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The first time I heard of a Tex-Italian tortellini dish, it was referenced on a restaurant menu that has a reputation for this type of fusion. It’s in Lubbock, and…
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Meet the best 7-layer dip I’ve ever had. I’ve sampled my fair share of them, and wow, this recipe is the winner! Every layer is delicious on…
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Meet the best 7-layer dip I’ve ever had. I’ve sampled my fair share of them, and wow, this recipe is the winner! Every layer is delicious on its own and builds on the last. The end result is creamy and cheese, of course, but it’s also perfectly balanced. Fresh avocado, jalapeño, cilantro, green onion and salsa offer fresh and bright flavors that cut through the cheddar cheese, sour cream and refried beans.
Store-bought ingredients yield great results, so you don’t have to turn on the stove to make this one. Each layer contains a fun little surprise, like a splash of salsa in the refried beans to loosen the texture and a burst of freshness from jalapeño in the sour cream. All seven layers come together quickly, too, so you can enjoy your appetizer after about twenty minutes of assembly.
Bring this 7-layer dip to your next watch party. Football season is in full swing (go Chiefs!), and I’ll make this recipe again this weekend. I’ve enjoyed the leftovers for lunch, so you don’t need a big occasion to make this recipe. I hope you love it as much as I do.
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These Stovetop Baked Beans are super-fast to whip up and taste great. They’re made with pantry staples in just 20 minutes!
The post Stovetop Baked Beans appeared first on Budget Bytes.
No barbecue or cookout is complete without a steaming pot of sweet and tangy baked beans… and the fact that there’s no bacon in these beans means everyone can enjoy them, regardless of dietary restrictions. These Stovetop Baked Beans are super-fast to whip up and taste great. I hope, like us, you already have all of these ingredients on hand, too!
We decided this recipe had to go on the blog after seeing it in action… Marsha and I were plating one of our grilled recipes for photos and we realized we didn’t have any canned baked beans on hand—or the time to cook up some bacon and do a more time-consuming oven-baked beans version! (On photography days, we have to move fast!) So, we looked through the pantry and found all of these ingredients right there and threw this together in minutes! We took a bite (because dang! they smelled great!) and knew we had a winner.
Here’s what you’ll need to make stovetop baked beans:
If you’re feeling fancy, you can cook up a few slices of bacon or some diced pancetta for a meatier flavor.
Only use enough water to just cover the beans. The water keeps everything loose and moist, but you don’t want the sauce to turn into a soup broth!
These stovetop baked beans are the perfect easy side for any cookout! I love to serve them alongside slow cooker BBQ chicken and grilled corn on the cob.
See how we calculate recipe costs here.
Add 1 Tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft.
To the pot, add 2 15-oz. cans drained pinto beans, 1/2 Tbsp Dijon mustard, 1/4 cup ketchup, 2 dashes Worcestershire sauce, 1 tsp apple cider vinegar, and 1/4 cup brown sugar.
Stir to combine and cook on medium heat for 4-5 minutes.
Add 1 cup water, as needed, until beans are just covered. Simmer on medium heat for 5-7 minutes until completely warmed through.
These quick and easy stovetop baked beans will be the hero of your next BBQ!
The post Stovetop Baked Beans appeared first on Budget Bytes.
Are you on the lookout for a delicious, nutritious, and kid-friendly veggie burger recipe? Look no further! These are the Best Veggie Burgers packed with wholesome ingredients, full of flavor, and sure to be a hit with both kids and adults. If you love my black bean burgers and lentil chickpea burgers, you’ve got to…
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Are you on the lookout for a delicious, nutritious, and kid-friendly veggie burger recipe? Look no further! These are the Best Veggie Burgers packed with wholesome ingredients, full of flavor, and sure to be a hit with both kids and adults. If you love my black bean burgers and lentil chickpea burgers, you’ve got to try these next!
*For a full list of ingredients and instructions, see the recipe card below*
Step 1: Place the bulgar wheat and water in a pot. Bring to a boil, cover then reduce to a simmer for 13 minutes. After the bulgur has cooked, place in a bowl and let cool.
Step 2: Place the pinto beans in a food processor and pulse until finely chopped.
Step 3: Add the cooked bulgur wheat, cheese, carrot, salt, garlic and onion powder to the beans in the food processor and pulse to combine.
Step 4: Form mixture into 4 evenly sized patties.
Step 5: Heat oil in a large sauté pan over medium heat and cook the burgers for 3-4 minutes on each side.
Step 6: Place patties on buns, add desired toppings and serve.
Veggie burgers pair well with tons of sides. Make the perfect meal for the whole family and serve your veggie burgers with any of these delicious, easy side dishes.
Yes! You can prep veggie burger patties ahead of time and keep them in the fridge for up to 24 hours or freeze for longer storage.
After forming the patties and before cooking, place them on a baking sheet in the freezer for 1 hour. Then transfer to a zippered bag or other freezer safe airtight container. Defrost in the refrigerator before cooking.
These are the best veggie burgers you can make! They’re super easy, delicious and kids will love them. If you make these burgers let me know what you think by leaving a rating and comment below!
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These easy vegan refried beans have incredible buttery flavor, and only take 20 minutes to make! Homemade tastes so much…
These easy vegan refried beans have incredible buttery flavor, and only take 20 minutes to make! Homemade tastes so much better than canned.
Looking for a tasty way to whip up plant-based refried beans? Hot tip for you: run, don’t walk, to make these homemade vegan refried beans! They’ve got a creamy texture and buttery flavor that tastes loads better than canned beans.
Why we love this recipe: Garlic, olive oil, and a few spices make these vegan beans taste incredible. You can use canned beans or beans that were cooked from dry. Alex and I love to make homemade refried beans because they are so tasty and seriously quick. They’re perfect as a side to serve with enchiladas or a side for tacos, or even as a refried bean dip!
Homemade refried beans are often made with bacon fat, lard, or butter. But this vegan refried beans recipe has big flavor using only olive oil! It tastes so much better than canned, you’ll be hooked on making your own beans at home. Here are a few tips for the best vegan refried beans:
This vegan refried beans recipe is very customizable. Here are a few ways to change it up:
How to serve vegan refried beans? They’re a great component to add plant based protein to vegan meals. Here are a few of our top ways to serve them:
This vegan refried beans recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
No, not all refried beans are vegan. Traditional recipes and many store-bought versions often contain lard (rendered pork fat). Be sure to check the ingredients list for lard or other animal products before purchasing or consuming refried beans.
Pinto beans are the most common choice for traditional refried beans, but you can also use black beans, kidney beans, or even a combination of different beans. Pinto beans tend to be creamier and mash up more easily, while black beans have a firmer texture.
If you want a creamier texture, you can add a few tablespoons of water to the mashed beans.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes 
Yield: 2 ½ cups (4 servings) These easy vegan refried beans have incredible buttery flavor, and only take 20 minutes to make! Homemade tastes so much better than canned!
Category: Side Dish
Method: Stovetop
Cuisine: MexicanLooking to eat more vegan and plant based recipes? Here are some of our favorite resources:
Here’s how to make our favorite three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw…
Here’s how to make our favorite three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks. This is one of our top summer salads because it’s so easy to make, protein-packed, and fits many diets (vegan, vegetarian, and gluten-free).
Here’s our favorite spin on that classic bean salad—you know, the kind at picnics and potlucks long into the cicada-buzzing summer? It seems like everyone has their own way to make this American classic.
Here’s our spin on the bean salad Alex and I grew up with, with a little more complexity and freshness. But don’t worry: it’s still an easy three bean salad that’s as easy as dump and stir. Is it actually better than Grandma’s? We think so. (Sorry, Grandma: don’t be offended!)
Our spin on three bean salad is just as easy to make as the 1950’s style classic. The main steps are “dump and stir”: literally open the bean cans and stir everything together! At the same time, we wanted to liven up the classic by cutting back on the sugar and adding some freshness. Here’s what you’ll need for this three bean salad:
Bean salad is a classic American salad of canned beans marinated in a vinaigrette. It’s a staple at picnics and potlucks because it doesn’t require refrigeration and can sit out in the heat for hours. This type of bean salad originated in the 1950’s, when recipes using canned beans started appearing in cookbooks (per this source).
Bean salad recipes vary and most cooks have their own regional spin. The most common ingredients are kidney beans, green beans, and garbanzo beans (it’s often called three bean salad). Other ingredients you’ll often see are pinto beans, wax beans, and onions. It’s almost always marinated in a dressing of vinegar, oil, sugar and salt.
You can eat your bean salad recipe right away and it tastes great. Or, pop it in the refrigerator to let it marinate for at least 1 hour, and it’s even better. The refrigeration time really lets the flavors soak in.
The end result? This recipe has half the sugar as the standard, but it’s just as delicious! It’s got all the classic elements so you feel like you’re eating Grandma’s. We’ll be eating this for years to come.
One area where home cooks can be tripped up: how to cut the onions into slivers! The cut that looks best in this bean salad recipe is different from the standard half-moon shape.
Some people call it French cut: it’s a way of making the onion slivers look attractive instead of long and floppy. Cut slices from the tip to the root—instead of through the middle. It’s easiest to explain by showing you: watch minute 1:40 of this How to Cut an Onion video!
You can store this homemade bean salad recipe refrigerated for 3 to 5 days. Like a pickle, the flavor gets better over time! It’s great for lunches throughout the week. Beans eventually spoil even when refrigerated, so we recommend not eating after 5 days.
We’re huge fans of this easy salad and it works for picnics, potlucks, summer grilled meals, and as a side any time of the year. It’s a protein-packed vegan side dish, so it helps to make any vegetarian or plant-based meal more filling. Here are a few other bean and legume-based salads you might enjoy:
This bean salad recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
A classic bean salad typically uses a combination of canned beans, such as kidney beans, garbanzo beans (chickpeas), and green beans. Some variations may also include wax beans or black beans.
You can use dried beans, but they will need to be cooked beforehand according to package directions. This will require additional preparation time compared to using canned beans. You also may need to adjust the salt quantities.
Keep in mind, one 15-ounce can is equal to 1 ½ cups cooked beans.
The dressing for a classic bean salad is usually a vinaigrette made with oil, vinegar, sugar, and seasonings. Common variations include adding Dijon mustard, herbs like parsley or dill, and spices like garlic powder or onion powder.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 8 Here’s how to make our favorite three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks. This is one of our top summer salads because it’s so easy to make, protein-packed, and fits many diets (vegan, vegetarian, and gluten-free).
*Use standard white vinegar, not white wine vinegar!
Category: Side DishMethod: RawCuisine: Salad
Diet: VeganWhen you look at cookbooks from the early part of the nineteenth century, you’ll find extensive chapters on salads. Even though the books have been in print for over one hundred years, …
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These tostadas made with mashed pinto beans are piled high with salsa, veggies, and cheese for a satisfying (and fun!) weeknight meal.
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With the sun working overtime during these hot summer months, I’ve got tacos on my mind (and tortillas in my fridge) 24/7. I love how balanced and fresh Mexican-inspired cuisine can be, and these tostadas are no exception! Crispy tortillas are piled high with mashed pinto beans, salsa, veggies, and cheese for a different spin on your typical taco night. Plus, I love that I can use up any leftover tortillas I have on hand so nothing goes to waste! These are super customizable based on your family’s preferences, so you can add or omit just about anything you want.
The word “tostada” translates to “toasted” in reference to the crispy toasted tortilla shell that serves as the base of the dish. It’s sort of like a flattened taco piled high with filling. It’s also a great way to use up the last of those leftover tortillas that are starting to go stale!
Here’s what you’ll need to make these tostadas:
A tostada is a tortilla that has been baked or fried until it is crispy. You can purchase ready-made tostada shells from popular brands like Old El Paso, or you can make your own by baking 6-inch corn tortillas until toasted and crispy.
Tostadas are finger foods, so use your hands, not a fork and knife! I like the two-handed method of holding the edges of the tostada and taking bites like a slice of toast. I also like to crack the tostadas into smaller pieces and eat it in smaller bites that way.
See how we calculate recipe costs here.
Add the 1 Tbsp olive oil, 1/2 diced white onion, 1 seeded and diced jalapeño, and 1 oz. packet of taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.
Add the 2 cans of drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces by about 1/2.
Remove from the heat and mash the bean mixture together.
Crumble 2 Tbsp queso fresco, julienne or slice 3 radishes, mince 2 Tbsp cilantro, thinly slice the avocado, and gather your premixed cabbage and salsa of choice.
Spread out 8 tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!
Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.
Then, add all other toppings; divide the 1/2 bag of pre-chopped slaw mix, 1/2 cup salsa, 1/4 cup sour cream, 2 Tbsp chopped fresh cilantro, 1 sliced avocado, and 2 Tbsp crumbled queso fresco between all tostadas. Enjoy!
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A few years ago, Deb Perelman of the Smitten Kitchen blog introduced the world to a dish she called pizza beans. It was a pan of beans baked with tomato…
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Every Sunday afternoon, I make a pot of pinto beans. They’re nothing special, I just like to keep beans on hand for when I get a craving during the week….
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