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Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. [2]
You’re probably familiar with some members of the legume family, but there’s more to these plants than just peanuts and soybeans. In fact, we didn’t actually know beans about ‘em until we ...
"Preparing plates of tortillas and fried beans to sell to pecan shellers, San Antonio, Texas" by Russell Lee, March 1939. Some ingredients in Tex-Mex cuisine are also common in Mexican cuisine, but others, not often used in Mexico, are often added, such as the use of cumin, introduced by Spanish immigrants to Texas from the Canary Islands, [4] but used in only a few central Mexican recipes.
A selection of various legumes. This is a list of legume dishes.A legume is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed (e.g. beans and lentils, or generally pulse), for livestock forage and silage, and as soil-enhancing green manure
These pods, technically called legumes, are 3 to 7 centimetres (1 to 3 in) long, normally containing one to four seeds. [10] [9] The shell of the peanut fruit consists primarily of a mesocarp with several large veins traversing its length. [11] Peanut seed separated showing the cotyledon, plumule and radicle. Parts of the peanut include:
Garcia-Benson wasn't kidding when she called pinto beans a nutritional powerhouse. "Pinto beans are an economical and shelf-stable food, offering a wide range of health benefits," Garcia-Benson says.
Family Style Food Comfort food to love — this is a creamy pumpkin chili simmered with turkey, spices and cannellini beans that makes a simple soul-warming bowl. Stovetop or pressure cooker recipe.
As a toxin, it can cause poisoning in monogastric animals, such as humans, through the consumption of raw or improperly prepared legumes, e.g., beans. Measured in haemagglutinating units (hau), a raw red kidney bean may contain up to 70,000 hau, but this is reduced to between 200 and 400 hau when properly cooked. [ 5 ]