Here’s a dish that dates from when my father was young and my grandmother used to make it for her kids. They called it “Loubia.” My grandmother used to add Swiss chard to it and quickly realized her kids were just not eating it like that. She then switched to plain navy beans soup, adding small vermicelli at times.
Today, I am so happy to keep making hearty dishes like that because they keep the traditions strong and tummies full.
And like my aunt says, “It gets better as it sits in the fridge!”
