{"id":12156,"date":"2019-04-12T12:22:11","date_gmt":"2019-04-12T16:22:11","guid":{"rendered":"https:\/\/www.atl.com\/?p=12156"},"modified":"2021-07-06T13:48:48","modified_gmt":"2021-07-06T17:48:48","slug":"beans-the-humble-and-delicious-global-unifier","status":"publish","type":"post","link":"https:\/\/dev.atl.com\/atl\/beans-the-humble-and-delicious-global-unifier\/","title":{"rendered":"Beans: The Humble and Delicious Global Unifier"},"content":{"rendered":"\n
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By Shannon Evans<\/strong><\/p>\n\n\n\n

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As I\u2019ve been traveling lately, I\u2019ve spent a lot of time thinking about the foods that unify us. That has always been the power of food to me. One of those key ingredients that I see used no matter where I am in the world is beans. The history of beans can be traced back over 20,000 years. It\u2019s a staple item in just about every culture and as I look back at my travels over the past few months, I realize that it popped up everywhere. In Jamaica, my first meal upon arrival was a cup of red pea (kidney beans) soup on the side of a mountain. In Turkey, I had a mezze platter with hummus and pita bread and a lot of other goodies. In Portugal, I had arroz de feij\u00e3o (lightly stewed white rice with pink beans).<\/h5>\n\n\n\n
No matter what corner of the world you look, you can find beans. Fortunately, this includes Hartsfield Jackson airport. Here are a few great places to stop when you\u2019re at the airport:<\/h5>\n\n\n\n

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Papi\u2019s Cuban and Caribbean Grill<\/strong><\/h4>\n\n\n\n
Beans have always been (no pun intended) a\npart of my diet, but I think the first time that I realized that I was a bean\nenthusiast was when I discovered Cuban style black beans. In Atlanta, one of my\nfavorite places for Cuban food is Papi\u2019s and the airport outpost doesn\u2019t\ndisappoint. There isn\u2019t a better way to taste black beans than in their \u201cPapi\u2019s\nBowl\u201d. It has rice, black beans, plantains, pico de gallo, salsa verde and you\ncan add ropa vieja or slow roasted pork if you\u2019d like more protein. Bonus: In\naddition to the spacious dining area, they have a take out area that makes it\neasy to grab and catch your flight. <\/h5>\n\n\n\n
Concourse T7<\/em><\/h5>\n\n\n\n

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Garbanzo\nMediterranean Fresh<\/strong><\/h4>\n\n\n\n
While beans can be relatively easy to find,\nsometimes it\u2019s hard to find it in a light meal. I love rice and beans, but when\nsearching for something healthier, I turn to hummus. Hummus -popular in the\nMediterranean and Middle East-is a dip primarily made with mashed chickpeas,\ntahini, olive oil, lemon juice and salt. At Garbanzo\u2019s, it\u2019s just one of the\nfresh choices you have when building a wrap, salad or plate. If you want to\ntake a break from the norm, ask about their seasonal hummus. This is a great\nway to see the many things you can do with hummus. <\/h5>\n\n\n\n
Concourse D Food Court<\/em><\/h5>\n\n\n\n

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The\nMustard Seed<\/strong><\/h4>\n\n\n\n
\u201cBeans and cornbread had a fight…beans knocked cornbread out of sight…Cornbread said, \u2018Now that’s alright.\u2019 \u201c  I have no idea what that Louis Jordan song is about, but as I sat down at The Mustard Seed and looked at the menu, I couldn\u2019t get it out of my head.  So, I found myself ordering a side of baked beans and some cornbread to crumble on top of it…this is a thing right? Well, if it isn\u2019t it should be. It\u2019s the perfect blend of sweet and salty.  It is also went great with their Banisher dark red blend wine.<\/h5>\n\n\n\n
Concourse D23<\/em><\/h5>\n\n\n\n

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By Shannon Evans As I\u2019ve been traveling lately, I\u2019ve spent a lot of time thinking about the foods that unify us. That has always been the power of food to me. One of those key ingredients that I see used no matter where I am in the world is beans. The history of beans can […]<\/p>\n","protected":false},"author":65,"featured_media":12161,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12156","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/dev.atl.com\/atl\/wp-json\/wp\/v2\/posts\/12156","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.atl.com\/atl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.atl.com\/atl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.atl.com\/atl\/wp-json\/wp\/v2\/users\/65"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.atl.com\/atl\/wp-json\/wp\/v2\/comments?post=12156"}],"version-history":[{"count":9,"href":"https:\/\/dev.atl.com\/atl\/wp-json\/wp\/v2\/posts\/12156\/revisions"}],"predecessor-version":[{"id":16996,"href":"https:\/\/dev.atl.com\/atl\/wp-json\/wp\/v2\/posts\/12156\/revisions\/16996"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.atl.com\/atl\/wp-json\/wp\/v2\/media\/12161"}],"wp:attachment":[{"href":"https:\/\/dev.atl.com\/atl\/wp-json\/wp\/v2\/media?parent=12156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.atl.com\/atl\/wp-json\/wp\/v2\/categories?post=12156"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.atl.com\/atl\/wp-json\/wp\/v2\/tags?post=12156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}