Welcome to Lorin Cooks Legumes, where I’ll be sharing the recipes I create as I explore Wikipedia’s Lists of Foods.
Jordanian Ful Medames
In Jodan, ful is prepared just like hummus, mashed with garlic, lemon, and tahini.
Aleppo Style Ful Medames
Aleppo style ful medames is a popular breakfast in Syria, consisting of fava beans swimming in a yogurt-tahini sauce.
Ful Medames, Egyptian Style
Ful Medames is often considered the National dish of Egypt. Stewed fava beans, seasoned with cumin, garlic, onion, and tomatoes, and topped with parsley, fresh onion, and lemon juice is a very common breakfast dish, but also served any time of day.
Frijoles Charros
Frijoles charros, or “cowboy beans”, is a traditional Mexican soup featuring pinto beans and bacon.
Fazulovika
Fazulovika is a thick Slovak soup, made with smoked meat and beans, flavored with paprika and marjoram, and usually thickened with a roux, or mixture of cream and flour.
Further exploration of Plantain Dumplings, aka Asopao de Gandules, version 2.
I’m considering this a failed recipe, shared to document my journey, not because I think you should try it. I set out to look at plantain dumpling recipes, but there’s several different types of plantain dumplings and I didn’t focus in on a specific one, so my recipe wound up kind of tough and chewy.…
Asopao de Gandules
Asopao de gandules is a Puerto RIcan/ Caribbean soup made with rice and pigeon peas, and served with plantain dumplings.
Asopao de Mariscos
Asopao de Mariscos is a seafood and rice stew popular in Puerto Rico and across the Caribbean. I made several errors in my cooking process, but even so the dish was tasty, and I’ve tweaked my recipe so hopefully you won’t make the same mistakes!
Puerto Rican Asopao de Pollo
Asopao de Pollo is a chicken and rice soup from Puerto Rico. It’s full of tasty vegetables and Caribbean flavors, good for warming up on a cold day, but just as tasty any other time.
Arroz a la Valenciana
Arroz a la Valenciana is a rice dish, variations of which are found throughout the world in many former Spanish colonies. My version takes elements from Nicaraguan and Salvadorian recipes and combines them to make a tasty dish full of rice, chicken, vegetables, and hot dogs.
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