This is one of those articles where I thought of the title first. What I mean by that is, throughout this contender, I’ll be attracted to the title and have a tough time veering away from it like a flying thing and an ultraviolet lamp—dZzZ!

Traditional. What I mean by that is, ingredients, some progress pictures, a recipe, actual measurements and maybe even a temperature setting, stuff like that.

Notta B. What I mean by that is, silverware placement. Don’t leave your glasses on your head for this one if you know what eye mean @thebigsweed @jlsplatts. Happy @foodfightfriday ya buncha fiddy percenters!

Brazilian Black Bean Stew, Cornpea Succotash, and Notta B., what I mean by that is, Notta B. Forcwit.

Brazilian Black Bean Stew:

• 1 can - Black beans.
• 1/2 - Yellow onion.
• 3 stocks - Green onion.
• 2 - Red bell peppers.
• 3 small - Sweet potatoes.
• 1/4 cup - Corn.
• 1 can - Chopped tomatoes.
• 3 cloves - Garlic.
• 1 whole - Mango.
• Spinach.

Rinse the canned beans real good in a strainer. Chop the onion, bell peppers, and garlic. Cut the mango and sweet potato into cubes. There’s a trick Pura does by cutting the inside of the mango into cubes, then she turns the skin inside out sorta and all of the cubes fall off... sorta.

First, in a large pot over a medium flame, sauté the chopped yellow onion for about five minutes or until they’re clear. Add the chopped bell pepper for a few minutes until they soften. Add your garlic, stirring frequently so nothing burns, especially the garlic.

Add the remaining ingredients, minus the beans and mango, and let all of it simmer together for about 25 minutes, stirring occasionally.

Add the rinsed beans, allow everything to cook for another five minutes. Add the chopped mango and continue cooking another 3-4 minutes—35 minutes total. Remove from heat, pour soup into serving bowl, add a layer of spinach across the top and cover the bowl an additional 2 minutes or until spinach is wilted.

Serve topped with chopped green onion and finely chopped cilantro with your choice of bread, tortilla, etc.

Cornpea Succotash:

• 2n1/2 cups - Corn.
• 1 cup - Green peas.
• 2 - Chopped tomatoes.
• 1/3 cup - Chopped Fresh Basil.
• 1/2 cup - Vegetable broth.
• 1/2 - Red onion.
• 3 - Chopped garlic cloves.

In a smaller pot, under a smaller flame, sauté your onions again first for about five minutes. Add your chopped garlic and cook everything a few more minutes. Add the 1/2 cup vegetable broth and remaining ingredients, mix and stir together while simmering for 20 minutes—30 minutes total. Ready to serve by itself, over 7-grain rice, or the leftover of your choice.

Notta B.

Same place next week, deal? How’bout a round of a :applause: to everyone on the #Steemit Team. :yell: :whistle: All of the devs, witnesses, the community, yourself, yeah, even you, a big round of :applause: to everyone involved with that smooth HF22 transition—well done, ya’all. Have a great weekend! Happy Labor Day weekend in the states, what I mean by that is, happy birthday to me.

Wednesday • Thursday