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My mom makes this chili for many of our family gatherings, and it's so tasty that we all take some home with us (only if there's any left!). It's a delicious and filling recipe, and very simple, too! You can also used canned beans, if desired. : )
It’s so important it is to know what is in our food and have control over what we put into our bodies. Cooking the whole food way doesn’t have to be time consuming or difficult. I wanted to illustrate how simple it is to cook dried beans from scratch. I created storybook style characters both to engage the viewer but also to reinforce that message of simplicity. Also a fun and healthy way to introduce children to cooking.
Years ago, I had my first taste of slow cooked, French Canadian-style baked beans. It was what I’ll call a time stopping gustatory experience. It was mid February, cold as heck and I was on a journalism school assignment to report on the sights and sounds and all to be savoured at Festival du Voyageur....for those of you not familiar.....this annual festival is unique to my hometown of Winnipeg, Manitoba, Canada. It all happens in our fantastic French Quarter, Saint-Boniface and is the largest winter event of its kind in Western Canada. Voyageurs worked for fur companies transporting goods by boat between trading posts. Voyageur, Métis and First Nations histories are celebrated amid happy fiddles playing, people jigging, hearty laughter, twinkle lights, bonfires, evergreens and delicious, traditional food (split pea soup, sugar pie|tarte a sucre, maple candy hardened in snow, tourtiere|meat pie, and that’s just the start!). Back to the beans. They had been cooked for hours in an old school clay bean pot by a man with a waxed moustache wearing a humongous fur hat. The navy beans were warm, tender and delicately starchy. The hunks of salt pork adding just enough unctuous, meaty flavour. But the crowning achievement of the dish was its beautifully sweet and savoury sauce. Glorious in its simplicity, it stuck fast to every bean creating an amber-hued sheen over every morsel. It’s February next month, right? My tum is rumbling.
Beans Legacy, Beans Variety, Explosion about beans like an rainbow :)
I draw each bean with my pen then I scan them for create and compose my pattern. To finish, my husband make typography to organize the headband. It's really a creative duo , a super teamwork :)
Feijoada is the Brazilian national dish, a richer mixture of meats, black beans and lots of flavour. There are as many recipes as cookers, but always with the black beans as the main character... and here is my version: the way I like it on my table on Saturdays! Enjoy this dish, that is the culinary translation of Brazilians rich mixture of cultures, colours and flavours!
Wow What a difference good dried beans make. I was given a wonderful gift pack and have been having fun trying out new recipes with them. I think I made up my own category with this variety of bean as I didn't see it included in list but it should be !
Something about the bold name of this lil white bean whisks up images of campfires and pine trees and the Brawny paper towel guy and buffalo plaid and Paul Bunion and blue oxen and cozy log cabins with plumes of smoke rising from stone chimneys and cast iron pots bubbling on wood stoves and cool, dark cupboards full of onions, potatoes, garlic and plump glass jars full of that summer’s preserves....and tins of BEANS! I think I’ll pull on some woolly socks and settle in to do another sketch of the Great Northern today and perhaps try a recipe as it is minus 38 Celsius today here in my Great Northern town!