Hosting the 53rd edition of MLLA, created and organized by Susan of The Well-Seasoned Cook was, as in previous occasions, a great pleasure. Throughout the past month, I have received contributions from around the world, delicious variations on the theme of legumes.

Hosting an event means having the pleasure of collecting and then sharing the collection — of savoring in solitude each dish as it comes into my mailbox, and then inviting everybody to the final banquet. It was a great pleasure to welcome new participants to the party and to say Hi! to old acquaintances.

I am presenting the contributions in the order I have received them — however, multiple posts by the same author are grouped together. For each submission, I will give you the official information (author, blog name and post title) and a brief description that summarizes it — a tiny morsel that will entice you to follow the link and read the details.

Now, please, make yourself comfortable, then follow me on a journey of flavors, colors, traditions and culinary creativity. And at the end of the roundup, I will reveal the lucky winner of the event prizes.

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Debra of Diary of a Tomato presents Northern Shrimp with Tomatoes and Yellow Eye Beans
"Not quite a soup nor a stew, this particular medley of Northern shrimp and beans reminded me more of a deconstructed chowder."

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Janet of The Taste Space prepared Moroccan Chana Dal Stew with Green Olives and Preserved Lemon — "I liked the creamy nature of the chana dal as a back drop for the stew along with cinnamon and cumin. The buttercup squash was sweet and complemented the grassiness of the green beans…"

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tigerfish of An Escape to Food shares with us Garlic Haricort Verts
"Green bean casserole… is popular in the US, particularly at Thanksgiving; but my preference is always over a easy tasty stir-fry or saute like this."

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Barbara of My Italian Smörgåsbord presents Chickpea Lasagna With Pumpkin And Ricotta Filling — To say that the filling, based on roasted pumpkin, ricotta and Parmesan, "was delicious is an understatement." Note: This lasagna is 100% gluten free.

and also Spinach And Chickpea Veggie Burger
"These are some of my favorite veggie burgers ever… also extremely easy to make from scratch, using only a few ingredients that is possible to have always at hand."

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Lubna Karim of Yummy Food prepared Ambadae Ki Bhaji Dal/Gongura Pappu/Red Sorrel Leaves with Lentils — "It’s a simple dal in combination with sour tasting red sorrel leaves… called Gongura in Telugu and Ambadae Ki Bhaji in Hindi… this is one of my favorite of combo dals."

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Brii of Briggishome prepared Legume Soup
"I love the sunny days, I love the rainy days, I love the foggy days… Sometimes all these sunny days we have on the Garda lake, are really too much for me. I actually need some grey days to regenerate."

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Mints! of Vadani Kaval Gheta prepared Kanda Bhajji – Onion Fritters
"I learned this Kanda Bhajji recipe from one of these shop vendors, he was kind enough to share secrets of not using baking soda."

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Nags of Edible Garden shares with us Masala Vadai
"The street vendors in Kerala generally sell paruppu vadai with a thick coconut chutney which is delicious so I made the same. This is totally optional but highly recommended."

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Lynne of Cafe Lynnylu presents Pinto Bean and Corn Salad with Smoky Citrus Dressing
"Jarred roasted red peppers, canned pinto beans and frozen corn kernels make this an easy out of the pantry salad for winter or when pushed for time, but in the summer… I would suggest you take advantage of seasonal produce."

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Jiya Jesh of BlogExplore shares with us Rajma / Red Kidney Beans Roti Wrap
"What better way to add nutrition to the already nutritious whole wheat rotis? yes..it is adding legumes and here I have used red kidney beans."

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Cinzia of Cindystar presents Lentil, Pumpkin and Curry Soup
"Ordinary ingredients, easy recipe, but a pinch of curry and turmeric will make the difference. And never discard any pumpkin skin, just cut in little pieces and put in the soup, it's tastefully edible!"

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Rajani of My Kitchen Trials contributed four dishes

Chana Pulav
A perfect lunchbox recipe from Rajani's rich cookbook collection.

Lentil Ball Gravy
"It's my younger brother’s favorite and amma used to make this often for him. If we were both kids, I would have said 'Amma! He is taking all the lentil balls. He is not leaving any for me!'"

Masala Vada (aka Parippu Vada)
"The minute you say parippu vada, my mind pictures the roadside chayakkada (tea stall) with people sitting on wooden benches and eating the vada, holding tea in the other hand and sharing the day’s gossip."

Vegetable Kichdi
A comforting dish for times when Mother Nature rages outside

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Freya of the Vegan Kitchen Table prepared Black Bean Soup
"When ready it resembled crude oil, studded with tiny, shiny pieces of obsidian. A most beautiful soup, made even more stunning with a sprinkling of spring onion, coriander and sour cream."

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Susan of The Well-Seasoned Cook prepared Deep-Fried Lupini Beans with Rosemary
"Although this recipe works with nearly any seed legume, the uniquely briny bite of lupini beans holds its own against a sprinkling of equally potent dried rosemary." 

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Simona of briciole, your host for this edition, shared zimino di fagioli / Bean, Mushroom and Chard Soup — "When I am upset,… I tend to cook dishes that are comforting to me, something hot and with lots of vegetables, often a soup. The recipe I am presenting here is a classic example."

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And now the announcement of the winner of Substituting Ingredients: The A to Z Kitchen Reference by Becky Sue Epstein and the winner of a Hurst Bean Box (a case of six bags of the winner's choice of Hurst Bean products). The random integer generator gave me the number 9. The 9th name in the list of participants to submit an entry (minus the host, her family and personal friends, and the organizer) was Jiya Jesh of BlogExplore. Jiya being a resident of India, per the rules explained in the announcement, I used the random number generator again for the US residents and the program gave me the number 4. The 4th name in the list of participants who are US residents is Lynne of Cafe Lynnylu . Congratulations to Jiya and Lynne!

Thank you so much to all who participated and made this edition of MLLA a success!

I believe all the submissions I have received are presented in the roundup. However, mishaps are part of life, so if you find anything missing or in need of amendment anywhere in the roundup, please do let me know.

A beautiful set of legume-centered dishes awaits you. I am sure that you'll be inspired by the recipes presented.  Sukanya of Saffron Streaks is hosting My Legume Love Affair #54 and will be happy to receive your contribution(s) to the event. The deadline for submitting your legume dish is December 31. You can always find out who is hosting on this page.