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I grew up in England and moved to the USA 12 years ago, one of the things I miss the most is this simple British staple of Heinz baked beans on toast. My mum would make it for me with toasted thick white bread, a generous spread of rich butter and smothered in Heinz hot baked beans, them she would grate sharp cheddar cheese on top and a little black pepper. Comfort food at its best. No matter where in the World I travel, it always feels like I’m home when I make this simple warming dish. It should be noted, they don’t sell Heinz brand baked beans in stores in the USA, so my friends know to bring me a can from the UK when they visit!
The Great Northern bean soup was always my father's favorite. I think it reminded him of his midwestern roots. I wanted to share this recipe (modified as a vegetarian version) and honor the farmers and that grow our food and the story of where it comes from. This scene harkens to those sweeping fields of beans grown in the heartland of America.
I love Cuban music, Cuban dancing and all of the Cuban food that I have tried to date. So, I was more than happy when a Latin American restaurant opened in town, where I first ate black bean cakes. In keeping with the Cuban theme, since I have made savory pies with a toasted rice crust that I think is delicious, I decided to serve the corn salsa in a baked rice rowboat. Just don't ask me to dance the salsa...despite lessons taken at the local college, it isn't pretty!
My Dad has been making his delicious chili for as long as I can remember. One of my favorite memories is when he entered a military chili cook-off and won! The recipe changes, depending on what’s around the kitchen, but no beans about it, this chili is a winner.
Beans Around The World.
I first ate cassoulet from a Weight Watchers recipe...then I ate it at a French restaurant nearby. No comparison! This recipe falls somewhere between the two extremes, though hopefully, at the tastier end. However, if I ever discover what makes the authentic restaurant version just a little bit higher up the scale, I promise to update this recipe so we CAN CAN all enjoy it!
As a New Year's tradition for having good luck in the coming new year, my family would enjoy a meal with black-eyed peas, ham and a dark leafy green like Jamaican callaloo leaves. I created this soup recipe when my children were sick over New Years Day, so that they could enjoy our family's tradition while getting lots of nutrients.
Three Sisters Soup starts in the garden. Maize (corn), beans, and squash were planted close together, like sisters, because each one helps the other grow and thrive. After harvesting, the squash is roasted, and then all ingredients cook and simmer on the stove until the flavors develop. It’s hearty, yummy, and a perfect meal for cold winter weather!