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A stew so good they named it twice. This dish is so called, I'm told, because it's colored red twice — once from the red of the palm oil and a second time from the tomatoes. But there's a lot of ...

1. Soak dried, red beans in enough water to cover them overnight. 2. Drain in morning. Pour beans into pot of boiling water and parboil for 15 minutes. Drain again before placing beans into slow ...

Switch out the fork for a ladle and see how easy it is to bring comfort and flavor to your table with this collection of ...

This hearty stew is brimming with vegetables, pasta, and beans. The recipe multiplies easily to serve as dinner for a crowd. And yes, it’s the answer to a host’s prayer: You can make it ahead. After ...

Using chopped nuts to thicken and add nutrition to sauces and stews is common across many cuisines around the world. There are West African stews featuring ground peanuts, nutty Italian pesto sauces ...