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This is a recipe that brings back lots of feelings of nostalgia. The peas, referring to 'Gunga Peas', are commonly replaced by 'Red Kidney' beans and are definitely my preference! This a a traditional dish from the West Indies that would always be cooked by my mum for our family Sunday dinners together. I love cooking it myself now, but still alwasy prefer mum's!!
So, in my investigation of all things bean-related (within US dry bean varietals, of course!) I have found my obsessions to be two fold....so far: 1) in what I like to call ‘the bean sheen’, which is the lovely way dry beans pick up light in such a beautiful way....after an overnight soak, they have this polished stone-like glimmer, and their natural colours start popping just like a pebble’s hidden colour comes out when you see it shining away in a little pool of water, as opposed to when dry and muted on the beach; 2) BEAN POTS!! This curvaceous earthenware is so satisfyingly plump and happy looking, especially when brimming full of beans simmering in savoury, sweet, sticky sauce.....not to mention their history in North America and all over the world.....every nation has their own version and they cook everything in the most perfect way, as the clay works to moisten the contents, whether beans, rice or otherwise to a softness and luxurious state - never too dry, never to wet. This illo is a salute to beans (I’ve got a real bean party in every pot here with navy, baby Lima, cranberry, black, adzuki, kidney and great Northern all enjoying each other’s company) and these incredibly functional, not to mention aesthetically-pleasing cooking vessels.
I thought it would be a good way to celebrate the 'full of protein' bean. Adzuki and Lima beans are an unexpected main ingredient of Namagashi (生菓子), which literally translates to "raw sweets". I taught English as a foreign language in Tokyo for a while and really enjoyed these beautiful sweets. These are traditional Japanese sweets that are made of rice flour and sweet bean paste filling, namagashi is delicately shaped by hand to reflect the season and is usually served at tea ceremonies.
For the Beans Around the World Contest / Category: Cool Beans - I'm a deer hunter and I love that I can use wild, local game in my cooking. This recipe makes a great hearty winter meal, especially when topped with sour cream and shredded cheddar.
In Mexican, cultivation of beans began over 7,000 years ago, so they have been an important staple of the cuisine (as well as currency) for a very long time. This simple, 15 minute recipe can be used in tacos, salads, burritos, or as a side on its own. You can use fresh or canned beans, and you can add more spice by including chopped chipotle peppers.
Company Beans is my husband's favorite recipe when we are serving many. We have this a couple of times a summer and if it's being made, it always means there is a party to be had. I tried to represent that in this playful image of the ingredients; gathering, laughing, and having a good time!
Frijoles refritos are an important part of the traditional mexican cuisine and are the base of many dishes like soups, tostadas, huaraches, etc. In the northern mexican cuisine refried beans are usually made out of pinto beans, whereas black or red kidney beans are used in other Latin American regions to prepare this dish.
included all beans you said "Must including one of them or any five" I was confused which to pick
or not to, So picked them all. Working on beans project was a great experience to know about beans,
their facts,their history and culture.It was really fun to draw them,incorporate with them many illustration
styles which i am familier with.I draw them with history facts of them because their health facts,and dishes
so similar because all of them are very nutritious and all beans go with rice.
I hope i successfully expressed which i want to show in my illustrations.