A bit of a burger, a half slice of bacon on a fresh-yesterday sesame bun, and a bowl of Peruano beans and bulgur. The bean soup has Texas sweet onions, marinated tomato bits, some fresh tomatoes, some Italian seasoning, and a smidge of poultry seasoning.
The soup has a quart of extra thick, gelled chicken bone broth for extra nutrition, as well as an incredible flavor boost.
Very satisfying!
Adventures of Dorrie Anne 
Judie, how do peruano beans compare to cannelini in texture and taste?
LikeLiked by 1 person
I have and use both, but not sure I could tell the difference if asked to state. The color of each is a bit different before cooking, but they are pretty identical afterwards. I guess the only thing I could say is that Peruano beans seem more “mellow”.
Just for you – I will open my five-pound bag of cannelini and try them next. Bean Boy will be thrilled to have more beans so soon. ;->
LikeLike
Bean test! Thanks…
LikeLike
Won’t be for a couple of days, though. We’re still working our way through the Peruanos. If I don’t blog it, I’ll send you a personal email.
LikeLike
I love these big beans. We eat them a lot in Greece. Right now I don’t feel like eating, I’m sick in my stomach. Virtual hugs, Mitza
LikeLiked by 1 person
Hope you are over this problem real soon, Mitza! No fun being sick!!! 😦
LikeLiked by 1 person
Thanks a lot for your good wishes. My old great-aunt always said: even the best sickness isn’t worth anything. hehe
LikeLiked by 1 person
Oh, Judie, it’s almost painful to see that picture and realize I am all the way across the country from that yummy, innovative food!
LikeLiked by 1 person
You can do it, Sharon! Just get out your Crock-Pot !!! And an onion!!
LikeLike
First I need to make some bone broth. I have a chicken in the freezer, so maybe I can make something at least similar!
LikeLiked by 1 person
Clearly not necessary to wait until you have bone broth. Just use water, and then next time you can compare how much more wonderful it is with bone broth. I keep several quarts going all the time. I roast a big chicken in the Nesco roaster about once a week. This provides a ton of meat and a couple of quarts of broth. You can use the meat so many different ways with no prep work after the initial baking. I just heat up the Nesco roaster to as high as it will go to pre-heat, plop in the chicken, set the timer for about 15 minutes to give it a good head start, and then turn the heat down to 200 to 225 and let it roast until it is 180 degrees. Sometimes I don’t even use it for the evening meal; it’s just to have on hand. I put the Nesco roaster in the utility room, so the heat stays out of my kitchen. When we are traveling, I use it outside of the rig! ;->
LikeLike
I’ll try it. If it only LOOKS as good as yours, it will be superb! 🙂
LikeLiked by 1 person
Be ye not afraid – go forth and bean! ;->
LikeLike
LOL! I ain’t skeered!
LikeLiked by 1 person
Go get ’em, then! Mikkey will love the smell while it is cooking!
LikeLike
Ich liebe dicke Bohnen
LikeLiked by 1 person
Wir auch !
LikeLiked by 1 person