New York restaurateur Marco Canora makes simple, healthful, “Italian-inflected” food. His new book, A Good Food Day: Reboot Your Health with Food That Tastes Great, details how he gave up his ...

Have you ever wondered how to Make your Own Refried Beans? Making your own refried beans is a great way to save money an ...

Legumes are the "superfood" that your grandmother always had in her pantry: cheap, nutritious, versatile and with lots of fiber, so much so that, well, sometimes it gives more "problems" than we ...

Drain the beans, reserving the cooking liquid (if desired) and discard the onion, carrot, celery and thyme stalks. Use the beans in recipes or freeze them in 1- or 2-cup portions.

Not only are they versatile in the kitchen, high in fibre, protein and iron, but they’re also incredibly cheap—especially the dried variety—making beans perfect student grub.

Ingredients You'll Need 2 tablespoons olive oil 1 medium onion, chopped 1 green bell pepper, chopped 2 cloves garlic, minced 2 cans (15 oz each) black beans, undrained ½ to 1 cup water (as needed ...

And it’s not just chickpeas. The nutty little nuggets are joined by lentils, split peas, dried beans and the whole nutritious world of pulses. In fact, the Food and Agriculture Organization of ...

😋😋. 🍳 🍔 How to Make Marcella Hazan’s Creamy White Beans Place the dried cannellini beans in a large bowl, cover with water and allow them to soak for at least 8 hours or overnight.

Remember 2016, the Year of the Pulse? Canadians were challenged to make legumes a feature of one meal per week for 10 weeks. How did that work out for you? Yeah, I thought so. Like it or not, many ...