Beans
A winter dish with roots in rural life.
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Cabeceiras chose beans for the Minho Gastronomic Reference. The description connects kale and yellow beans, also called miller, to the fireplace kitchen. At the fullest meals, the cooking water of pork and sausages enriched the dish. The Museum also retains a family version collected in February 2010: Maria da Conceição Gonçalves Mouta, a native of Cavez and resident in Pedraça, had learned the dish from her grandmother. In this preparation, the cabbages and potatoes used the cooking water of beans and meat; the olive oil was added to the table.
Source and context
Gastronomic Reference of Minho — Cabeceiras, pp. 214–215
Accessed:
Basto Land Museum — food collections, 2010 and 2011
Accessed:
Editorial summary; the date of consultation is not the date of the facts.

