The Aftermath of Tragedy, not just once but twice.
As we start to see enormous changes in our weather more disasters are bound to happen.
In the past few weeks we have seen mother nature roar her ugly head and destroy city after city. Millions are displaced and left without homes that were in the path of Harvey And Irma. In the midst of the hurricanes comes the earthquake and tropical storm to hit Mexico.
The damages are in the billions.
Recovery starts here.
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#5 The Black Calypso bean, also called yin yang for its distinctive and stunning white and black markings, is an heirloom variety which originated from the Caribbean.
It has a delightful nutty, slight onion flavor and a texture that is more crumbly than creamy. Simmer them very slowly so they do not break.
They are one of the best beans for baking and soups.
Calypso Beans, Tomato and Poblano Stew courtesy of Tyler Florence
Calypso Beans Pork and Pablano stew
Ingredients
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 bay leaf
1 ham hock
1 pound dried calypso beans, soaked overnight and drained
1 tablespoon ground cumin
3 canned chipotle peppers in adobe sauce
4 poblano chiles, roasted, seeded and chopped
4 tomatoes, seeded and chopped
1 bunch fresh cilantro leaves
Kosher salt and freshly ground black pepper
Lime wedges, for garnish
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Directions
In a large pot over medium-high heat olive oil. When the oil is hot add the onion, garlic, bay leaf, and ham hock; cook for 5 minutes
Add the beans and stir in the cumin, chipotles, chiles, tomatoes, and cilantro; season with salt and pepper.
Pour in enough water to cover the beans by 1-inch and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour
Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot
#5 The Black Calypso bean, also called yin yang for its distinctive and stunning white and black markings, is an heirloom variety which originated from the Caribbean.
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