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Island Red Beans (Habichuelas Coloradas Grandes)

 
Island-Red-Beans

June 10th 2011By Eating Well

Cilantro, chiles and garlic add rich flavor to kidney beans in this Puerto Rican staple. Leftovers of this dish are wonderful reheated for lunch.

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Everyday Whole-Wheat Bread

 
Everyday Whole Wheat Bread

March 7th 2011By Eating Well

This is a good transitional loaf of bread. Start with this and get ready to go all whole wheat. This whole-wheat loaf is excellent for sandwiches, toast or eating plain. It has a light, springy texture and a mellow, slightly sweet grain taste from cracked wheat. The crust is crisp when the bread is first baked, but gradually softens as it stands. Recipe by Nancy Baggett for EatingWell.

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