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Minestrone Salad

Author: Susan Spungen

Root Beer Baked Beans

Author: Rick Rodgers

Black Eyed Pea and Ham Salad

Author: Maggie Ruggiero

Green Peas in Cream

Author: Edna Lewis

Frijoles Refritos (Refried Beans)

Author: Sergio Remolina

Big Breakfast Burrito

Author: Ellie Krieger

Beluga Lentil Caviar on Blini

Author: Roberto Martin

Shrimp Succotash

Author: Bob Kinkead

Tandy Ellis's Burgoo

Author: Marion Flexner

Navy Bean Gravy

Author: Isa Chandra Moskowitz

Bean creamed Spinach

Author: Lorna Sass

Red Bean Ice Cream

Author: Crescent Dragonwagon

Redeye Glazed Pork Tenderloin with Black Eyed Peas

Transform redeye gravy, a breakfast elixir of ham scraps and coffee, into a sophisticated sweet-and-sour glaze with the addition of sorghum syrup and a touch of apple cider vinegar.

Author: Linton Hopkins

Armenian Lentil Soup

Author: Jo Robinson

A Green Peas Soup, Without Meat

The addition of onions and spinach provide a traditional French touch, making this soup a flavorsome beginning for a spring menu.

Author: Stephen A. McLeod

Wax Bean, Pea, and Chorizo Salad

Author: Shelley Wiseman

Seasoned Lentil Stew

Author: Maya Kaimal

Farfalline Pasta Carbonara

Author: Duskie Estes

Mrs. Patmore's London Particular

Author: Emily Ansara Baines

Eggplant Tartines with Hummus and Arugula

Author: Gina Marie Miraglia Eriquez