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The ever so humble dried bean has a rich history. The beans we view as a staple in soups and casseroles have traveled over continents, mountain ranges, and across oceans to make its way to our dinner tables. Not only are beans nutritious, but they are as varied as the people who eat them. Bean history is our history!
When I was a child my dad often prepared this dish on Sunday in our home in Milan. He told me that these black-eyed peas in Egypt were called "Cleopatra's eyes". I think he was just kidding me, but it was a way to convince me to taste them ...
Beans around the world! Sprouted beans is one of the best ways to eat beans. Soaking dried beans they become alive, are easier to digest and also it’s easier for your body to absorb all it’s nutrients.
If you use an sprouting jar it’s super easy and kids will love all the process.
You can used them in many recipes for salads, sandwiches, spreads or in stir fries.
I've not yet BEAN to Japan but it is my number one food fantasy trip! I love love love red bean desserts so this recipe is an ode to how this important ingredient wears so many cute disguises. I've attempted to learn some Japanese over the years and I get friends to send me snack packets for extra inspiration! Super kawaii foods with faces from Japanese pop culture and food packaging have been a big design influence on me so I tried to work that into this recipe as well. And finally, the little star shapes are a hard candy called konpeitō which I put in there for my lively anko to snack on. Sorry for any mistakes in my Japanese labels! The only thing trickier than learning a new alphabet is trying to do cute hand-lettering in a new alphabet!
As a family with 5 children, I would cook with a lot of food with beans in it. Unfortunately, my oldest son did not like beans until I found a recipe for Cowboy Beans. Wow! This changed it for him. He loved them! (Funny how a the name of the recipe made such a difference, haha!)
This little tart is such a tasty accompaniment to a cup of coffee, you should definitely have one for breakfast. It's a struggle getting recognized as a pastry or a bean dish in a country where Pastéis de Nata and Feijoada reign supreme, but, powered by beans, this treat is strong enough to earn your love!! Find them in any pastelaria or make your own today!
This recipe is probably 100 years old. I named it after my grandmother, who I called "Honey". This was her mother's recipe. Her mother came to this country from the Azores in 1904, as a widow with 5 children. She brought the oldest, a son, and the youngest, my grandmother with her. As she earned money cooking on Ranches in the San Francisco Bay Area, she was able to bring her other three children to the United States.
I never knew they had "Pink Beans" as this recipe calls for. I was sure the local market wouldn't have them, but there they were. My husband loves these beans and he says he has never tasted anything like them. I serve with some crusty garlic bread. Always delicious.