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A traditional Bulgarian soup made of beans, onions, carrots, olive oil, herbs and spices cooked over low heat in a big clay pot.
The recipe is simple and easy to find on the internet. The magic is that each family has its own unique combination of spices and the recipe is passed on from generation to generation.
In the past it was the bean soup that gathered the family together after a hard day's work on the field.
Nowadays it is often served for dinner and loved by everyone.
Caldereta is a super spicy goat stew from the Philippines. Some replace the goat meat with beef or chicken, or add cheese and wine. It's a flexible recipe, just like Filipinos! I really miss Filipino food because I've been away from home so long. I love that the ingredients of this recipe are easy to find anywhere, so when I feel homesick I can whip it up easily and taste the heat of the islands. What makes this different from our other tomato-based stews? Aside from the goat meat, it's the chilies and garbanzo beans. It's a fancy dish usually served at fiestas. On the left side of the illustration is "caldereta" in the native script of the Philippines called baybayin. It is a style of writing that was almost lost but rediscovered and enjoying a resurgence among scholars and hobbyists. I hope someday our ancient writing will be just as ubiquitous as the ingredients for caldereta!
I've been a vegetarian more of my life than not, and I LOVE chili with lots of delicious, nutritious beans and spicy ingredients. I also love the nostalgia of vintage slow cookers, and memories of delicious smells in the kitchen for hours when I was growing up.
If happens that you love a lot your onions, garbanzos and chicken I'm convinced that you will fall in love with this recipe.
This traditional comfort chickpeas soup is a worth dish to try in any season, it's fulfilling with vermicelli rice.
For the rise preparation just toast a hand full of vermicelli in 2 tablespoon of butter to golden brown, then add the washed rise and cover it with water, cook on low heat until cooked. Serve warm.
This recipe is for the I've Bean Around the World and the Mexican cuisine has a special place for all the beans of the world. The pinto bean soup is hearty, chunky and full of flavor of garlic and ancho peppers. Great year round and lands itself well to any toppings (chips, sour cream, guacamole, etc).
Beans are the main subsistence base in Salvadoran families. Each member adds the ingredients to their taste, and just like that the bean soup magic is created. This piece is a compilation of ingredients and combinations that Salvadoran people make in the White Beans soup (Great Northern Beans) and in the Red Beans soup.
The hand draw digital style is presented in typography and illustration as a reflection of the combination of flavors that each person can create. The background of the piece refers to the typical tablecloth occupied in El Salvador.
No Patriot celebration without Locro!
If you travel to Argentina in the month of May, adjust your calendar on the 25th, celebrate with us another anniversary of the "Día de la Patria" eating a good dish of Locro. Enjoy with your family and friends. Sky blue and white rosette in your heart, and Viva la Patria!