Oswald Rivera

Author, Warrior, and Teacher

Category: beans and legumes (page 1 of 2)

ORZO WITH BEANS AND SAUSAGE

This is another take on that famous Italian entry known as pasta fazool. In more renowned circle, it’s Pasta e Fagioli, or pasta with beans. In the post of 04/26/20 I gave my version of this classic dish. In my family, we prefer white kidney beans when we’re making this recipe.… Read more...

PUERTO RICAN BLACK BEAN SOUP (Yoga Version)

The recipe is Puerto Rican black bean soup. I call it the ‘yoga version.’ I’m always on the lookout for good bean recipes. Beans are an integral part of Puerto Rican cuisine. But this one has an unusual provenance. My wife, Holly, is a proponent of yoga; and her library includes the  Yoga Natural Foods Cookbook by Richard Hittleman.… Read more...

BLACK-EYED PEAS WITH SAUSAGE

About the only time we have black-eyed peas is on New Year’s Day when we cook them with rice. It’s a dish called Hoppin’ John, and it’s a southern favorite. Other than that, we seldom cook these suckers. Well, I recently found some on hand. … Read more...

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...

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