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Oh! It's been a long time since the magical spell fell upon a tiny little bean. The tiny bean was frightened and it hid into the mud. Little did the bean knew, that it was going to sprout a revelation.
As the years passed by a mysterious land flourished to an ever enchanting bean forest, sharing its roots all over the world creating wonders in cuisines.
Now we here, are the storytellers sharing our joy of cooking without knowing the beans ancient secret spell -
"Bean Oh Bean!
Tiny Oh Mighty!
Bloom and Rise,
Go make every bowl tasty!
The idea behind the illustration was to represent the beans within an enchanted forest were every space we look, we can find a bean in it.
Beans Around The World.
I've been waiting for an idea that would fit into a rotated format, and this recipe fits the bill! This is a dish that I've made several times, and each time I put in too much cayenne pepper (or perhaps I substituted habanero pepper, but that's another story). Anyway, I always have to go into "remedy" mode by adding peanut butter, sugar, and then doubling (ok, usually tripling) the remaining ingredients to cut the heat. So now I think of those steps as part of the recipe! However, it leaves me with plenty of leftovers to freeze. "Gold in the freezer", says my sister about leftovers.
I've been a vegetarian more of my life than not, and I LOVE chili with lots of delicious, nutritious beans and spicy ingredients. I also love the nostalgia of vintage slow cookers, and memories of delicious smells in the kitchen for hours when I was growing up.
If happens that you love a lot your onions, garbanzos and chicken I'm convinced that you will fall in love with this recipe.
This traditional comfort chickpeas soup is a worth dish to try in any season, it's fulfilling with vermicelli rice.
For the rise preparation just toast a hand full of vermicelli in 2 tablespoon of butter to golden brown, then add the washed rise and cover it with water, cook on low heat until cooked. Serve warm.
"La Cazuela de Paisa" is traditional in the region where I was born in Medellin, Colombia. Made with red kidney beans it can be accompanied with avocado, "chicharron", ripe plantain, potato chips, hogao. The recipe has been passed down from generation to generation. A meal full of color and delicious ingredients typical of the Colombian Andean region.