I’m pushing myself to eat more legumes because they are great food for health, as well as for the cold of winter. I have been using them in soups and stews, using two sources for the beans; Rancho Gordo and Gustiamo’s Umbrian Cache. So far I have made soups featuring lentils, farro, and a show-stopper of red-beans and rice that featured delicious ham hock and sausages, found at my friend Jonel’s butcher shop.