Tag Archives: co-founder

Llapingacho, a traditional Ecuadorian dish

25 May

Inspiring families to cook together was one of the driving forces that prompted our Co-Founder and VP, Felicia Desrosiers when creating our Butter Beans food & garden summer camp. Cooking is a wonderful way to connect to others, have fun, spread creativity and take a step back, slow down and enjoy the simple things in life.

Llapingachos are a typical Ecuadorean stuffed potato patty that can be served for breakfast, lunch or dinner. They are super fun and easy to make, and even better, your kids will enjoy making them too!

Felicia offers us a recipe for these delicious potato patties, which are a staple in her Ecuadorian family. When she makes them, she remembers how her great aunt used to make her llapingachos every time she visited her. Felicia was always impressed that her great aunt had them ready to be put on the stove, and how thoughtful she was to anticipate her visit and cook one of her favorite foods.

Making food that takes time requires a shift in tempo. It inspires turning on some music, and pulling up a chair to share stories about the day or days passed. It is this kind of food prep that makes memories and kitchen tables a magnet for family. All of us have stories like this, whether from personal experience or stories of ancestors yet revealed.

Here is Felicia’s recipe:

Ingredients:

  • 4 lbs of Russet potatoes
  • 2 cups of grated queso fresco
  • Achiote for some color, or paprika
  • Salt to taste
  • 2 tablespoons sunflower oil

Directions:

Steam potatoes until they are soft. Save 1/2 cup of the water from the potatoes. Peel the potatoes (skins come off easily). Mash them, add a few pinches of salt and your saved 1/2 cup of water. The potato water has a lot of starch in it which will make the patties easier to form. Let sit for up to 3 hours covered.

Here comes the fun part, forming the patties! Make golf sized balls with the potato dough, and press into the center to add your cheese, cover the cheese with the potato dough and then smooth out to form a 1/2 inch thick patty. Place your pan over medium heat, and add sunflower oil. Once the oil is hot, add your patties, and flip once golden brown. Best if eaten hot, and served with a refreshing side salad.

bountiful butter beans

21 May

For those of you familiar with our blog, you may know how we got our name. For those of you who are new to our blog (welcome!), we are happy to share our story with you. Our co-founder and CEO, Belinda grew up on a farm in North Carolina. She used to shell butter beans with her grandmother (say that 5 times), and this experience stood out to her as one of her fondest food memories.

Don’t have much time to head to the farm and shell butter beans? Don’t fret, here are some great options that will make it easier for you to include these delightful beans in your diet. BPA free canned butter beans are delicious, all you need to do is drain and rinse them, then you can add them as the protein component to your salad (or other meals), like we did in our photo! Looking for another alternative? Buy them dry and soak them overnight. Simmer them in water on your stove top for about 1 hour to 1.5 hours, and they are all ready to eat. With your canned or home cooked beans, try making a butter bean dip:

Ingredients:

  • 1 can of butter beans (which makes about 2 cups)
  • 2 medium sized garlic cloves
  • 1 tablespoon of olive oil
  • juice of 1/2 a lemon
  • sprinkle of salt and a dash of pepper
Directions:
Rinse your butter beans, and peel garlic cloves. Place beans and garlic into food processor, add the olive oil and lemon juice and process until you have reached a dip like consistency (if too thick add a bit of water). Taste the mixture and adjust seasoning. Scoop into a bowl and finish with a drizzle of olive oil, a sprinkle of salt and a dash of pepper. Enjoy with pita, crudites, tortilla chips, on bread to make a sandwich…the possibilities are endless!

our love affair with beans

2 May

8035456049_0801afba3fHere at Butter Beans, we truly love our beans!

You may have wondered where we came up with the name Butter Beans? Our co-founder and CEO, Belinda grew up in North Carolina on a farm and used to shell butter beans with her grandmother. This experience stood out to her as one of her fondest food memories. Butter beans are extremely nutrient dense and delicious, and were one of Belinda’s favorite foods she enjoyed as a child. Now these beans have come to embody our mission of feeding children nutritious foods at lunch-time, teaching children about nutrition, and the skills to cook up homemade meals for themselves and their families.

Beans are an excellent source of protein, are filled with fiber, vitamin B, folate and minerals like iron, potassium and zinc. Eating beans helps keep your heart, circulation, blood pressure and digestion strong! They make a great addition to most dishes; mixed into rice or quinoa, tossed into salads, blended into dips, sculpted into patties, stewed in soups, and spiced up to make a tasty chili.

Buying them in a can is great for saving time (always rinse the beans in a colander after opening the can to remove some of the sodium, and look for cans that are BPA free), however, buying them dry then soaking and cooking them on your own can save you money and time too (say thank you to your freezer)!  Soaking your beans also allows for easier digestion, and contain a lesser amount of sodium than canned beans.

Here’s how you can make your very own delicious beans at home:

Add 1 cup of dried beans to a bowl (they get bigger when you soak them, so with 1 cup of dried beans you end up with 2.5-3 cups depending on the bean), add water to cover the beans and place on your countertop or in your fridge for at least 8 hours. Rinse your beans off in a colander, and place in a pot. Add water to cover your beans by at least 2-3 inches, bring to a boil, then simmer for 45 minutes- 1 hour (they are pretty low maintenance). Like you would when cooking pasta, taste a few beans to make sure they are cooked to your desired texture.

Use your cooked beans for lunch, dinner or even breakfast (huevos rancheros, yum). With your leftover or extra beans, place them in freezer bags or glass containers and place in your freezer for later use.

Photo courtesy of tonrulkens

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