Food for Thought
Life with Beans by Paulette Freeman
From a Caribbean background, as a child I remember having beans in most of our meals, oxtail with butter beans, cow foot with butter beans, pigtails dish with red beans called stew peas. Saturday soups were tripe or chicken with split peas or my favourite, gungo peas. Sunday’s rice and peas with red beans, gungo or blackeye peas with that beloved brown stewed chicken. So I ask myself, why so many beans? Did they know the benefits? Let’s take a quick look.
Let’s praise our ancestors; without the aid of the internet, they relied on knowledge from Abba Father. Inspiring them to brown (chef’s term, searing) their meat so it is rich and delicious, adding beans to keep the family healthy. Now renowned chefs are cooking their food by design. Let us embrace our inheritance of food the best gift our ancestors left us.
Our God is amazing! There are more health benefits as we embrace life with beans.