My Legume Love Affair Round-Up

My dear dear friend of many years, Allison Lew, was among seven chefs to be inducted into Share Our Strength’s Operation Frontline Hall of Fame this year. Volunteers are inducted to the Hall of Fame for outstanding dedication to teaching low-income families how to prepare healthy, tasty meals on a limited budget. Allison volunteers at the Oregon Food Bank’s Nutrition Education program which uses the Share Our Strength Operation Frontline Curriculum. Share Our Strength is a national hunger-relief organization working to make sure that no child in America grows up hungry. You can go here to find out how you can get involved. For My Legume Love Affair event, Allison shares one of her favorite bean recipes at the end of this post.
Black Bean, Tomatillo and Green Olive Salsa

The only saving grace was a ravishingly salty and sassy jolt of fresh salsa, so good that I scarfed it down before I could artistically arrange it in a bowl. So very good, in fact, that I made it a second time, and, again, scarfed it down before I could get it into that bloody bowl. It is said by fairies, elves and other supernatural types that the third time is the charm.
New York

A special thanks to Susan, the creator of this fabulous event!
Lentil Beans with Spanish Chorizo Sausage

A family Spanish recipe.
A hearty stew flavored with fresh vegetables, Spanish Chorizo and
Pimenton (Spanish Paprika).
Diana Bauman
Des Moines, Iowa
Judias Blancas Con Espinaca (Spinach and Beans)

I love legumes. Packed with protein, nutrients and best of all, my
kids will eat them!! Now that local Spring veggies are in season,
this is a great dish to use up that Spinach.
Diana Bauman
Des Moines, Iowa
Kairi Ki Dal/ Raw Mango Dal

I like to dedicate this recipe to all the buddy bloggers who visit, appreciate and encourage me.
Lubna Karim
Bangalore, Karnatka, India
Mutter Paneer Masala / Green Peas with Indian Cottage Cheese

When the soft and gorgeous green peas combines with a golded fried, pleasant-tasting paneer with some aromatic and flavourful Indian spices the outcome is simply luscious and palatable.
Lubna Karim
Bangalore, Karnatka, India
Rajma N Tomato Rice

Red kidney beans (Rajma) are grown in many places around the world and can be found in the cuisines of Spain and Latin America. These kidney beans are large and deep maroon in colour.
Paris, France
Lobia Mushroom Curry

Lobia is an Indian curry made with black eyed beans. Made with freshly roasted and ground aromatic spices along with other ready made spices this dish has a wonderful flavour. The aroma infused by freshly ground spices along with the creamy texture imparted by ground coconut, this dish goes well with Indian breads like Chapati/Roti/Naan.
Pooja S
Loves Park, Illinois, USA
Chole Paneer Masala

Chole (Chickpeas/Garbanzo Beans) masala originated in North India and is popular all over the country especially by the name Chole Bature. Chole/Channa is served with Batura which is an Indian bread deep fried in oil. This is a popular breakfast dish served with curd and pickles. It is also a snack food sold by street vendors. The method of preparation varies in different parts of the country due to the choice of spices and other ingredients. Paneer, a protein rich food is made by curdling boiled milk with lime juice or vinegar. This is later strained and squeezed and kept with weights on top for some time before cutting into pieces.The addition of paneer to Chole gives an added taste to the entire dish.
Pooja S
Loves Park, Illinois, USA
Kara Vadai

A deep fried fritter made with chickpea flour and split moong dal.
Perfect snack with tea.
Divya Vikram
Los Angeles
15 Bean Sloppy Joe’s

A new take on a classic favorite… this recipe adds 15 Bean soup to a traditional Sloppy Joe recipe. The results are something the entire family will LOVE!
Matt Huntley
Indianapolis, Indiana
Channa Masala

A rich Indian curry that is made with Chick peas as the main ingredients. It is an excellent side dish for Indian breads like pooris, Naans and Chappathis.
Illinois, USA
Sausages with Lentils

This is a simple & fast “surely-you-have-everything-on-hand” kind of meal.
Oh, and its delicious too.
Milwaukie, Oregon
Red Lentil and Preserved Lemon Soup

The soup was hearty, spicy and delicious. E was very impressed and we both had a second helping because it tasted so good.
Melbourne, Australia
Black-eyed Pea and Bottle Gourd Kurma

This black eyed peas and bottle gourd kurma is a delicious gravy and goes well with bread or rice with its coconut and fennel seed aroma.
AbuDhabi (U.A.E.)
Healthy Sprouted Bhel

A Spicy Indian quick snack for entertaining!
Red Chori (Red Small Beans) Salad

Red Small Beans, (Red chori) also known as adzuki beans, are small, oval, dark-reddish brown beans. They have a strong, unsually sweet flavor and creamy texture.
Plantain & Blackbeans Veggie Patty

Believe it or not, plantain is one of the healthiest foods in the world in terms of its nutritional value. The nutritional value of plantain is even greater than that of its closest relation banana. When cooked, the fruit is extremely low in fat, high in fibre and starch. It is very low in cholesterol and salt too.
Rajma (Kidney Bean) Salad

Kidney beans are an excellent source of molybdenum!

Sprout Curry with Goda Masala

Goda masala is a fragrant spice mix from Maharashtra. It keeps for a couple of years in the freezer and I use it just for this recipe with any kind of soaked and cooked beans or sprouted lentils.
Bee and Jai
North Western U.S.
Black-eyed Peas with Fenugreek and Tomatoes

Earthy black-eyed peas are an ideal solution for a quick, but comforting and nourishing meal.
London, Ontario, Canada
purè di fave e bietola / fava bean and chard purée

This dish was created with the help of Ms Serendipity, that nice companion of many adventures in the kitchen (and elsewhere). It all started at the farmers’ market…
Northern California
Channa Ham

I was hungry and had some chickpeas I had soaked overnight and wanted something easy but tasty for my meal. So I cooked the peas along with a piece of ham hock and then sauteed it with onions, cilantro, green onions and a pinch of ground cumin.
Fresh Green Hummus

While looking on at clearance fruit and vegetable racks at Pete’s the other day, I came across a huge bag of fresh Garbanzo beans…
Coco Cooks

Chinese Black Bean Soup

Black bean soup is one of my favourite Chinese soups. Black beans (also known as black turtle beans due to their shiny, dark, shell-like appearance) are super nourishing, they have a deep “meaty” taste akin to mushrooms, and are packed with antioxidants.
Moong Dhal Payasam

Moong dhal payasam is another authentic south-Indian dessert prepared during the festival time. It is fairly easy and doesn’t involve many ingredients.
California, USA
Chilli Soy Chunks

These Soy Chunks are a made from textured soy flour in the form of chunks or granules, giving them a meaty texture. I have cooked them with an Asian twist, with the flavors of Sesame, Red Dry Chilli & Soy Sauce all combined in the spicy sauce which makes the chunks absorb in all the wonderful flavors & the zing. Enjoy this deliciously healthy dish with white or brown rice.
Texas, USA
Black-eyed Pea Rice

Not a traditional one, but an effort to create a healthy and quick rice variety!
Three Color Bean Salad

Cooked red beans, steamed green beans, fresh mango squares,
extra light olive oil, balsamic vinegar, salt, crushed red pepper to taste.
Caution, the vinegar has to be kept light so as not to mask the sublte flavor of the beans and mango!

Mostly LA County
Palos Verdes Daily Photo
Palos Verdes, California

Sweet Chile of Mine

My dish was a Mexican Chile, inspired by Chile had during a recent visit to a restaurant in Seattle, that I had to recreate for my family.
Bird’s Eye View
Gurgaon, India
Alubias Pintas con Arroz y Pimientos del Padrón

A classic pink/purple Beans stew with a twist to a modern and transformed dishes. Same ingredients and same recipe with three different results on the plate!
Barcelona, Spain
Chana Masala

Onion, garlic, jalapeno and cumin seeds. How can this not taste good?
The tomatoes make this dish very colourful.
Hamilton, Ontario, Canada
Green Curry Soup with Tofu, Chicken, and Green Peas

A vegetarian version made with vegetable stock, omitting the chicken, and substituting light soy sauce for fish sauce is also very tasty.

Lori Lynn

San Pedro, California
And the winner is…

…Divya Vikram of Dil Se!

As part of My Legume Love Affair’s Round Up, Susan offers one of the lucky participants (chosen at random) a prize. This month’s prize is A World of Dumplings by Brian Yarvin. Please email me at tastewiththeeyes AT cox DOT net to receive your prize! YAY Divya! Congratulations!
From Chef Allison Lew
Vancouver, Washington

Hi Lori Lynn!
This is one of my favorite bean recipes. I teach cooking-based nutrition classes to low income groups as a chef volunteer through Oregon Food Bank. This recipe is part of the “eating right” curriculum from Share Our Strength’s Operation Frontline program. This recipe is endlessly adaptable to ingredients you have on hand, and with a little cheese grated on top, this dish provides nutrition from 4 of the 5 food groups for less than $1.40 per serving. Enjoy!



  • 1 (13 ounce) package whole wheat pasta
  • 1 medium carrot
  • 1 large clove garlic
  • 2 medium onions
  • 2 pounds (1 large bunch) collard greens
  • 2 Tablespoons canola oil
  • ½ cup water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 (15 ounce) cans lima beans


1. Cook pasta according to package directions, drain and set aside.
2. While pasta is cooking peel, rinse, and dice carrot, and onions. Peel and mince garlic.
3. Rinse collard greens — more than once if necessary to remove all grit, remove tough stems and chop coarsely.
4. Heat canola oil in a large sauté pan over medium-low heat and sauté garlic, carrot, onion and greens until onions are soft.
5. Add ½ cup water and spices and cook until greens are tender.
6. Drain and rinse beans in a colander. Add beans to the greens. If needed, add a little more water to make a sauce.
7. Toss greens and beans with cooked pasta and cook for 5 more minutes or until pasta is heated through.

Serves 12, 1 cup per serving

Thank you to Allison and Susan, The Well–Seasoned Cook, and all the contributors to My Legume Love Affair! It has been my absolute pleasure to be your hostess for the month of May. I now pass the baton to Apu of Annarasa blog for the 12th Helping…