Not My Day...

Today is not my day. I woke up feeling a little under the weather. I forgot to defrost meat last night for lunch today, so the chicken thighs are still a bit duro. I took all of my clothes to a friends' house to wash (be thankful when you have a washer & dryer inside your home!) and forgot to wash something important. I am *trying* to make another batch of bread for World Bread Day 07 and the yeast is simply not cooperating. Today is not my day.

But, being that it is Monday, it is the day for Shambar de los Lunes. In the Andes mountains, the cold reaches your bones and most leave their house before dawn to work in the fields and return after dark. On Sunday's, life slows just enough to begin the tedious work of preparing Shambar for Monday. Breakfast is a very important part of Andean life and many people eat a hearty bowl of soup to warm them and fill them before setting out on an arduous day. So, after Sunday's preparation, Shambar is a welcome treat for Monday and a great way to begin the week.

I try to be open to eating many news things but I do have two rules about breakfast: (1) no fish and (2) no soup. After 5 years here, I would say I might even be flexible on these rules but they sure have gotten me out a a few close calls! So, Shambar is not served for breakfast in my home! But it is a welcome meal for a cold afternoon!

Shambar / Andean Bean Stew

2 pounds of chicken pieces (preferably thighs & legs)
1 cup of wheat berries, soaked overnight then drained
1/2 cup of garbanzo beans, soaked overnight then drained
1/2 cup of canary beans, soaked overnight then drained
1/2 cup of pigeon peas, soaked overnight then drained
1 cup of split peas
1/2 cup of dried fava beans, soaked overnight then drained & peeled
1 tablespoon of salt
1/2 tsp of pepper
1 tablespoon of cumin powder
1/4 pound of bacon, diced
1 red onion, diced
4 cloves of garlic, minced
1 tablespoon of aji mirasol paste
Fresh cilantro, minced

In a large pot, boil chicken with enough water to cover the meat for 30 minutes. In another large pot, cook wheat berries, garbanzo beans, canary beans, pigeon peas and split peas for 25 minutes. Add fava beans and cook for 20 more minutes. Remove the chicken and cut into cubes. Add the meat to the bean mixture along with salt, pepper and cumin powder. In a pan, fry the bacon until cooked but not crisp; add onion and sauté until transparent. Add garlic and aji mirasol paste, then cook for 10 more minutes. Add the onion mixture to the beans. Cook entire mixture for 15 minutes. Salt to taste. Sprinkle with fresh cilantro when served. Serves 8.

Adapted from La Cocina Norteña.