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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!
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.
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.
Beans have always been a favorite of mine since I was a kid, and I think they're as beautiful as they are yummy! With a little glue, patience and a bit of imagination they make gorgeous richly colored and textured mosaics!
Beans grow & thrive around the world, are a great source of plant protein, high in fiber & nutrients AND as pulses can be stored for up to two years before cooking! They can be used as an animal protein replacement, and are so versatile they are used as both a main dish, an ingredient in side dishes and desserts.
This is one of my family’s favourite recipes and it’s so simple! I crave it all year but especially when the weather starts to change in the fall. It used to be the first meal I’d ask for when I’d come home on break from college!Top it with sour cream and Fritos and it’s a match made in cozy yummy heaven!