Habicheulas Guisadas

Working with a team of Latin cooks, I've learned to up my game with beans. Between Yamil's Puerto Rican flavored-guidance, and Vicente's Dominican wisely textured-input, together they have helped me create beans any gourmet would love.  Habichuelas...

Panis Abbatia, per multi forarem!

This should answer your question MC, it's got some holyness! As for flavor, subtle and wheaty! Perfect with cheeses, like stilton studded with fruit, or a beer cheese from Wisconson.