I grew up in a bean-simple household. There were Pinto Beans, Green Beans, Lima Beans, and … that was it. Mom was a bit of an experimental cooker, and we were exposed to a lot of interesting food combinations, but not a lot of different types of beans. Might have had something to do with her raising several “only children” and all of us with … varied food interests.

When I moved to Florida, I resisted trying two new things until I was in a comfortable place to try them: Sushi and non-pinto/green/lima beans. Sushi I tried from a Kosher caterer, black beans at a good local Spanish/Mexican restaurant, garbanzos at home and as hummus. A couple of Italian soups with navy/white beans, too. Yum. Continue Reading »

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