Simple and straightforward, this dish of fresh fava beans simmered with chorizo makes a whole meal if you pair it with a few slices of crusty bread.
Tag: Vegetables
Habas con Chorizo
Green Bean Casserole
(American green beans side dish with a crunchy topping)
Created in the 1950s, this quick and easy recipe caught on quickly, especially in the U.S. Upper Midwest, where convenience dishes were embraced wholeheartedly.
Gratin de Potiron
(French winter squash casserole)
This silken, gently sweet casserole, with a golden crust and origins in the Provence Alpes region of France, puts autumn's harvest of winter squash to great use.
Gratin Dauphinois
(French potatoes baked with cream)
Gratin dauphinois, also known as scalloped or au gratin potatoes, originated in the Dauphiné region of southern France near Grenoble.
Githeri
(Kenyan corn and beans)
Githeri is a simple yet nourishing Kenyan dish that originated with Kikuyu tribe. The combination of beans and corn supplies a full complement of protein.
Gigantes Plaki sto Fourno
(Greek baked white beans in tomato sauce)
Healthy, full of fiber and filling, gigantes plaki (γίγαντες πλακί), is a common mezze all over Greece.
Ghapama
(Armenian rice-stuffed and baked whole pumpkin)
In this celebratory Armenian dish, whole pumpkin gets filled with a sweetened rice pilaf and baked until the pumpkin is tender and the rice steamed to fluffy perfection.
Creamed Corn
(American corn kernels simmered with cream)
Cream-style corn is an old-fashioned Midwestern American dish that deserves to be rediscovered.
Cowboy Beans
(American Tex-Mex beans with ground beef)
Full of spicy Tex-Mex flavor, this border-state variation of baked beans bulks up with a hefty helping of browned ground beef and adds a nice dose of barbecue sauce.
Couscous aux Sept Légumes
(Moroccan couscous with seven vegetables)
This straightforward couscous dish is one of the most popular in Morocco. Seven is considered a lucky number, and while the vegetables may vary, the number used is constant.