Link to

Vegetarian Recipes

Artichoke pizza
Artichoke stir fry
Bell pepper cous cous
Black beans and rice
Blt Salad
Blue cheese wrap
Bourbon carrots
Caribbean pink beans
Crockpot chili
Double baked potatos
Easy bake fries
Eggplant parmesean
Garlic herb stir fry
Green bean casserole
Green beans & almonds
Green curry stir fry
Grilled eggplant
New Orleans red beans
Oven fried yucca
Pecorino peppers
Roasted bell peppers
Sauteed collard greens
Scrambled tofu
Spring thyme medley
Squash bake
Stuffed chayotes
Stuffed zucchini
Sweet potatoes
Tofu veggie bake
Vegetable bake
Vegetable quiche
Vegetable soup
Vegetarian lasagna
Vegetarian pizza
Vegetarian spaghetti
Walnut potatoes


Promote your product

Appetizer Recipes
Beverage Recipes
Bread Recipes
Breakfast Recipes
Burger Recipes
Butter Recipes
Casserole Recipes
Chicken Recipes
Crockpot Recipes
Dessert Recipes
Egg Recipes
Jamaican Recipes
Pickled Recipes
Pasta Recipes
Pizza Recipes
Rice Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Shake Recipes
Soup Recipes
Thai Recipes
Tofu Recipes
Turkey Recipes
Vegetarian Recipes

Essential cookware



Black Beans with Rice


  • 1 lb dry black beans
  • 7 C water
  • 1 medium green pepper, coarsely chopped
  • 1-1/2 C chopped onion
  • 1 Tbsp vegetable oil
  • 2 bay leaves
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1 Tbsp vinegar (or lemon juice)
  • 6 C rice, cooked in unsalted water
  • 1 jar (4 oz) sliced pimento, drained
  • 1 lemon cut into wedges


  1. Pick through beans to remove bad beans.
  2. Soak beans overnight in cold water.
  3. Drain and rinse.
  4. In large soup pot or dutch oven stir together beans, water, green pepper, onion, oil, bay leaves, garlic, and salt.
  5. Cover and boil 1 hour.
  6. Reduce heat and simmer, covered, 3-4 hours or until beans are very tender.
  7. Stir occasionally and add water if needed.
  8. Remove about 1/3 of the beans, mash and return to pot.
  9. Stir and heat through.
  10. Remove bay leaves and stir in vinegar or lemon juice when ready to serve.
  11. Serve over rice.
  12. Garnish with sliced pimento and lemon wedges.

Yield: 6 servings--Serving Size: 8 oz

Nutrition Facts

Per Serving:




193 mg

Total fat

4 g

Saturated fat

1 g


0 mg




Egg and Cheese Stack


  • 6 eggs, beaten
  • 6 Flour Tortillas
  • 1 cup Mexican Style Shredded Cheese
  • 2 tomatoes, thinly sliced
  • ½ cup Mozzarella cheese shredded


  1. Preheat oven to 375°F.
  2. Pour eggs into nonstick skillet sprayed with cooking spray.
  3. Cook on medium heat 5 min. or until set, stirring occasionally.
  4. Remove from heat.
    Place 2 tortillas, overlapping, on bottom of 9-inch pie plate.
  5. Top with 1/2 of the eggs and 1/3 each of the cheese and tomato.
  6. Repeat layers once.
  7. Top with remaining cheese and tomato slices.
  8. Bake 10 min. or until heated through and cheese is melted.

We'll teach you how to #LiveTo100!

Join our newsletter!

Accessibility Policy| Terms Of Use| Privacy Policy| Advertise with Us| Contact Us| Newsletter

RSS| Sitemap| Careers

Mamas Health Inc. does not provide medical advice, diagnosis or treatment and use of this website constitutes acceptance of the Terms of Use.

©2000 - 2017 MamasHealth, Inc.™. All rights reserved