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.”
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
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.
In the morning drain then rinse the beans. Drain again.
In a medium size pot heat the olive oil over medium heat.
Saute the onion, and green pepper until softened about five minutes. Add the garlic and saute another minute.
Add your spices and saute another minute until aromatic.
Pour the can of stewed tomatoes into the pot. Break up the tomatoes with your stirring spoon.
Add the beans and enough broth to barely cover the beans.
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.
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.
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.
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:
Four packing companies control 80% of the cattle industry. Another fine example of profits before people (and animals).
This weekend the writing Mojo returned. I’ve begun exploring bits and pieces of writing from the past and abandoned my pursuit of perfection. A few hours of work, rewrites, and editing produced two short “potato chip” chapters of The Future Best Seller. You’ll find new chapter links in the top menu.
Originally from New York, Dr. Belardo relocated to Philadelphia after college to start her medical career. She earned her medical degree (MD) from Drexel University College of Medicine, then completed her 3 year Internal Medicine Residency at Temple University Hospital where she became board certified in Internal Medicine in 2017. Dr. Belardo completed her 3 year Fellowship in Cardiovascular Disease at Lankenau Heart Institute in 2020. She is dedicated to being a cardiologist that in addition to traditional medicine, focuses on lifestyle modification, and evidence based nutrition, in order to prevent heart disease. Dr. Belardo is a Preventive Cardiologist in Newport Beach California.
If you come here often you’ll notice I am not about reinventing the wheel. When I find useful information I pass it along with full credit to their authors. The tips listed by Dr. Belardo are not new news but may be very useful for your individual health improvement goals.
At Xmas I was at my favorite DIL’s house in Owasso OK (don’t tell Chelsea). While making a cup of coffee I noticed the packaging on a loaf of private label bread that boldly pronounced
A Plant Based Food
A study by the Innovation Center for U.S. Dairy revealed 7% of Americans surveyed believe chocolate milk comes from brown cows.
I guess we have to tell people bread comes from plants.