JANUARY 6, 2013 – NATIONAL BEAN DAY – NATIONAL SHORTBREAD DAY

                   NATIONAL BEAN DAY

Green, red, dark red, kidney, lima, soy and etc. are just a few of the different kinds of beans that are recognized and celebrated on National Bean Day which is every year on January 6.
This day celebrates the bean vegetable in all sizes, shapes and colors.  Beans (legumes) are one of the longest cultivated plants dating back to the early seventh millennium BCE.
Today, just as throughout the Old and New World history, beans are an important source of protein.  A very healthy choice for any meal or snack, they are also an excellent source of fiber, are low in fat and are high in complex carbohydrates, folate and iron.
Significant amounts of fiber and soluble fiber are found in beans as one cup of cooked beans provide between 9 and 13 grams of fiber.  Soluble fiber can help in lowering blood cholesterol.

• There are approximately 40,000 bean varieties in the world.
• Only a fraction of these varieties are mass-produced for regular consumption.

To celebrate National Bean Day, try one of the following “tried and true” recipes, and enjoy:
http://allrecipes.com/recipe/garbanzo-bean-chocolate-cake-gluten-free/
http://www.tastefullysimple.com/tryourrecipes/recipes.aspx?rid=4848&src=s
http://www.tasteofhome.com/recipes/bean-cabbage-soup
http://www.tasteofhome.com/recipes/hearty-bean-stew

HAPPY NATIONAL BEAN DAY!

NATIONAL BEAN DAY HISTORY
Within our research, we were unable to find the creator and origin of National Bean Day, an “unofficial” national holiday.
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          NATIONAL SHORTBREAD DAY

January 6th of each year celebrates National Shortbread Day.
Shortbread is a classic Scottish dessert  traditionally was made with:

• 1 part white sugar
• 2 parts butter
• 3 parts flour

Modern recipes deviate from the 3 ingredient rule by splitting the sugar portion into equal parts of granulated sugar and powdered sugar and add salt.  Plain white (wheat) flour is commonly used however ground rice or cornflour are also sometime added to alter the texture.
Shortbread is so named because of its crumbly texture which is caused from its high fat content, provided by the butter.   “Shortening” is its related word that refers to any fat that may be added to produce a “short” (crumbly) texture.
Prepared often during the 12th century, the refinement of shortbread is credited to Mary, Queen of Scots in the 16th century.  Shortbread was expensive and it was reserved as a luxury for special occasions.
In Shetland (northeast of mainland Britain) , it is tradition to break a decorated shortbread cake over the head of a new bride upon her enterance of  her new home.
Try one of the following “tried and true” recipes and enjoy National Shortbread Day!
http://allrecipes.com/recipe/scottish-shortbread-iv/
http://www.cooks.com/recipe/8y2tf7ah/shortbread-with-rice-flour.html
http://allrecipes.com/recipe/shortbread-cookies-ii/
http://www.tasteofhome.com/recipes/scotch-shortbread-bars
NATIONAL SHORTBREAD DAY HISTORY
Our research was unable to locate the creator of National Shortbread Day, an “unofficial” national holiday.