Using chopped nuts to thicken and add nutrition to sauces and stews is common across many cuisines around the world. There are West African stews featuring ground peanuts, nutty Italian pesto sauces, ...

From “Everyday Indian,” by Bal Arneson (Whitecap). Don’t break your bank buying big jars of the all the spices in this dish, unless you’re sure you’ll use them all. Instead, visit Savory Spice ...

A bean stew is an excellent source of protein. Red kidney beans can be used in the place of white beans. You can also make this soup by using leftover red or white beans. Feel free to substitute your ...

1. In a large pot, bring the water to a boil with the squash and corn. Cover and simmer over moderately low heat until the squash is just tender, about 15 minutes. Add the kidney beans and cook until ...

After a long shift of making pasta and pizzas at the University of Illinois dining hall, I was exhausted — and deserved a treat. It was the 1990s, I was an international graduate student, and as I ...

This recipe is a favorite of mine. It features red kidney beans, white beans and garbanzo beans but you can mix it up with whatever beans you like. You can make it ahead for another day, or you can ...

I love this dish because it's both hearty and healthy. It’s adapted from a dish originating in North India called rajma, which is made with kidney beans, but swapping those out for white beans gives ...

When autumn finally puts the chill to summer's steamy heat, it's time to break out the hearty, long-simmering stews. These recipes are some of our absolute favorites. They celebrate fall flavors in ...

Tender chicken cooked in a rich brown sauce with spices, served alongside rice and kidney beans. Main ingredients: chicken, ...

From “The River Cottage Family Cookbook,” by Hugh Fearnley-Whittingstall and Fizz Carr (Ten Speed Press). Serves 4. Ingredients 3 tablespoons olive or canola oil 8 good free-range pork sausages 1 ...