I’ve never tried Black Eyed Peas until today and I have to say that they cook up pretty well…………
I knew that, like most legumes, they would be a good addition to my diet, but if the taste ain’t there………it’s really hard to dig in and feed your soul with something that your tongue is trying to avoid.
If you make them from dried beans…just be certain that you’ve picked out any tiny rocks from the beans before you get to cooking….that’s a little too much fiber. Rinse well!
The flatbread I paired up with the Black Eyed Peas fried up quickly and gave a flavorful, crispy addition to the meal. I made the dough up in advance and then just formed up little pieces. Each one took just minutes to fry. (A seconds to eat) Made a great dipper too for my stew. But then, anything with Cholula on it is usually pretty delicious so my it’s just the sauce?
Black Eyed Peas with Red Quinoa Flatbread
This New Year tradional dish will become a year round favorite full of nutrition and flavors. Simple, easy and inexpensive.
- 1 medium onion, diced
- 2 cups black eyed peas, dried
- ½ cup millet *uncooked*
- 4 cups vegetable stock
- 4 cups water
- 1 teaspoon salt
- ¼ Tablespoon pepper
- 28 oz diced tomatoes
- 1 teaspoon garlic powder
- 1/4 cup balsamic vinegar
- 3 - 5 Tbs. of Cholula Hot Sauce http://www.cholula.com/ (optional)
- (Pick through beans for small stones, dirt or dust)
- Add the beans to a deep pot of 5-6 Cups of boiling water. Simmer for at least 1 hour to soften beans.
- In a large Dutch Oven or stock pot, saute chopped onion in oil
- Add the Millet in with the onion and stir to brown on medium heat for 5 minutes.
- Add in all other ingredients and bring soup to a boil.
- Stir and reduce to low, cover and cook for 1 hour or until Black Eyed Peas are fully tender.
- Red Quinoa Flat Bread recipe: http://www.bobsredmill.com/recipes.php?recipe=6908
Enjoy your Legumes!
More from my site
- Vegan Buckwheat Pancakes with Strawberry Syrup
- February Omnium-Gatherum