I buy a lot of dried beans and rice to keep in my pantry. I have been stocking – and re-stocking – my pantry for years now. Brown rice, lentils, black beans, quinoa, millet, split peas and garbanzo beans are always stocked and ready to be cooked. While I am browsing the bulk food isle I try to pick up one dry item that I have never cooked with, or at least very minimally cooked with. This week I spotted and purchased black eye peas (or black eyed beans).
I can remember my Grandma cooking these beans when I was a kid. I want to say she slow simmered them with onion, bell pepper and bacon or a ham hock. This is a traditional dish that has most people think of Southern cooking, especially when they are served with collard greens and some cornbread. Hoppin John is another traditional Southern style dish made from black eye peas, rice and pork. And from what I have been reading, black eye peas eaten on January 1st is considered to be a symbol of good luck!
There are a lot of recipes for black eye peas. Most of them contain bacon or sausage so I have been on the hunt to find clean, vegan recipes to make. Here are a few links to some that have caught my eye:
This dish is a super food’s dream come true. Nutty quinoa, kale, beans and garlic. What more do you need?
- 1/2 cup cooked quinoa (1/2 cup toasted quinoa + 1 cup water = makes 2 servings)
- 2 tablespoons EVOO
- 1/2 cup chopped yellow onion
- 1 heaping tablespoon of minced garlic
- 3/4 cup pinto beans
- 5 leaves of kale, washed and torn into large bit sizes pieces
- a few splashes of shoyu sauce
- pinch of salt and pepper
Dump the quinoa in a saucepan and put heat on high. Toast the quinoa for a few minutes, tossing often so the quinoa does not burn. At the same time, start sautéing the oil, onion and garlic in a large skillet on medium heat. Add a pinch of salt to the onion mixture and cook for 5 minutes, stirring often so the garlic doesn’t burn.
Once the quinoa has started to toast, add water and turn on high.When the quinoa boils, cover and turn to low and cook for 10 minutes or so.
Add the beans to the onion and garlic and let cook for another 3-5 minutes. Add the washed kale pieces and a few splashes of Shoyu and a pinch of fresh pepper. Turn the heat to medium low and cover. Let steam for 7 minutes.
Place a scoop of quinoa in a bowl and top with kale and beans. Serve hot.
Did you know that the traditional English Breakfast has beans on the menu? Compared to sausage, bacon and fried eggs, beans are a healthy, protein packed side that are low in fat. Inspired by Tina’s post, I was suddenly craving beans at 8:30 in the morning. Serve with a side of whole wheat of sprouted toast for a complete meal! This also makes a wonderful side dish for any time of day, too.
The original recipe calls for pinto beans but I subbed black beans as I was out of pinto.
- 2 cans of beans, drained and rinsed OR 3 cups fully cooked plain beans
- 2 tablespoons crushed garlic OR 6 cloves garlic, diced
- 4 scallions, sliced
- 2/3 cup water
- 1 tablespoon EVOO
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- salt and pepper to taste
Heat EVOO and garlic in a large sauce pan for about 2 minutes on medium low. Be careful not to burn the garlic as it will become bitter.
Then add beans, herbs, water, scallions, salt and pepper. Stir until hot.
You can use this a main dish, paired with a green salad, or as a side dish. It is versatile and a big hit for those that love garlic!
Here was my breakfast this morning. No need for utensils; I used the toast as my spoon!