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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!
One of my favorite chickpea recipes is farinata, an Italian street food famous in Genoa and the Ligurian region in general. Needing only a few simple ingredients, it can be made at home, but in my opinion, nothing beats the one you can find in Italy strolling along the seaside.
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.
For ages and ages there was this very satisfyingly plump pottery pot on my grandma’s kitchen shelf at our family cottage. I had no idea what the purpose for it was, but as a wee kiddo, I sure loved staring at its glossy surface....I remember it reflecting any light in the room brilliantly. Just a cool beans sheen this chubbo pot had. It was yellow, but had definitely been well used into more of a deep mustard hue on its hot spots. The only thing I’d ever seen prepared in it was my other grandma’s wild rice casserole, which though very healthy, I didn’t like too much (note: I’m sure there are some beautiful, toothsome wild rice casseroles out there, seasoned and delicious but this one was BLAND). Anyhow, I didn’t realize until just today (legit) that this lovely pot’s sole reason for being was to cook....wait for it....beans!!!!!!!! And I’m sure they’d be delicious. Maybe next summer on a rainy, coolish night, I’ll try baking up some sweet, sticky, mustardy, boozy baked beans. Oh, it’s a must. Hail the beautiful bean pot! Curvaceous and so enticing ;) this - albeit quick - sketch is just an ode to the happiness that this lovely kitchenware brings me, in both nostalgia and potential. I’m also really trying to just let myself loose a bit more with illustrating. I loved the quote Salli posted the other day....“I’d rather have no style than any style” (Ed Ruscha, via Salli Swindell). Trying to get out of the headspace of comparison and pressing too hard (literally and figuratively) and instead just letting the ideas flow. Definitely a work in progress to be mindful in this practice.
I've BEAN around the World
What better fits this time of year in January than a wonderful tasting and warming Ribollita, what means boiled again. Of course with lots of beans, white beans and in this recipe they are Great Northern Beans. In Italy, Cannellini Beans are used and the famous Ribollita comes from there, more precisley from Tuscany, but is popular throughout the country. Especially on the days of the blackbird, that are the last three days in January. Originally it’s a leftover soup which is served the next day with stale bread and sprinkles of olive oil.