055 18th Century Legumes - Creating the American Bean

What a disappointment, beans. <br /><br />The green bean - the French bean - how this quintessential American food got that name, I'll explain - is the only fancy tasty bean. The rest, and sad stand-ins for when there's no meat.<br /><br />And since the British diner - at home or in the colonies - doesn't use garlic, except as a cough remedy, it's unlikely they could even enjoy beans. <br />Except down south, where spiced and smoked pork, the cayan pepper, and rice are all conspiring to bring the black-eyed pea to a good place.<br /><br />But alas - overall, the 18th century bean is a bummer. No garbanzos, no lentils - but surprise! Soy Beans!<br /><br />Music Credit: Fingerlympics by Doctor Turtle<br />Show Notes: <a href="https://thehistoryofamericanfood.blogspot.com/" rel="noopener">https://thehistoryofamericanfood.blogspot.com/</a><br />Email: <a href="mailto:TheHistoryofAmericanFood@gmail.com">TheHistoryofAmericanFood@gmail.com</a> <br />Twitter: @THoAFood<br />Instagram: @THoAFood