MY LEGUME LOVE AFFAIR - PAST, PRESENT, FUTURE

It's been eighteen months since My Legume Love Affair first debuted as a one-off event. As ancient, enduring, versatile, economical, and healthy as legumes are, I was not expecting such a thunderous turnout of amazing recipes hailing from all over the globe - twenty, maybe fifty, but surely not 116! You have all overwhelmed, delighted and humbled me with your creativity, generosity and community spirit. Given the breadth and variety of your contributions, and my own desire to encourage a gathering place where legumes, as a valuable food source, can be celebrated for the hidden gems that they are, I reintroduced MLLA as an ongoing monthly event in August 2008. Nearly one year later, the round-ups are still going strong with hosts signed up through July 2010, as well as others who I have yet to reserve months for.

Today marks the official start of MLLA's second year with its auspicious 13th month. I am very pleased to announce that in addition to the prize I customarily purchase and ship worldwide, Hurst Bean is generously donating a six-bag assortment case of their dried beans whenever the randomly drawn winner is a U.S. resident. (Certain restrictions prohibit international shipping.) The winner can select from a variety of bean products that are suitable for all palates and dietary considerations. Hurst Bean Blog will also be a regular recipe contributor to MLLA.

This post will serve as an easy, one-stop destination for all MLLA-related information. It is a work in progress, to be updated as necessary. At the moment, it will house the host line-up as well as the round-up archives. I hope you will find these changes to MLLA to be as enriching as the beautiful recipes you set before us all. I thank each of you very much for your bounty - past, present and future.

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THE HOST LINEUP


Please email me directly at thewellseasonedcook AT yahoo DOT com if you are interested in hosting. It is the best way to reach me to avoid your request being overlooked among the many comments I receive. Thank you.

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ROUND-UP ARCHIVES

* MY LEGUME LOVE AFFAIR - 1
* MY LEGUME LOVE AFFAIR - 2
* MY LEGUME LOVE AFFAIR - 3
* MY LEGUME LOVE AFFAIR - 4
* MY LEGUME LOVE AFFAIR - 5
* MY LEGUME LOVE AFFAIR - 6
* MY LEGUME LOVE AFFAIR - 7 (PART 1)
* MY LEGUME LOVE AFFAIR - 7 (PART 2)
* MY LEGUME LOVE AFFAIR - 8
* MY LEGUME LOVE AFFAIR - 9
* MY LEGUME LOVE AFFAIR - 10
* MY LEGUME LOVE AFFAIR - 11

Pinto Beans Flameado - My Legume Love Affair - Twelfth Helping

When one is too wired yet tired for words, it helps to let
your photos do the talking for you. I hope you will agree.

Pinto Bean Flameado – My own recipe
The traditional recipe is known as Queso Flameado (Flaming Cheese) and is doused with brandy and torched before serving. If your smoke detector is as sensitive as mine is, you may want to pass on the fire business. The alarm forgave me for charring the chiles (see below), but I always risk the howl from Hell when things get a little too hot in my kitchen.

Ingredients

1 cup assorted chile peppers, charred, skinned and diced* (I used poblano, jalapeños, and Hatch, in addition to sweet red and yellow bell peppers.)
2 generous cups cooked pinto beans
1/3 cup sliced ripe black olives (not the cured, salted Mediterranean type)
1 tablespoon dried epazote (or Mexican or Italian oregano)
1 teaspoon salt
1/3 teaspoon black pepper
3 cups assorted shredded soft Mexican or Mexican-style cheeses (I used Cheddar, Monterey Jack, Queso Quesadilla and Asadero.)

A few fresh cilantro leaves
6 warmed tortillas (white, wheat or corn)

Method

Using long-handled metal tongs, hold each pepper on an open flame, turning frequently, until all surfaces of its skin are blistered and charred. Place the charred peppers immediately in a brown paper bag, folding over the bag to seal. Set aside for 15 minutes. Preheat oven to 350 degrees F.

Meantime, combine beans, olives, epazote, salt and pepper in a medium-sized microwave-safe bowl. Remove peppers from paper bag to a cutting board. Peel off and discard their skins, then cut off and discard the stems before scrapping out the seeds and softened membranes. If you like extra heat, retain the jalapeño seeds; otherwise, discard all seeds with the membranes. Dice peppers and add to the bean mixture. Adjust salt if necessary. Microwave mixture to heat through (1 minute), then divide into one or more oven-proof casserole dishes (depending on how you will serve it). Bake for 15 minutes or until cheese is melted and bubbling. Carefully remove hot dish/es from oven. Scatter with cilantro leaves. Serve immediately with warmed tortillas. Serves 3-4 as a starter or 2 as a light, but hearty meal. --

This recipe is for Apu of Annarasa, hosting MLLA 12 for June. Apu has a charming round-up coming very soon. Please have a look at all the lovely legume recipes she's been collecting this past month from around the world. Apu will also be announcing the winner of a stylish set of kitchen textiles guaranteed to complement any decor as well as earn its keep.

I'll be returning tomorrow with another MLLA-related post. See you then!

CONGRATULATIONS TO.....

Rosa of Rosa's Yummy Yums, and Val of More than Burnt Toast, winners of the complimentary copies of the bestselling "Notes on Cooking: A Short Guide to an Essential Craft" by Lauren Braun Costello and Russell Reich. Ladies, please contact me via email (see sidebar) with your mailing details.

Thank you, all, for your participation. I'll be back very soon with a MLLA recipe, as well as an announcement for a new, additional and ongoing monthly giveaway to celebrate MLLA's first year anniversary.

Hope you've enjoyed a wonderful weekend!