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Place the gravy and 1 can beans into a blender. Cover and blend until the mixture is smooth. Pour the gravy mixture into a 3-quart saucepan. Stir the remaining beans, vegetable juice, picante sauce and cumin in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Serve with the sour cream and cheese.
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Make this easy-as-can-be soup in less than 30 minutes. It's got canned chili, corn, black beans, pinto beans, kidney beans, and diced tomatoes. Oh, and there's some Velveeta for good measure.
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They’re the jewel of the Spanish kitchen but using dried beans often requires advance planning. Brindisa founder Monika Linton shares her favourites recipes and top tips for storing, preparing ...
Things you love: tasty dinners, easy recipes, a cozy night in. Things you hate: standing at the stove for hours, a mountain of dirty dishes. ... Two 15-ounce cans black beans 16 ounces unsweetened ...
To make the marinated chicken: In a medium saucepan over medium-high heat, combine 6 cups water, the salt, sugar, orange slices, thyme, onion, garlic, peppercorns, coriander, and pepper flakes.
Typically made with bacon, these vegetarian slow-cooked beans are the perfect balance of sweet and savory. Molasses and brown sugar provide sweetness, while tomato, mustard and Worcestershire ...
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