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Beans are such a versatile ingredient! Cook soup, snack, main dish or a dessert, switch between the cuisines, mix them up! The possibilities of bean dishes are endless and there is just a tiny part of the amazing things you can cook from them, all belonging to different cultures, all using different beans, all different courses, but all so amazingly tasty!
Who needs meat when you have the perfect filler, right off of the grocery store shelf? Growing up, I would eat tacos at least once a week and I carried that tradition happily into my adulthood. Becoming vegan in college didn't stop me! The humble bean was my savior. Just add garlic, cumin, cayenne, and lime and it becomes the perfect filler! Veganism taught me to appreciate the humble bean in it's simplicity.
Beans around the World...Ahoy Matey! This recipe is said to be from the mid 1800’s, from a staple of “Yankee” real cooking, Durgin-Park in Boston, sadly now closed, but I have the recipe from a visit a few years ago. The Best baked beans ever, deep brown, and delicious! The key is, you have to keep them moist over the six hours of baking, adding water slowly, as the recipe says, “you can’t just let the pot sit in the oven’...and don’t flood the beans! You can leave the pork out, I never use it and half the sugar...you won’t be disappointed! A simple & perfect comfort dish on damp, grey days to warm your soul, and hey, they are “Navy” beans after all😝
Ribollita is a traditional recipe from the place where I come from, Tuscany, and in it there are, obviously, beans! Hope you like it ;-) It means re-cooked because you have to cook it twice, and also it is known that the day after you cook it, Ribollita is even better tasting.
Beans Glorious Beans! (Cool Beans competition entry),
Inspire children to eat a variety of different beans and pulses and inform them of the fact that as well as being so tasty, they are nutritional and great for a healthy heart and lifestyle.
AZÚCAR!, as Cuban artist Celia Cruz would sing, is the secret to this Christmas dish I look forward to every holiday. My grandma, and now my mom have been cooking it up for our gatherings for years ever since I could remember. Served over white rice with a side of Yuca, as well as a choice of meat (typically pork from /la caja china/ for my family), the subtle sweetness of these beans paired with the savory notes of the rest of the sides is unlike any other. Full recipe coming to my website, alyssamariag.com, soon; add a little sugar and enjoy!
When my oldest son was younger, this was the recipe we'd make together. It was one of the first ones we made together as a family dinner. Calling it "Cowboy Dinner" made it fun for him to pretend that we were all cowboys eating a meal after a long day. The yummy, smokey scent that filled the house, paired with cornbread always has made for a special memory even now that my little boy is a young man.
I've Bean Around the World! Well, I've bean eating across Mexico, for sure! I love Mexico. Not in the least due to the fact that beans are commonly eaten at every meal. I have always felt oddly at home, surrounded by beans and art. In this illustration I hope to share the warmth of Mexico and her people, their generational devotion to craftsmanship, and the preparation of foods native to the Americas, like beans!.The comfort food of the world!