Into the crock pot went 2 packages of fresh black-eyed peas, 5 peeled cloves of garlic, 5 dried chili peppers (I used a mix of hot and mild), 2 bay leaves, a couple sprigs of thyme, about 2 cups of chopped tomatoes (I used halved mini plum tomatoes from our front yard), about 2 cups of chicken broth, about 2 cups of water, and a large pinch of smoked salt. I left the beans to simmer on high for around five hours. About an hour before dinner I added a big handful of chopped mustard greens from our garden to the crock pot, gave everything a good stir , turned the heat to low and left the beans to bubble until dinnertime. Just before serving I took a couple ladles of beans and puréed them in the blender and then stirred them back into the beans to thicken the broth. I served James' beans over steamed quinoa with a sprinkle of chopped Jamon Serrano and peppered cheddar cheese. It's not quite the bean diet but he doesn't seem to mind.
Saturday, February 12, 2011
Back To Beans
Not just beans, but fresh, creamy delicious black-eyed peas. I love them.
Labels:
Black-Eyed Peas,
Greens
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