexican flare.
Brisket chili is a comforting, hearty meal perfect for using up leftover beef brisket in a cozy chili filled with beans, peppers and corn in a thick and chunky tomato base.
Fusilli chickpea pasta is coated in a luscious & creamy vegan white bean sauce with sun-dried tomatoes and baby spinach. A comforting plant based meal!
An easy recipe for sautéed dandelion greens with cannellini and kidney beans makes a simple vegetarian meal that’s ready in under 30 minutes.
A creamy tahini turmeric dressing coats this simple white bean salad with blueberries, basil, mint and pickled red onions.
These Italian flavored black bean meatballs are a delicious and hearty plant based alternative to traditional meatballs. Serve with marinara sauce over pasta.
Intensely fudgy vegan brownies made with black beans require just 1 bowl and 20 minutes to bake for the ultimate healthy chocolate dessert.
Kabocha squash chili made in the slow cooker is a hearty vegetarian chili that’s filling, flavorful and great in the colder months when squash is in season.
This cozy vegan easy Instant Pot mixed bean soup recipe uses a 13 bean blend with a hearty tomato base and Tuscan kale leaves stirred in at the end for added color and nutrition.