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This savoury number is a dynamo fave in my house, especially on chilly winter nights. The subtle, soft, nutty, humbly distinguished notes of the Great Northern are enhanced by the wham bam (!) flavours of zesty, bright lemon juice; sweet, deep roasted garlic; strong, piney rosemary; peppery paprika; and the slickness that can only be imparted by a good olive oil. Blended together and then spread generously on a cracker or a hot out of the oven pita toastie (preferred!) is sublime experience...one that can make a meal or a snack with a glass of good wine just heaven.
No Patriot celebration without Locro!
If you travel to Argentina in the month of May, adjust your calendar on the 25th, celebrate with us another anniversary of the "Día de la Patria" eating a good dish of Locro. Enjoy with your family and friends. Sky blue and white rosette in your heart, and Viva la Patria!
The day on which it is traditionally eaten is commonly known as the Laba Festival. The earliest form of this dish was cooked with red beans and has since developed into many different kinds. It is mainly made up of many kinds of rice, beans, peanuts, dried fruit, lotus seeds.
In the Han Dynasty, during the Laba Festival, people did not consume Laba congee as it was used for worship the gods. In the Northern and Southern Dynasties period, the date of the Laba Festival was fixed on the eighth day of the twelfth lunar month. In the Song Dynasty, Laba congee was widely consumed throughout China by not only the common people, but also government officials and aristocrats. In the Qing Dynasty, the Laba Festival was sometimes celebrated as the "Spring Festival", and Laba congee became even more popular. In the imperial court, the emperor and nobles gave Laba congee to the officials, servants, and others.
Broccoli flowers, carrot flowers, zucchini flowers, potato flowers....BEAN FLOWERS!! The beauty abounds my goodness. Black bean flowers in my garden grow a bold scarlet red, but they are as fragile as tissue paper. The beans within are earthy and a bit nutty (I can relate) and so delicious in salsa, chili, salads, soups, hummus (my fave), casseroles, this list goes on and on for these shiny, onyx black beauties. Here’s an homage to these hearty beans and their delicate flowers.
It’s said that refried beans can either be healthy or good, and there is some truth to that.
This recipe makes a tasty and fairly healthy filling for tacos and burritos, and tastes amazing with rice or refried and served with your breakfast eggs.
Change out the beef soup base for vegetable (I suggest Better Than Bouillon brand), and it easily becomes vegan.
The liquid from the pressure cooker has an intense salty-bean flavor (don’t panic!), but once the beans are added to the gravy, the flavors and the salt level are suddenly perfect (bean magic!).
Beans from around the world. A perfect Italian picnic or celebration featuring ingredients from the Emilia-Romagna region in northern Italy: arugula (known as rucola or ruchetta), Proscuitto di Parma, Parmigiano Reggiano as well as a glass of sparkling Italian Lambrusco wine. Buon Appetito!
Beans Around The World.
My mother-in-law invented this recipe as a way to feed herself and her five children on a tight budget. I confess that I didn't understand it at first, because the only goulash I had eaten was in a red sauce over noodles, whereas this recipe has other starches and has a firmer texture. However, I've come to think of it not only as comfort food, but as a kind of "stone soup" recipe, since I would not have thought to combine those particular ingredients. The stone soup thought led me to the trainyard setting, a place where all kinds of people from different backgrounds gather. It's a total coincidence, yet a happy coincidence, that I submit this illustration on Martin Luther King, Jr. Day.