The round-up here.
Today, January 6, is National Bean Day. I have this on good authority, although based on my research thus far, no one can quite explain how this decidedly un-Hallmark holiday came to be. No matter. I’ve had beans on the brain for quite some time now. After the bacchanalian food feasts of December, a return, however briefly, to a healthier and more economical repast seems an appropriate way to fulfill an unspoken New Year’s resolution without the trauma and guilt of falling off a full-fledged commitment.
Legumes are consumed and revered in every culture that has the arable land to cultivate them on. Chock full of protein, fiber, vitamins and minerals, they are one of the natural wonders of the plant kingdom and a staple where meat, fish or dairy are scarce. They are also the banner diet of many a staunch vegetarian and vegan, offering myriad options in flavor, shape, color and texture, fending off the notion that alternative lifestyles need be boring. While many are familiar with the virtues of chickpeas, lentils, kidney beans, black-eyed peas and limas, there are countless other varieties just ripe for the picking, many relatively easy to find on your grocer’s shelves, and all lending themselves to a wide range of dishes, savory to sweet, covering any meal or course.
Here are the guidelines for your participation:
Prepare a legume recipe and post about it between now and February 9, including in your post a link to this event announcement. Upon posting, please send the following to thewellseasonedcook AT yahoo DOT com:
- Your name
- The name of your blog and its URL
- The URL to your post
- Your location
- A photo – optional (I will resize them with non-distorting dimensions. No worries.)
- Non bloggers: You are welcome to submit a recipe. Please send your name, location, recipe and an optional photo. I will include you in the round-up.
- PLEASE NOTE: Meat, fish and diary ARE all permissible as long as your chosen legume is the predominant ingredient in your dish. Any course is welcome (salads, starters, sandwiches, soups, entrées, AND desserts), prepared any way you like.
- While I can run a page translation program covering some languages for submissions by non-English participants, please at minimum offer an introduction to your recipe in English so that I can showcase it to the best advantage to the widest readership.
Any questions, please contact me at the address above. So spill ‘em…the beans, that is! I look forward to your recipes. You can expect the round-up to be posted during the week of February 10. Latecomers will be accepted if time and workflow allow. Use of the logo is entirely optional. Many thanks for joining in!
UPDATED January 28: Please note that this event is not a contest, but a gathering of many wonderful recipes from around the world. I would find it impossible to choose any one, or three, or ten recipes as the best when they are all genuinely first rate to me.