Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
This will be my new company worthy recipe. Soooo good it tastes like a vegan dish you would get at a high end restaurant. Love the orange flavor!
Fantastic! I’ve made this so many times. Takes a little effort but is well worth it and reheats beautifully!
Totally awesome. I did not have pinto beans on hand but did have dried Lina beans. Happy to finally get to use those, the end result was delicious!
OMG my husband and I love this dish. It has such great flavors.