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Beans Around The World.
This recipe is for cowboys all around the world! Twice I attended a concert by the Mongolian Throat Singers. Each time I was surprised to discover how familiar the songs were. Turns out they were singing about Mongolian cowboys! I guess all cowboys share a certain culture.
My inspiration for this chili came from a recipe for prairie beans that I thought originated from my great-aunt. However, I have since discovered "her" recipe (also known as pioneer beans or cowboy beans) all over the internet...for good reason, because they are very tasty. I hope you will think my chili is tasty, too.
It’s so important it is to know what is in our food and have control over what we put into our bodies. Cooking the whole food way doesn’t have to be time consuming or difficult. I wanted to illustrate how simple it is to cook dried beans from scratch. I created storybook style characters both to engage the viewer but also to reinforce that message of simplicity. Also a fun and healthy way to introduce children to cooking.
Years ago, I had my first taste of slow cooked, French Canadian-style baked beans. It was what I’ll call a time stopping gustatory experience. It was mid February, cold as heck and I was on a journalism school assignment to report on the sights and sounds and all to be savoured at Festival du Voyageur....for those of you not familiar.....this annual festival is unique to my hometown of Winnipeg, Manitoba, Canada. It all happens in our fantastic French Quarter, Saint-Boniface and is the largest winter event of its kind in Western Canada. Voyageurs worked for fur companies transporting goods by boat between trading posts. Voyageur, Métis and First Nations histories are celebrated amid happy fiddles playing, people jigging, hearty laughter, twinkle lights, bonfires, evergreens and delicious, traditional food (split pea soup, sugar pie|tarte a sucre, maple candy hardened in snow, tourtiere|meat pie, and that’s just the start!). Back to the beans. They had been cooked for hours in an old school clay bean pot by a man with a waxed moustache wearing a humongous fur hat. The navy beans were warm, tender and delicately starchy. The hunks of salt pork adding just enough unctuous, meaty flavour. But the crowning achievement of the dish was its beautifully sweet and savoury sauce. Glorious in its simplicity, it stuck fast to every bean creating an amber-hued sheen over every morsel. It’s February next month, right? My tum is rumbling.
Feijoada is the Brazilian national dish, a richer mixture of meats, black beans and lots of flavour. There are as many recipes as cookers, but always with the black beans as the main character... and here is my version: the way I like it on my table on Saturdays! Enjoy this dish, that is the culinary translation of Brazilians rich mixture of cultures, colours and flavours!
Wow What a difference good dried beans make. I was given a wonderful gift pack and have been having fun trying out new recipes with them. I think I made up my own category with this variety of bean as I didn't see it included in list but it should be !
What I love the most about travelling is to try every single dish I find on my way ..
I remember perfectly when I had my first CHANA Masala and how deeply it made me fall in love with Indian cuisine!
In this vegetarian dish is all about Garbanzos beans , Cooked in a spicy curry sauce and usually served with white rice or naan bread. So yummy you would not believe it!
I met and marriage my wife over 7 years ago and life has never been better for both of us. My favorite meal that she learned from her mother is her Beans on Rice recipe. The big secret that makes it taste so good is the coconut milk that she adds right at the end. Yum, so good, I always go back for seconds!
Beans Around The World.
When I was a teenager, my best friend's father flew to Brazil and returned with a Brazilian good luck charm for my charm bracelet. Since that time, I have enjoyed making and eating Brazilian black beans. And I have been fascinated with certain similar shapes that appear in Brazilian imagery, both natural and man-made. I hope you agree!
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 Lewis. 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. Lewis 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.