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Originally from Hong Kong, it becomes a favourite in our home. Adzuri bean is a super bean that is known to have sour and sweet taste. Sourness in adzuki beans help with digestion and restrain abnormal discharges of fluids from the body, such as diarrhea or heavy sweating. On the other hand. Sweetness tend to slow down acute reactions and detoxify the body. They also have a tonic effect because they replenish Qi and Blood.
This vision of sweet, soft green loveliness comes from reading one of my absolute favourite all time American cookbooks: The Taste of Country Cooking, by the prolific Edna Green. What strikes me again and again when I leaf through the evocative gustatory scenes and recipes described in this book is the incredible ability of Ms. Green to not only provide the reader a recipe, but a vivid depiction of the seasons of life and food and community in Freetown, Virginia (founded after the Civil War by freed slaves, including her grandfather). If you haven’t read or tried the recipes from this incredible cookbook in the Virginia region of the American south, I strongly encourage you to get your hands on this as soon as possible. It is full of the most beautiful prose and recipes. A masterpiece. I understand the importance of beans (including the baby Lima!) to the history of food and diaspora in American, and Canadian history. We owe a lot to these wonderfully filling protein bundles, from filling our tummies whether in refried, smothered, baked, buttered, raw, creamed, in brownies, in cakes, in muffins.....and in other ways as the weight in our prebaked pie crusted to the subject of many elementary science or counting activities.....the list goes on.....! This recipe is just one part of the amazing Christmas Dinner section of my copy of The Taste of Country Cooking on page 217. Try it today! My god, Lima beans are taken to a whole new, rich and heavenly place. Delicious.
On stay-at-home Saturdays I enjoy making a pot of pinto beans to use for quick-meals over the coming week; tacos, burritos, soups and bean-grain bowls. I find it magical that from one pot of beans such a variety of good meals can come! This illustration shows the way to my reliable pot of gold.
For the Beans Around the World Contest / Category: Cool Beans - This combination of raw ingredients makes a colorful, nutrient-dense dish. Garbanzo beans star as the protein source, and the other ingredients add the perfect balance of crunch and tang. A bowl of this salad makes a great side dish or the perfect afternoon snack.
I studied the ruins at Chichen Itza during college and so was more than thrilled to visit it in person, back in the day when people were allowed to climb the ruins. This Mayan stepped pyramid, El Castillo, features a serpent at the base of the staircase. Twice a year, the sun casts a shadow of the steps perfectly onto the staircase wall, making the serpent appear to come alive. I decided that if the serpent only "lives" on those two days, he must be hungry! Since the pyramid steps reminded me of a taco holder, I thought I'd feed the serpent tacos. The recipe is based on a pinto bean and squash stew that we ate at a traditional Yucatan dinner as part of our bus ride to the ruins. The serpent won't go hungry on my watch!
The Great Northern bean soup was always my father's favorite. I think it reminded him of his midwestern roots. I wanted to share this recipe (modified as a vegetarian version) and honor the farmers and that grow our food and the story of where it comes from. This scene harkens to those sweeping fields of beans grown in the heartland of America.
I love Cuban music, Cuban dancing and all of the Cuban food that I have tried to date. So, I was more than happy when a Latin American restaurant opened in town, where I first ate black bean cakes. In keeping with the Cuban theme, since I have made savory pies with a toasted rice crust that I think is delicious, I decided to serve the corn salsa in a baked rice rowboat. Just don't ask me to dance the salsa...despite lessons taken at the local college, it isn't pretty!
Channa is a traditional Guyanese dish using the humble and familiar chick pea or garbanzo bean. This dish hails from the Indian influence in the Guyanese culture and was a recipe passed from my great grandmother, to my grandmother and then from my mother to me. We always say, if you're going to eat channa, make sure everyone else in the room is as well. That way you can to ensure you're not the only one experiencing it's pleasurable flavour and also its familiar legume side effect - bad gas!