Quick and easy kidney bean salad is the perfect side dish. Packed with flavor everyone will love this side dish salad.

Add the scallion bulbs and garlic and cook, stirring occasionally, for 2 minutes. Add the Swiss chard, black-eyed peas, water, broth, Tabasco, and salt to the pot. Bring to a boil.

Tip the beans into the pan, add the vegetable stock and bring to a simmer. Cook for 5 minutes, then adjust the seasoning to taste and ladle into bowls. Top with spoonfuls of the basil pesto to serve.

Blend the kidney beans with the breadcrumbs, garlic and onion powders, salt, egg yolk and cayenne pepper in a food processor with a little salt and pepper until the mixture comes together. Don’t ...

Vegetable soup + frozen mini meatballs: Veggie soup doesn't fill up your family? Make it more substantial by adding precooked mini (a.k.a. cocktail) meatballs and simmer 8 to 12 minutes, until ...