Bean Recipes I Made Up

Made this for lunches this week and I’m already thinking about making a second batch. Simple, bright, and it holds up well over a few days in the fridge, which is exactly what I need from a weekday lunch. A Note on Peruano Beans These came from Primary Beans, though I ordered them through Foodocracy,…

Made this for a Venezuelan potluck, and it was a huge hit with everyone there. My only regret is that I didn’t double the batch, because it disappeared fast. Found a version of this recipe online and adapted it to fit the Ayocote Negros & ingredients I had on hand. A Note on Ayocotes I…

I must admit, I bought these because they looked cool – and I’m so glad I discovered them! A Note on Black Garbanzos These are noticeably firmer than regular chickpeas, which makes them hold up beautifully in a marinated, cold prep like this. I’ve still got a good amount of unmarinated black garbanzos left, so…

You’re going to find out real quick that I like to cook to taste. There is usually not any measuring in this kitchen. I use “recipe” loosely – I consider every dish a kitchen experiment. I ran across this recipe online from Foodocracy for Traditional Southern Conch Peas, which inspired this concoction. I made so…