Found where?
I found them at our local indie supermarket, Berkeley Bowl West. Their website isn’t very useful about locations, so I don’t know if they’re widely available.
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Impromptu skillet of ‘baked beans’ made on the stovetop with canned cannellini beans, Belazu brand smoked chilli harissa, passata and some onions caramelised in chicken fat.
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I am making Peruvian canary beans for the first time today.
I am cobbling a few recipes together.
My batch tonight will include onion, garlic, tomato, Aji Amarillo, cumin, oregano, cilantro, not sure what else yet.
Recipes I looked at today:
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Wanted to use up the leafy tops from a bunch of beets before they shrivelled up, made a stir fry of the chopped up tops with half a red bell pepper diced, a couple of cans of chickpeas, some tom yum paste from a jar in the fridge and half a can of coconut milk that needed using up.
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This looks good: Chupe de Habas/ Peruvian Fava Bean Chupe / Fava Chowder
Fava and Barley Chupe
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Aji Verde Bean Salad recipe
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I do love a salad that keeps all week! I wonder what besides convenience and appearance, I should consider when choosing beans. I definitely want to use the last of my favas, but am not wanting soup right now. At least not a hot one. 
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Another Peruvian bean salad
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I haven’t tried the make ahead lentils yet, but this idea seems even better!
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Another maple baked beans recipe. I am making a variation of this tonight. I’m omitting the bacon and onion.
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As long as there is mustard, they ought to be excellent. Save some to spoon over toast for high tea!
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A little more googling led me to this.
https://canadianfoodfocus.org/canadian-food-stories/the-history-of-baked-beans-in-canada/
https://macabaneengaspesie.com/en-ca/baked-beans-with-maple-syrup-and-molasses-recipe/
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Just picked up a fresh supply of salt cod and pigeon peas while in ATL, so I’m making a large batch of the previous haul of pigeon peas, seasoned with trini “green seasoning”.
Hopefully I will be inspired to make some salads.
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I like mine blended, too. I eat beans like this 5+ times per week. Lately, I’ve been using great northerns, as I get them for a steal.
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+1 (minus folded…tucked!)
These beans have the dried pepper cook with the beans, no pre soaking in hot water. I will try it today.
I won’t use a whole head of garlic, I’ll add 2 or 3 cloves.
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