Beans and greens, two foods we should all work into our diets more often, come together in this Peruvian garbanzo Swiss chard stew from Provecho Peru. Everything except the chard comes directly from your pantry, especially if you start with canned garbanzo beans (chick peas). Gretchen uses dry beans, and peels them first. (Her post gives instructions for doing that.) For me, canned beans will have to do. Use your favorite turkey sausage in this recipe.
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On her blog about Peruvian cooking and culture, Gretchen of Provecho Peru tells us that her husband eats sopa serrana for breakfast every day, and that occasionally she does, too. Looking at the list of ingredients -- flank steak, squash, fava beans, wheatberries -- I can see why. What a hearty bowl of goodness! Yerba buena might be hard to find in your local market, but I think you can substitute fresh mint leaves.
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Gina, of Skinnytaste, grew up with Latin flavors in her family kitchen, and what she loves about Caribbean cooking is that it's similar to Latin cuisine, only hotter. (I can get behind that, too.) This Jamaican brown stew chicken in a coconut milk base, served over hot rice, sounds like a perfect party dish you can make ahead. Cut back on the amount of Scotch bonnet pepper if you don't love really spicy food. Add an avocado and tomato salad, and you have a truly festive meal.
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