Many years ago, my then-vegetarian sister had a boyfriend whose mother served her “bean loaf” when she went to their home. Its dreadful, unappetizing name was nothing like its flavor, so my sister and I renamed it “chickpea pie.” The chickpea pie recipe stuck around for much longer than the vegetarianism (and the boyfriend). I wish I could find that recipe again. Chickpeas, like peanuts, are yet another type of bean. Continue reading
In honor of the upcoming marriage of HLJ to ESS:
Here’s a magnificent recipe, inspired by the fact that this year is the #Year of the #Pulse! You know how much I love beans and the flavors developed by slow cooking! Try putting it up right now, and you’ll have a very special, delicious and nutritious meal for dinner tonight. Of course, if you’re me, you might decide to make it tonight instead of in the morning, so it will be ready just in time for breakfast tomorrow.
Whenever food cooks in our slow cooker through the night, it gives me delicious dreams. Sometimes it even wakes me up, a few times for a few moments, to savor the smells. Then, when morning comes, I can barely get myself up and dressed fast enough in my hurry to get downstairs to eat my yummy breakfast from the crockpot! I’m not kidding — consider yourself forewarned.