Oh, the many sweet things a little bean can be!

Sweetie beany pies, 

Those who follow our newsletter may remember that almost a year ago we hired/gave birth to a li’l Moonbean named Zuzu. For the past 11.3 months, we’ve been consuming a lot of rhyming books and songs and poems. As usual, we’ve also been consuming a lot of beans. And, because we frazzled baby-parents always need to keep an easy sugar rush within arm’s reach, it was only a matter of time before we started experimenting with all forms of beans in desserts. What’s that you say? You say beans should stay in their savory place? How dare you. It’s time to go back to the very, very basics.

Here’s a bean, what to do?

Should we put in a stew?

Or make a dip with garlic and tahini?

Mix with caviar and eat with blini?

How pedestrian, predictable, a humdrum bummer,

Do our lives have no more wonder?

No, we revolt against all this savory bore!

Beans can be so much more:

Cakes and pies and crème brûlée,

Tiramisu, jam bars, and soufflé,

Cookies, brownies, ice cream too,

Baklava and chocolate fondue.

Chocolate mousse so light and airy,

Bean cream sunday topped with cherry,

Red bean paste in sticky rice bun, 

These desserts are so much fun!

To be honest, we’ve only tried some these,

But those we did, we scarfed with ease. 

So when you’re looking for that sugar fix,

Remember to throw a little bean in the mix.