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This illustration is about my father-in-law's family recipe of Caribbean kidney beans. These are great as a side dish and have been a great way for me to bond with my in-laws, teaching me how to cook and making me part of the family. Hope you enjoy them as much as I do.
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😝
It’s BEAN in the Family for Generations competition entry by Sara Theuerkauf:
Nothing beats a warm, comforting meal on a cold winter's night. This illustration is inspired by winters spent growing up in Nova Scotia. We had many cold, snowy nights and this simple, flavourful meal was a favourite and one we continue to return to each winter season. We'd slather mom's brown porridge bread with butter and use it to sop up the leftover sauce. The recipe is based on a recipe in the book by Marie Nightingale titled "Out of Old Nova Scotia Kitchens".
- Sara Theuerkauf
My illustration is aimed at encouraging people to use dry beans in recipes, by presenting the easy method of cooking them. I love the variety of dry beans available, so I've illustrated a few of the different shapes colours and sizes (from adzuki to black eyed peas, from pinto beans to black beans). As many middle eastern recipes use pulses in the cooking I have decorated the page with appropriate patterns and warm terracotta colours.
Sundal is a common evening snack consumed with relish throughout South India.It is made with Garbanzo beans also known as chick peas.It is common man's protein rich diet.This is distributed in places of worship,in beaches where during summer's they are garnished with raw mango pieces to give a tangy effect and during festivals in India.It is easy to make and tastes really yummy!!
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!
One of my favorite Korean side dishes or 'ban chan' (반찬) is a big bowl of braised black beans! I don't have a huge tolerance for most spicy foods, so I quickly became attached to the sweet and savory flavor of braised black beans (검은콩조림). This dish is delicious fresh and hot, but it is a secret pleasure to eat them chilled from the refrigerator as a late night snack. Although it is traditionally a side dish exclusively, they can be added to most rice dishes or even as a sweet topper for grilled fish! There are so many ways to enjoy this style of beans.
Quick and delicious to make for a week night dinner. This is a staple in my family. A can of black beans, a cucumber and a couple tomatoes chopped up. Combine with cilantro green chilies and lemon juice. Salt to taste and ready to eat. Sometimes I wrap it up in a tortilla along with tandoori chicken for a satisfying crunch!
A round pool full of happy little chubbies swimming.
Summer was, all through my childhood, spending time at Grandma's house.
My grandmother, an excellent cook, always prepared the best complete menu for the whole family. Starter, main course, and a delicious dessert. My goodness! My grandmother's homemade ice cream... (but that's another story).
Anyway, no matter what the menu of the day was, always at Grandma's house, you would find the same appetizer: beans in oil.
My grandmother used to serve the beans in oil in an old round ceramic casserole barely blue. It had a small broken grimace, where my grandmother would put a spoon in exactly the same way so that nobody would notice the breakage.
As soon as the pot was placed in the centre of the table, the fantasy began, the pool opened its doors crowded with happy little Chubbies swimming away one by one.