We finished 2013 with Oxtail and Beans (see recipe bellow) — delicious Romano beans we grew this year . We ate them from August to November and dried and stored about 14 pounds! It was an amazing gardening experience for our family. I cooked and shared a lot of beans on events, cooking classes, at church with friends and family. Not sure if people will still accept invitations to eat at my house for a while. Maybe they do not have the heart to tell me that they are hoping I would take on a different challenge. But the truth is that I am very happy to share food that I know is wholesome and it can taste amazing.

So in the New Year, I will continue cooking legumes and sharing with you what I am learning along the way. I did not even blogged about all the beans I cooked the past year, but I will keep adding recipes to the list.

Oxtail and Beans (Rabada e Feijão)
Oxtail, about 6 pieces
juice of 1 lemon
1 tablespoon of Annatto powder (Urucum as I know growing up in Brazil)
1 medium onion, chopped
3 garlic cloves, minced
2 bay leaves
2 cups of cooked beans (I used Romano cooked 20 minutes on pressure cooker)
salt and black pepper to taste