beans – en.Kung-Food

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Here is a Spanish recipe for a broad bean omelette – tortilla de habas. Another really famous and really perfect Spanish recipe is the classic “Spanish omelette” (“Tortilla”), and here we have one with broad beans and without the potatoes. The classic Spanish omelette consists of a thick egg omelette made with potatoes and fried in olive oil and is called “Tortilla de patatas”. Sometimes other ingredients such as onion are added, although purists consider that the result is not authentic. According to legend, the tortilla first originated during the siege of Bilbao when Carlist general Tomás de Zumalacárregui created the “Tortilla de Patatas” as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army. Although it remains unknown whether this is true, it appears that tortilla came to prominence during the early Carlist wars. I personally love making a huge Spanish omelette. That way after I have shared it out with all the family I still have some left over in the fridge to eat later cold in a baguette.
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Our mom is an expert at making Caribbean style stewed red beans and I’m still to find someone who can match the way she balances flavor, tenderness and the perfect consistency to the gravy. Caribbean stewed beans is a recipe which calls for soaking dried beans and slowly cooking then for a relatively long time. Time is something we never seem to have much of lately, so I’ve come up with a recipe which will cut the cooking time tremendously and give you the same sort of feel-good vibe as if you were eating traditional Caribbean stewed beans – stuff your mom or grandma would make for you. If you’re a student, a busy individual or someone who just don’t want to spend hours in the kitchen, you’ll appreciate this Caribbean stewed beans recipe. You can always add some coconut milk instead of the water and if you want to add a bit more body, you can go in with some flour dumplings for a one pot dish.
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Are you looking for balanced meals? This healthy and hearty black bean soup could be just what you need. It can be prepared pretty quickly thanks to canned beans and it tastes remarkably fresh with the addition of some carrots, celery, garlic and loads of cumin. Aromatics make all the difference! What’s quite clear after trying this recipe is that a soup doesn’t need a long list of spices for a complex final flavor.  I love topping this soup with a spoonful of Greek yogurt, a few slices of avocado, and fresh cilantro. Keep your black bean soup vegetarian or even vegan by omitting the yogurt and obviously the bacon, or make it heartier for meat-lovers (like me) by adding some sautéed chorizo sausage to the mix: it will get a lovely extra kick.
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