Happy Weekend to you! Let's get right down to it. I love black-eyed peas. They are tasty, super nutritious, and economical. I bought 1 pound, roughly 2 cups, out of the bulk bin and it cost me .82 cents! Very nice for our budget conscious shopper. I like black-eyed peas in soup, in a yummy mango salad and in this stew-type recipe with lots of veggies. I love both the sweet and spicy flavors of this dish. The mustard greens add a nice tangy bite. I serve this dish over cornbread with the juices dripping all through the cornbread. You could also serve it over brown rice or quinoa. You could substitute collards, chard or kale for the mustards. Oh and don't forget the Sweet Tea! Enjoy!
In Health,
Miss Jolie Ann
Post Script: What's interesting is I wrote this blog post on 1/21/10 and then 5 days later in the Jan 26th 2010 Oregonian Food Day there was an article about adding greens to bean dishes. I think they stole my idea! Clearly I'm ahead of the foodie trends! Ha-Ha! Check out their article on greens in bean dishes and their article on cooking with dried beans.
Creole Spiced Black-Eyed Peas with Root Vegetables & Mustard Greens
Makes 5-6 servings
Makes 5-6 servings
1 tbsp olive oil
1 yellow onion, peeled & diced
3 cloves garlic, peeled & minced
4 carrots, cleaned & sliced
4 stalks celery, cleaned & sliced
1 turnip, peeled & diced
1 parsnip, peeled & sliced
1 yam, peeled & diced
1 tbsp dried basil
1 tbsp dried thyme
1 tsp dried mustard
2 bay leaves
1 cup dry black eyed peas
water
1 tsp prepared Dijon mustard
1 tbsp honey
salt & pepper
1 bunch mustard greens, washed, stemmed & chopped
1. In a stock pot heat the olive oil over medium heat.
2. Add the onion and saute over medium heat for 5 minutes
3. Add the basil, thyme & dry mustard. Stir well. Cook for another minute until the spices are fragrant.
4. Add the black eyed peas and bay leaves to the pot. Add enough water to cover the mixture. About 3 cups. Cover the pot and bring to a boil. Once boiling reduce the heat to medium and let simmer.
5. Simmer for about 45-60 minutes. You want the beans to be fully cooked, but still firm and not mushy. Most of the water should be absorbed.
6. Turn off heat. Add the honey and the prepared mustard. Stir until mixed. Add salt & pepper to taste. Adjust seasonings and add more basil & thyme if needed.
7. Add the mustard greens to the pot and stir until combined. Remove pot from the heat. You want the mustard greens to be slightly wilted but still bright green and slightly crunchy.
8. Serve over cornbread or brown rice. Both absorb the juices of this dish and are a great compliment!
1 yellow onion, peeled & diced
3 cloves garlic, peeled & minced
4 carrots, cleaned & sliced
4 stalks celery, cleaned & sliced
1 turnip, peeled & diced
1 parsnip, peeled & sliced
1 yam, peeled & diced
1 tbsp dried basil
1 tbsp dried thyme
1 tsp dried mustard
2 bay leaves
1 cup dry black eyed peas
water
1 tsp prepared Dijon mustard
1 tbsp honey
salt & pepper
1 bunch mustard greens, washed, stemmed & chopped
1. In a stock pot heat the olive oil over medium heat.
2. Add the onion and saute over medium heat for 5 minutes
3. Add the basil, thyme & dry mustard. Stir well. Cook for another minute until the spices are fragrant.
4. Add the black eyed peas and bay leaves to the pot. Add enough water to cover the mixture. About 3 cups. Cover the pot and bring to a boil. Once boiling reduce the heat to medium and let simmer.
5. Simmer for about 45-60 minutes. You want the beans to be fully cooked, but still firm and not mushy. Most of the water should be absorbed.
6. Turn off heat. Add the honey and the prepared mustard. Stir until mixed. Add salt & pepper to taste. Adjust seasonings and add more basil & thyme if needed.
7. Add the mustard greens to the pot and stir until combined. Remove pot from the heat. You want the mustard greens to be slightly wilted but still bright green and slightly crunchy.
8. Serve over cornbread or brown rice. Both absorb the juices of this dish and are a great compliment!
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