Oswald Rivera

Author | Warrior | Teacher

Category: beans and legumes (page 1 of 2)

MAPLE BAKED BEANS

Back during the Punic Wars when I was a youngster there use to be a Horn and Hardart Automat on East 42nd Street in New York City. This place was a goof to me and my buddies. You would go in, see all this small glass windows, put some change into a slot and a prepared meal would come out. … Read more...

ARISTA OF PORK AND BEANS

Arista of Pork and Beans is the classic dish of Tuscany. It is made, traditionally, with pork loin. One can also use pork shoulder. My version is made with pork shank. In fact, there’s a theory that arista, in Latin, means upper part, possibly referring to pork shank, or upper part of the pig.… Read more...

FRIJOLES CON TOCINO Y ARROZ (Columbian Rice and Beans)

As you may have noticed in prior posts, in my culture rice and beans reign supreme.  It’s in our DNA. Thus, I am always on the lookout for requisite good recipes.  In Columbia they have their own method of  preparing this consummate dish.… Read more...

SOPA DE HABICHUELAS CON SALCHICHA (BEAN AND SAUSAGE STEW)

Due to the Covid-19 virus we have stocked up on beans. By that, I mean the dried variety. The are cheap, still plentiful and a healthy food source. Thus we’re always on the lookout for a creative way to use legumes (fancy name for beans).… Read more...

PASTA E FAGIOLI

When the stars make you drool, just like pasta fazool, that’s amore.”

Pasta e Fagioli, or pasta and beans, is a popular dish in Italian cuisine. And it’s best know to the rest of us as “Pasta Fazool.” It’s origin is Southern Italy, where it started out as a peasant dish, since it is filling and inexpensive.… Read more...

BIFTEC CON GARBANZOS (Beefsteak with Chickpeas)

Like everyone else, during this time of Covid-19, we have stocked up on beans, both dried and canned. This is inclusive of chickpeas (garbanzos), which is one of the most common staples in Nuyorican cooking.  It amazes me how we never got the idea of mashing the chickpeas and creating something akin to hummus—but that’s another story.… Read more...

HABICHUELAS CON CHORIZO (Beans with Sausage)

Whether you call them, habicheulasfrijoles, or granos,  beans are a popular foodstuff in Puerto Rican cooking. In my parents day, during the dark times of the Great Depression, beans and rice is what staved off hunger on the island.… Read more...

Shrimp with Black Beans

I was recently given a jar of fermented black beans as a gift. The first thing I asked is, How do I use this thing?  Then I discovered it is very common in Chinese cuisine, and it’s an item found  in Asian stores.  I also learned that, in cooking, it should be used rather sparingly.… Read more...

Cooking with Bay Leaves

Some folks I know don’t like to use bay leaves in their cooking. I could never figure that one out. I cook with bay leaves all the time. They add an aromatic flavor to dishes that is hard to replicate. Bay leaves go back a long way.… Read more...

Chick Pea Salad

The endless summer continues, and cool salads are still the preference. Following that vein, chick peas or garbanzos, as we call ’em, is one of my favorite dishes. Traditionally, we serve chick peas as a stewed bean dish over rice.… Read more...

Older posts

© 2020 Oswald Rivera

Theme by Anders NorenUp ↑