Vegetarian Badass Black Eyed Peas – 2022

Photo by Monstera on Pexels.com

I make black eyed peas once a year for good luck and good leftovers.  This year will be different. One of my goals for the year is to make black eyed peas more than once a year.

“What’s all the chopping I hear?”

“I’m making a vegetarian version of my world famous Badass Black Eyed Peas.”

“Hmm…”

This recipe makes four servings as I suspect I’ll be the only one eating it.

1 T extra virgin olive oil
1 medium sweet onion, diced
3 carrots, scraped and diced
1 large green pepper, diced
2 cloves garlic, minced
1 bay leaf
1 T Mexican oregano
1 tsp apiece cumin, paprika
1-2 cups vegetable broth
1 15 ounce can stewed tomatoes
1 cup black eyed peas (dried)
Salt & pepper to taste

  1. Place the dried beans into a bowl large enough to hold the beans when fully plumped up.  Rinse the beans with water several times.  Fill the bowl with fresh water and soak overnight.
  2. In the morning drain then rinse the beans. Drain again.
  3. In a medium size pot heat the olive oil over medium heat.
  4. Saute the onion, and green pepper until softened about five minutes.  Add the garlic and saute another minute.
  5. Add your spices and saute another minute until aromatic.
  6. Pour the can of stewed tomatoes into the pot. Break up the tomatoes with your stirring spoon.
  7. Add the beans and enough broth to barely cover the beans.
  8. Bring to a boil then reduce the heat to low. Partially cover the pot with a lid and let ‘er go for a couple of hours.
  9. Check the pot and stir occasionally to prevent sticking.  Add more broth as the peas cook and the dish thickens.

Salt, pepper, and favorite hot sauce. Season to taste.

End Notes

Note the process starts the evening before if you’re using dried beans. You can always substitute two cans of black eyed peas, drained and rinsed. If you use canned beans, decrease the cooking time on the stove top to around 30 minutes.

I reduced the quantity of dried beans because I think I’ll be the only one eating these beans. There was sufficient salt in both the canned tomatoes and broth so I felt no need to add any more.

Texas Corn Bread or serve over rice.

This dish was inspired by Suzy at https://www.themediterraneandish.com/black-eyed-peas-recipe-greek/.

Beans for Breakfast – 01/15/22

Someone wanted to make a German Chocolate Cake for her birthday. Third store, strike three. Not a single baking bar for this cake to be found. To avoid having the trip become an absolute failure I stocked up on some dried beans. Picked up more beans for my Badass Black Eyed Peas – 2021 and more chickpeas because I like chickpeas. Two pounds of dried beans cost less than three bucks. I love beans not just for their taste, variety and health benefits but also as an excellent way to stretch the food budget.

More Beans Less Beef

We don’t eat meat everyday. Whether you’re looking to improve your health, save money, save the planet, or save a few cows less meat is better. Not that dedicated non-meat eaters need another reason for their lifestyles here you go:

Source: Economists to Cattle Ranchers: Stop Being So Emotional About the Monopolies Devouring Your Family Businesses

Four packing companies control 80% of the cattle industry. Another fine example of profits before people (and animals).

Read more here: https://mattstoller.substack.com/p/economists-to-cattle-ranchers-stop?token=eyJ1c2VyX2lkIjozODkzNjMwNiwicG9zdF9pZCI6NDIyMzI2OTMsIl8iOiJOYUxWSCIsImlhdCI6MTY0MjI1NzA0OSwiZXhwIjoxNjQyMjYwNjQ5LCJpc3MiOiJwdWItMTE1MjQiLCJzdWIiOiJwb3N0LXJlYWN0aW9uIn0.2IlNOUb3jKvQJb27eyofdRCYUa0igNDi1To8xbkyDPs

If you are a bean novice start here: https://usdrybeans.com/

I think I’ll makes some Sweet Potato and White Bean Hummus this week. It’s only around four years since I last made some.

Disclosure: I am not compensated for my fanatical obsession with beans but would gladly accept a sponsorship deal if offered one.

Badass Black Eyed Peas – 2021

Photo by Monstera on Pexels.com

I make black eyed peas once a year for good luck and good leftovers.  Two years ago I finally captured the recipe in this blog format. Last year due to supply chain issues there was no ground turkey so I used cow. This year there was plenty of ground turkey but I used stewed tomatoes and beef broth. The beans should turn out tasty but the voice inside my head says,

“Self.  You need to document the changes in the recipe .”

So I did. Here are the links to the earlier Badass posts.

Badass Black Eyed Peas and Black Eyed Peas – Pandemic Version 2021

4 slices center cut bacon
1 T extra virgin olive oil
1 medium sweet onion, diced
1 stalk celery, diced
1 large green pepper, diced
3 cloves garlic, minced
1 tsp each smoked paprika, chili powder
1 T Mexican oregano
1 T cumin
1 qt no sodium beef broth
2 T tomato paste and one 15 ounce can stewed tomatoes
1/2 lb black eyed peas (dried)
1 lb ground turkey 85/15
Salt & pepper to taste
Cayenne pepper to taste

  1. Place the dried beans into a stock pot large enough to hold the beans when fully plumped up.  Rinse the beans with water several times.  Fill the pot with fresh water and soak overnight.
  2. In the morning drain then add fresh water to the beans. Change the soaking water at least twice.
  3. In a large stock pot fry the bacon in the olive oil until the strips are crisp and the fat is rendered.
  4. Saute the onion, celery, and green pepper until softened about five minutes.  Add the garlic and saute another minute.
  5. Add the turkey and brown, breaking up the clumps as you go.
  6. Toss everything else into the pool.  Spices, tomato paste, broth, and beans.
  7. The black eyed peas should be drained and the chicken broth needs to barely cover all of the ingredients.
  8. Bring to a boil then simmer for several hours with the pot partially covered.
  9. Check the pot and stir occasionally.  Add more broth as the peas cook and the dish thickens.
  10. Serve with grated cheese, sour cream, and your favorite hot sauce.
  11. Yum.  Makes about 6-8 servings.

Odd Notes

This dish will taste better on day two. At the two hour mark I tested for seasoning and amped the beans up a bit. The beef broth works well and now I’m glad I wrote this down because in a year I will have forgotten this substitution.

This year I reduced the quantity of dried beans because someone in the family once told me I put too much beans in my chili. So the 2021 version is meatier than in past versions.

Texas Corn Bread of course.

Happy New Year! I hope this dish brings you much good luck in 2022.

Beans for Breakfast

Beans, including fava, black, soy, and lentils, are the cornerstone of most centenarian diets.

9 Habits That The World’s Healthiest & Longest-Lived People Share — https://www.mindbodygreen.com/articles/habits-that-worlds-longest-lived-people-share

I needed a catchy title to draw your attention to this interesting short article by Dan Buettner. Buettner is a National Geographic Fellow and New York Times bestselling author. I actually do most of the nine habits already.

And I really did have beans for breakfast this morning.

I really do own this cookbook too.

I really need to write down some of the dishes I’ve been making lately.

Lentil Recipes – The First Mess

Attention readers: I take no credit for these recipes and I do not get compensated for highlighting this or any other blogger’s work on my site. This is another Giant Electronic Sticky Note that serves as a reminder to try these recipes because I love lentils.

Here’s the link: https://thefirstmess.com/2021/10/08/lentil-recipes/

Laura Wright is a vegan cookbook author and blogger based in the Niagara region of southern Ontario, Canada. She just posted a link to 25+ of her lentil recipes which can be accessed at https://thefirstmess.com/. I have linked to Laura’s earlier collections 25 Vegan Soup Recipes – the First Mess and 25 Vegan Chickpea Recipes – The First Mess. Oops I almost forgot about 20 Sweet Potato Recipes – The First Mess too.

I’m at the age where I need more Giant Electronic Sticky Notes to remember stuff. I need reminders and other mental prompts to tell me I own Laura’s cookbook and need to fix some of her recipes. This post makes four Giant Electronic Sticky Note reminders to myself to expand my vegan and vegetarian meals beyond my world famous Wheat Germ Veggie Burgers.

Which reminds me. I should post my latest Chickpea and Sweet Potato Stew experiment. (If my chickpea stew is not a link that means I’ve not posted it yet).

Attention Coffee Addicts

This article is republished from The Conversation under a Creative Commons license. Read the original article.

Coffee bean prices have doubled in the past year and may double again – what’s going on?
September 30, 2021
Author: Jonathan Morris Professor of History, University of Hertfordshire

International Coffee Day feels very different this year. Introduced by the International Coffee Organization (ICO) on October 1 2015 to raise awareness of the product and the challenges faced by producers, the day has usually focused on how low prices paid for unroasted beans barely cover farmers’ costs – let alone support their families.

Not this year, though. In the past 12 months, the C price – the benchmark price for commodity-grade Arabica coffee on the New York International Commodity Exchange – has risen from US$1.07 (£0.80) per pound (454g) to around US$1.95. Back in July, it touched US$2.08.

Nearly all contracts for coffee delivery are benchmarked against the C price, with the result that prices for green Arabica (unroasted beans) have risen by over 80% during the past year. Those for Robusta coffee – a cheaper, less palatable alternative – have risen over 30%. And there is every chance that these prices will rise higher in the coming months. We may be on the verge of a major price correction that shifts the market upwards for years to come.
Why coffee got expensive

The principal reason for surging prices is a series of environmental events in Brazil. By far the world’s leading coffee producer, Brazil accounts for around 35% of global harvest. The volume of production regularly fluctuates between “on” and “off” years, and usually this is not sufficient to greatly affect prices because producers mitigate their risks through stock management and hedging prices using the coffee futures market.

However, yields in 2021 are likely to be dramatically lower. This is due to a combination of a severe drought earlier in the season, which reduced the numbers of coffee cherries, and recent intense frosts that might further damage the fruit and even the trees. The Brazilian authorities are projecting the lowest Arabica harvest for 12 years.

The history of coffee has been characterised by extreme price volatility. Periods of excessive supplies have progressively driven down prices until a catastrophic event – either environmental or political – results in a correction.

During the 1930s, a combination of bumper harvests and weak consumer demand in the depression era led to a massive supply glut. To reduce excess stock, Brazil resorted to dumping coffee at sea and also converting it into locomotive fuel. At the other extreme, many coffee trees were killed in 1975 when Brazil was struck by a series of “black” frosts. This led to a 60% fall in output in the following harvest, and prices trebling between 1975 and 1977.

In 1962, the ICO introduced producer quotas to try and keep prices buoyant in the face of such highs and lows. This was supported by the United States to avoid communism spreading from Cuba to mainland Latin America, but it was abandoned on American insistence after 1989. This led to an over-supply and ultimately a coffee crisis at the end of the century in which the C price remained under US$1.00 for four straight years. It had tended to trade between about US$1.00 and US$2.00 per pound, and the price crash saw many producers going hungry.

The price only recovered when a coffee leaf rust infected a significant portion of Central American and Colombian production. The bitter irony of the coffee market is that prices for producers only improve when many of them suffer unsustainable losses.

The Robusta problem

Coffee prices fell in the latter part of the 2010s primarily as a result of the expansion of global production. Most notable was Vietnam, which is now the world’s second largest coffee producer and accounts for around 18% of total global production. As much as 95% of Vietnamese output is Robusta.

Robusta was actually first used for coffee cultivation because of an environmental catastrophe, when east Asia’s coffee production was virtually wiped out by coffee leaf rust during the late 19th century. In more recent times, procedures for “cleaning” Robusta to reduce off-flavours have improved to the point that roasters increasingly resort to raising its proportion within a blend. This is particularly done when targeting markets which are primarily driven by price, such as instant coffee.

If prices keep spiking now, using more Robusta in blends could prevent coffee from becoming too expensive for consumers. But this will be difficult to do, at least short-term, because of severe COVID restrictions in Vietnam. This has caused considerable disruptions both to transporting coffee from the central highlands to the export hub of Ho Chi Minh city, and then managing the onward shipping logistics. The same issues have arisen in many coffee-producing nations.

Consequently we have brokers battling to secure sufficient stocks, roasters contemplating how to pass on price rises to their business customers, and consumers facing the prospect of paying higher prices for household coffee products.

But will producers be the winners in this latest price surge? Those Brazilian agribusinesses that survive the immediate impact of the frosts surely will, as too the well-capitalised, medium-sized farms of Latin America.

What, though, of the smallholders and subsistence farmers who make up 95% of coffee farmers? For years, the ICO and its member states have presented these farmers as the victims of global market forces; now we will find out if these players are capable of delivering back to farmers the increased value their coffee is generating. If so, then International Coffee Day will indeed be something to celebrate.

25 Vegan Appetizer Recipes – The First Mess

Laura Wright is a vegan cookbook author and blogger based in the Niagara region of southern Ontario, Canada. Her most recent post is 25 Vegan Appetizer Recipes and can be accessed at https://thefirstmess.com/. Y’all might remember my earlier posts 25 Vegan Soup Recipes – the First Mess and 25 Vegan Chickpea Recipes – The First Mess. To repeat, I take no credit for these recipes and Laura isn’t paying me any royalties for advancing her brand. This is merely another Giant Sticky Note that serves as a reminder to Self to try these recipes. And before I forget…

Here’s the link https://thefirstmess.com/2021/07/14/vegan-appetizer-recipes/

Enjoy! I constantly remind myself I own Laura’s cookbook.

Try more new recipes. Check.

25 Vegan Chickpea Recipes – The First Mess

Laura Wright is a vegan cookbook author and blogger based in the Niagara region of southern Ontario, Canada. Her most recent post is 25 Vegan Chickpea Recipes and can be accessed at https://thefirstmess.com/. Y’all might remember my earlier post 25 Vegan Soup Recipes – the First Mess. Again I take no credit for these recipes and Laura isn’t paying me any royalties for advancing her brand. This is merely another Giant Sticky Note that serves as a reminder to Self to try these recipes. And before I forget…

Here’s the link https://thefirstmess.com/2021/05/19/vegan-chickpea-recipes/

Enjoy! Let me know which recipes are your favorites. Better yet, let Laura know.

Chickpea and Sweet Potato Stew

A few weeks ago I cooked too many chickpeas. Some got roasted with this Veggie Burrito Spice Blend. The rest got tossed into this concoction. The problem I have saving a recipe to revise at a later time is I tend to forget to revise and post. Then I can’t remember what stopped me from posting earlier. Like this recipe which I thought needed revisions but actually didn’t. I think.

  • 2 Tbsp olive oil
  • 1 tsp minced garlic
  • 1 tsp minced fresh ginger (or 1 tsp ginger powder)
  • 1/2 sweet onion, diced
  • 1 tsp curry powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sweet paprika
  • 1/2 tsp cumin
  • crushed red pepper to taste
  • 3 cups cooked chickpea
  • 1 medium sweet potato, peeled and diced
  • 3 medium carrots, peeled and cut into chunks
  • 1 15oz. can no salt diced tomatoes
  • 4 cups MOL vegetable broth and bean cooking liquid (MOL= more or less)
  • salt and pepper, to taste

  • Add the onion, garlic, and ginger to a soup pot with the olive oil and sauté over medium heat
  • After a few minutes toss in the curry powder, smoked paprika, sweet paprika, cumin, and red pepper flakes. Keep sautéing for another few minutes.
  • Add the potatoes, tomatoes, carrots and chickpeas to the pot. Pour enough vegetable broth and/or bean cooking liquid to cover the ingredients by an inch.
  • Turn the heat up and bring to a boil. When boiling, turn the heat down to low and simmer for about an hour, lid on partially covered. Stir occasionally. Add more broth/cooking liquid as the stew thickens.
  • After an hour taste and adjust your seasonings. The amounts of seasonings I used results in a very mild stew that allows all of the flavors to shine.
  • Serve over rice (or not).

Veggie Burrito Spice Blend

Spice Blend for Veggie Burritos

2 tsp chili powder – 1 tsp cumin – 1 tsp smoked paprika – 1/2 tsp coriander 1/2 tsp cayenne pepper 1 tsp garlic powder

Chickpea and Broccoli Burrito — https://www.badmanners.com/recipes/roasted-chickpea-and-broccoli-burrito

This blend of spices is literally stolen from the chefs at https://www.badmanners.com/. The last time I took a theme on a spice blend the author tracked me down and threatened something close to legal action if I didn’t give her credit and a link to her website. So this time around I’m giving credit AND three links. I’m also not going to write down any instructions for making a roasted vegetable and chickpea filling for burritos. I suggest you go to the original recipe at https://www.badmanners.com/recipes/roasted-chickpea-and-broccoli-burrito if you need detailed instructions.

My Tips, Hints, and not too Secret Secrets

A really good tortilla makes all the difference. But today I’m going to wrap this filling in a Greek style whole wheat pita for lunch. I tend to roast vegetables for at least 40 minutes with a good stir midway through to prevent sticking. You can also add more olive oil at this point too. I hope I have a lime in the fridge. The last time I made this filling The Boss used it as a topping for a Taco Salad. She liked it. I hope she was telling the truth because when you cook up a pound of dried chickpeas it is a LOT of chickpeas. One cup dried will produce between 6 and 7 cups of beans. I used about 4 cups for today’s mix. The other 3 cups went into a Chickpea and Sweet Potato Stew.

I used some metal pie pans as roasting pans because I didn’t want to use the big pan which is a pain in the ass to clean because of its size. Preheat your pan(s) before roasting. I leave the mixing bowl uncleaned and use it again once the veggies are roasted and done. Let the mixture cool for a bit, toss everything back into this bowl, mix well again to capture the spices that have stuck to the bowl and then adjust your seasonings.

Postscript

No lime. I used lemon instead.

I wasn’t kidding about using pie pans.