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Su-Yuk is a boiled pork belly seasoned with soybean paste, garlics, green onions, peppercorns, and onions. Su-Yuck is a special dish for me since it is one of my mother's "signature recipes."
This illustration is created for Rebecca Bradley's Illustrating the Edible course at Maryland Institute College of Art.
Feijoada is one of the most popular dishes in Brazil. It is made with black beans and some smoked meat and it's served with rice, farofa, collard and sliced orange. We usually eat it on fridays or on weekends. Feijoada Dumpling is a different way of preparing it. A creative version of one of the most famous Brazilian dishes. It is delicious and goes great with a really cold beer.
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
Beans are the main subsistence base in Salvadoran families. Each member adds the ingredients to their taste, and just like that the bean soup magic is created. This piece is a compilation of ingredients and combinations that Salvadoran people make in the White Beans soup (Great Northern Beans) and in the Red Beans soup.
The hand draw digital style is presented in typography and illustration as a reflection of the combination of flavors that each person can create. The background of the piece refers to the typical tablecloth occupied in El Salvador.
Beans Around The World: Italian? Or American?
Nonno (Grandpa) was Italian and he made these beans for my dad, who rarely left his farm (Va Via Farm) in Michigan. So I thought I'd have a little fun with the idea of whether this farm scene could be re-imagined as an Italian scene. Actually, though, dad didn't really have a silo. If he did, he certainly would not have let the roof rust!
The other question of the day is whether Nonno's Bean Blend is wine or hot sauce? You'll only know by trying some, since "No-one says 'no' to Nonno"!
Photo credit goes to Sandra Salamony, who took the photograph from which Nonno's close-up is based. Thanks, Sandra!
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.