Hosting the 66th edition of MLLA, created by Susan of The Well-Seasoned Cook and now hosted by Lisa of Lisa's Kitchen 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 is submitted to me, 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. 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 taste 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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Lisa of Lisa's Kitchen presents Peanut and Cashew Pinto Chili with Corn and Avocado Salsa
"There's nothing quite like a bowl of chili when you are chilly… Surely this is one vegetarian meal that won't fail to impress your family."

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Mints of Vadani Kaval Gheta shares with us Peeth Perun Bhaji, "vegetable sprinkled with chickpea flour. I think traditionally women started making it to increase quantity to feed the large families. But it tastes so good that now it just made as a separate dish."

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Johanna of Green Gourmet Giraffe prepared Tamale Burgers with Mole Sauce
"I loved how easy the dough was to mould into patties. Mine were crispy, spicy, sturdy and substantial. And they had that lovely corny taste of corn tacos."

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Suja of Sujas Kitchen prepared Lobia Rassedar / Black Eyed Peas in Aromatic Gravy
"I was a stranger to the black eyed peas until my better half introduced these nutritious beans to me." This "is a delightful recipe you must try."

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Janet of The Taste Space prepared Brazilian Black Bean Soup with Plantain Chips
  "Lots of colourful vegetables superimposed on top of jet black black beans… Bell pepper, carrots and corn with a dash of orange juice, cloves and liquid smoke for a Brazilian flare."

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Sanhita of Pocket full of Spices shares with us Rice and Lentil Pilaf (M'Judra) with Raw Banana Kebabs — "I love Mediterranean foods. I feel at home with these foods. Indian cuisine shares a lot of common spices and ingredients with it."

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Meena of Elephants and the Coconut Trees presents Thiruvathira Puzhukku / Kerala recipe
"Thiruvathira is a very important centuries old Hindu festival… Wheat based porridge, dosa or upma is made along with the puzhukku and a dessert with arrowroot (koova) is served."

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Sapana of  Cooking with Sapana shares with us Bean Kebab / Kidney Bean Tikki
"This bean kebab is perfect for kids… You may try these tikkis with any beans like black beans, soya beans etc."

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Claire of Chez Cayenne prepared Thai Curry Sweet Potato and Peanut Soup
"I was really pleased with this soup. Not only is it the perfect year-round curried vegetable soup, but it’s easy – easier than the butternut version – and freezes well."

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Sra of When My Soup Came Alive made a batch of Horse gram lentil chutney powder
"Find of the week: Split horse gram dal. I made horse gram podi/chutney powder with it. Goes well with rice, idli and I'm sure with a lot of other things. When I try it I'll let you know." 

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Simona of briciole, your host for this edition, shared Beans in Cashew and Tomato Curry 
Strained roasted tomatoes are paired with a mix of spices to produce an aromatic sauce in which beans sparkle. The cashews contribute their delicate nutty flavor and crunchy texture.

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And now the announcement of the winner of a bamboo cooking utensil set and the winner of a case of six bag assortment of products by the N.K. Hurst Company. The random integer generator gave me the number 1. The 1st name in the list of participants to submit an entry (minus the host, her family and personal friends, and the organizer) was Mints of Vadani Kaval Gheta. Congratulations!

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. Dear Brii of briggishome is hosting My Legume Love Affair #67 and will be happy to receive your contribution(s) to the event. The deadline for submitting your legume dish is January 31. You can always find out who is hosting on this page.