bean mixture

Put duck on top of bean mixture and bring to a simmer.

Add the bean mixture to the pasta, and toss to combine well.

Season the bean mixture with additional salt if needed.

Divide the bean mixture among the plates, placing it in the center.

Place black bean mixture on the bottom of a 4-cup crock or glass bowl.

Top each tortilla with about 1/2 cup bean mixture.

Cover and simmer for 1 hour, adding water if the bean mixture becomes too thick.

When bean mixture is heated through, remove from heat and stir in cilantro.

To serve, spoon the bean mixture into a chefs' ring on the middle of the plate.

Stir gently into the bean mixture without immersing it completely.

Lay strips of bacon on top of the bean mixture.

Add to pot with bean mixture, along with pork cubes.

Pour the bean mixture into a disposable 8-by-12-inch aluminum tin.

Spray 4 6-ounce ramekins with the olive oil and divide the bean mixture among them.

Serve with salmon and tortillas, or roll up some of the bean mixture in a tortilla.

When the slices are warm, remove from the toaster oven and top with the bean mixture.

Substitute for fried spinach and serve with mung bean mixture as above.

Fold the dressing into the bean mixture and season with salt and pepper.

Reheat bean mixture to a simmer, and divide it among each of four warm plates.

Divide sea bean mixture among 4 serving plates.

Drain the bean mixture and reserve cooking liquid.

Stir one-fourth of the egg whites into the black bean mixture, then gently fold in the rest.

Add the dressing to the bean mixture.

Cook until nicely browned, pouring any rendered duck fat and juices into bean mixture.

Spoon on the tofu and bean mixture, followed by the cheese and coriander.