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Bookmark or Share- How to Keep a Well-Stocked Pantry - The New York TimesOct. 16, 2024, 11:00 a.m. ET. Melissa Clark’s cheesy chile crisp white beans. Linda Xiao for The New York Times. Food Stylist: Monica Pierini. If you cook, you know that a well-stocked pantry ...
- Cheesy Chile Crisp White Beans | veenie - Copy Me That2 (15-ounce) cans white beans, such as cannellini or Great Northern, drained and rinsed 2 (15-ounce) cans white beans, such as cannellini or Great Northern, drained and rinsed ½ teaspoon fine sea salt, plus more to taste ½ teaspoon fine sea salt, plus more to taste
- Cheesy Chile Crisp White Beans - NYT CookingIn a 10-inch ovenproof skillet, heat olive oil over medium-high. Add garlic and white and light green scallion slices, reserving the dark greens for later. Cook until lightly golden, 1 to 3 minutes. Carefully stir in tomato paste and chile crisp, and cook for 1 minute. Stir in the beans and salt.
- Creamy White Chili with Sweet Potatoes & White Beans - EatingWellHeat 1 tablespoon oil in a large Dutch oven over medium-high heat; add sweet potato and onion; cook, stirring often, until the onion is beginning to soften and lightly golden brown, about 5 minutes. Add garlic, 1 teaspoon cumin and ¼ teaspoon salt; cook, stirring constantly, until fragrant, about 30 seconds.
- Cheesy White Bean Tomato Bake - Food with FeelingThis Cheesy White Bean Tomato Bake ALL comes together in one skillet and makes the perfect appetizer, side dish OR even a complete meal (which is how I love it!).
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