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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.
When I saw this fun Bean Contest, I inquired my vegan friend to help me out. She suggested this very tasty and healthy Bean Brownie. We often don't think of a sweet treat when we think of beans. I was excited to bring a desert flair to this bean challenge. This recipe was found on ForksOverKnives.com. The best part is, my friend promised to make a batch to share some time. Yummy!
This Red Beans recipe brings back lots of fond memories of my father who loved this recipe. Although, as a child growing up in the Philippines, it was such a task to separate the Malunggay (Moringa) leaves from its stems. It just took a long time! But I surely enjoy the combination of Red Beans and Langka (Jackfruit), especially with some splash of Patis (Fish sauce). I present this recipe in memory of my father. He must be smiling in heaven as I created this recipe!
For a good while I was cooking from Paul Prudhomme's "Fiery Foods That I Love". He has a recipe for a rolled bread using leftover beans. It wasn't a total success for me as a bread, because the beans were sloppy and thus the bread was hard to slice and store. However, rolls, I think, are a whole other story! Easy to bake, eat, store, and freeze any leftovers.
Because Paul Prudhomme was a Cajun cook from New Orleans, I decided to give this recipe a Mardi Gras flair via the parade (the drum straps are Mardi Gras beads) and colors.