Imagine my shock when Rob called me from the grocery store to tell me they were out of broccoli. It wasn’t even a weekly special. No broccoli in the entire store. I thought new year’s meant more carrots, but maybe it really means broccoli?
In any case, have no fear, I switched recipes and ended up clipping off the last of my garden kale. Yes, there has been snow here for over 2 weeks and yes, hidden underneath the snowy blanket, my kale is still alive and kicking. More power to the kale! (The broccoli dish will have to wait)
Black eyed peas are certainly not just for the new year, but I was drawn to this black eyed pea and kale stew through Random Recipes. This month’s challenge was to randomly select a recipe from a cookbook from someone else’s library. I decided to tackle this electronically. When I saw Ali was gifted Superfood Kitchen I tried to borrow it from the library, but it hasn’t been received yet. In that moment, I decided that the first recipe I found online from the cookbook would be my “random recipe” and I found it here: Kale and Black Eyed Pea Stew. I like that Julie has incorporated more common “superfoods” into her cookbook, like leafy green and legumes, which can be seen in this recipe.
This is no ordinary bean and green stew. Along with black eyed peas and kale, there is red pepper as well as my addition of oyster mushrooms. It is a European spice mash-up with oregano and thyme as well as smoked paprika and Ancho chile powder. I was scared to use a full tablespoon of smoked paprika, but feel free to use more because this was not spicy. I ended up adding liquid smoke at the end for a further depth of flavour. But oh, this alone would still be a great chili-like stew, but this it is not. A special twist comes form the addition of ground wakame. A little goes a long way and makes this a unique stew. It brings a certain seaweedy-ness to the stew. By the way, a few notes about my version: I used dried herbs in this recipe because I don’t usually use fresh herbs for a long simmer (they turn to mush, so maybe remove them as a bouquet garni). As well, the recipe calls for 3 cups of cooked black eyed peas but I am fairly confident this dish could be made more simply by cooking dried black eyed peas with the soup broth (which I have not tried but noted in the recipe below).
Smoky Tempeh and Chard Stew
Spanish Lentil and Mushroom Stew
Sneaky Collards at Serious Eats
Roasted Squash and Shallots with Merguez Chickpeas in River Cottage Veg Every Day
Spanish Chickpeas and Spinach Stew with Ginger at I don’t know, what do YOU want to eat?
Smoky Red Lentil Stew by Sprouted Kitchen
Smoky Paprika Baked Beans by The Spade & Spoon
Spiced Red Lentils by Ottolenghi
Pumpkin Chili by Never Homemaker
French Lentil Soup with Smoked Paprika in Let Them Eat Vegan!
Easy New Orleans Red Beans and Rice by Fat Free Vegan
“1 Million” Veggies Lentil Stew by Chocolate Covered Katie
My other recipes with smoked paprika are here
Rob and I came up with a few new traditions this year.
1. When we host Christmas (you know when we finally have our imaginary children), it is going to be a pyjama party all day long. At home, we get dressed up for Christmas dinner, but we’ll buck the trend with comfy pyjamas until dessert. We both got PJs for Christmas, so it must have been a sign my mom is on board, too!
2. Sydney fireworks. Rob and I both start each day fairly early (5am on work days) so staying up past midnight to watch a ball drop on New Year’s Eve is a hard-earned delight. This year, Rob and I watched the spectacular fireworks as Sydney fired its way into the new year. Trust me, New York has nothing compared to their expansive fireworks… and it started at 8am EST!
I have never celebrated the new year with beans and greens, but I see no reason not to try to incorporate some black eyed pea love into a new year celebration.
This year, I decided to mash up some black eyed peas into a hillbilly hummus. Crescent explains this delightful pantry-friendly hummus was created as a local interpretation when she lived in Arkansas. The double leguminous hummus is created with black eyed peas, peanut butter, garlic and apple cider vinegar. A touch of sage complements the flavours surprisingly well and makes a wicked spread. No stranger to peanut butter in hummus, I bet black eyed peas could also be substituted 1:1 with chickpeas in traditional hummus. I found peanut butter to be a prominent flavour whereas the black eyed peas were merely a vector for the PB. I also used my Vitamix to create a silky smooth spread. I was initially worried I would lose a bunch of it behind in the blender blades, but my fingers were quite nimble so I had ample sampling before bringing it to my New Year’s Eve party. It was as well received as I had hoped, and more!
Here’s to a happy and healthy new year!
As I said, I don’t really do anything different around January 1.
I had a long list of things I wanted to do over the holidays, though, but didn’t really conquer much of the list. Other than spend time with family and friends… and with myself. Sometimes, it may be more important to get a good relaxing vacation instead of worrying about work and other deadlines.
Rob and I had planned to do some spring cleaning, going through some of our stuff downstairs, but we procrastinated instead…
I know some people are really good about cleaning out their pantries of old food, but I tend to accumulate instead of purge. However, I’ve had 2 recent cooking mishaps from stale spices, so I am urging you not to follow my footsteps into the same fate! Toss those old spices!
In my case, I inherited a nice spice drawer when I moved into our new house. The drawer is lined by rows of jars with spices. Some new to me, like anardana, and others that I had never used before like marjoram, and others that I just didn’t have like chili powder and ground mustard. I quickly added in some of my own spices that were missing like smoked paprika, parsley and mint. While I know how old my spices are, I wasn’t sure how long the inherited spices had been there… but when this recipe called for ground mustard, low and behold, I had some and plundered on.
This is a recipe for a Trinidadian Black-Eyed Pea Soup from Madhur Jaffrey’s World Vegetarian (recipe also posted here). In addition to inheriting spices, I also was (very kindly) lent a slow cooker. This soup looked simple enough to simmer away in the crockpot, so I pieced it together and timed it so it would be ready by the time I got home after work. Since I was to be sharing this with a bunch of friends, I doubled the amount of black-eyed peas, carrot and spices, turning this into a stew instead of a soup.
There was so much stuff in the slow cooker, I was worried it would boil over! Thankfully, by the time I made it home, the stew was ready and Rob had already started to dish it out.
Everyone said they liked the stew, but I thought something was missing. The fresh cilantro and chives were important for flavour but the stew needed a bit more depth of flavour. I wasn’t happy with it. Someone ended up adding a spicy Dijon mustard and said it was superb. When I ate the leftovers, I agreed that the mustard really helped. But I thought to myself, I know I added the ground mustard – why can’t I taste it? So I went back to the ground mustard in the spice drawer… dipped my finger in it and tasted it. And what did it taste like? NOTHING! It definitely needed to be tossed!
Combined with lackluster results from Chili Lime Roasted Chickpeas due to stale chili powder, this has really gotten me to think about tossing the old spices! Out with the old and in with the new!
This is my submission to Deb for this week’s Souper Sundays, to this month’s Bookmarked Recipes, to Ricki’s Weekend Wellness, to this month’s My Legume Love Affair, hosted by Chez Cayenne, and to this month’s No Croutons Required featuring black eyed peas.
How many of you have New Year’s Day traditions? Christmas, sure. Thanksgiving, yup. Easter, ok. But New Year’s Day? New Year’s Eve gets most of the love and January 1 usually is a day to relax and unwind.
In the Southern US, one New Year’s tradition is to eat black-eyed peas for luck. Apparently, it represents fertility. Eating greens symbolizes wealth and pig represents a link to slavery. All three components are typically eaten together in a dish called Hoppin’ John for a lucky new year.
Personally, any time one eats beans and greens it is a reason to celebrate. I’ll pass on the pig, please.
As the year of the bean concludes (or is just beginning), it is nice to revisit some new finds. My mom introduced me to black-eyed peas when she made them as Mango BBQ Beans. They were much nicer than the kidney beans. Small, yet meaty, they paired well with the sweet and smoky baked beans.
Since then, I have been hankering to cook with them some more. This recipe for garlicky and lemony black-eyed peas and kale was so good Tess included it in both Radiant Health, Inner Wealth and The Two Week Wellness Solution (and on her blog here) and my slightly adapted recipe follows.
If you use canned beans (or peas?), this is a wickedly fast recipe to make. However, I made my own BEPs from scratch. Adding the vegetable broth, bay leaves and onion really boosts the beans since it all gets absorbed by the beans. Combined with the garlic, lemon, and kale, this is a tasty pot of beans that is low in fat but full of flavour. Yes, there are 6 cloves of garlic, but they are cooked and more subdued. You can eat it hot from the pan, but I preferred the chilled leftovers – perfect for lunch on New Year’s Day or your next potluck.
Here’s to a new year filled with beans and greens!
Here are some other recipes with black eyed peas that I’ve had my eye on:
Hoppin’ John from Simply Recipes
Black-Eyed Pea Masala from Fat Free Vegan (
we’ve Rob made this [and I ate it] already and it was a gorgeous, subtly spiced dish)
Black-Eyed Pea and Caramelized Onion Salad from Chow
Bulgur and Black-Eyed Pea Salad with tomatoes, Onions and a Pomegranate Dressing from Bon Appetit (looks very similar to my Turkish Bulgur Pomegranate and Almond Salad)
Middle Eastern Black-Eyed Pea Stew from Adaba Foods
Baked BBQ Black-Eyed Peas from Vegan Soul Kitchen
Southwestern Bean Salad with Black Beans, Black-Eyed Peas, Peppers, and Cilantro from Kalyn’s Kitchen
Hottie Black-Eyed Peas and Greens from Appetite for Reduction
Spicy-Smoky Black-Eyed Peas from Plant Powered
Spicy Black-Eyed Peas and Collard Greens from Branny Boils Over
Caribbean Curried Black-Eyed Peas with Plantains from the Post Punk Kitchen
Trinidadian Black-Eyed Pea Soup from Madhur Jaffrey’s World Vegetarian
Creole Black-Eyed Peas from Fat Free Vegan
Pineapple and Red Pepper Salad with Black-Eyed Peas from Fresh365
Cinnamon-Flavoured Black-Eyed Peas from 660 Curries
Black-Eyed Peas and Leeks with Marjoram and Tarragon from 101 Cookbooks
Black-Eyed Pea and Tempeh Beanballs from Appetite for Reduction
Black-Eyed Pea and Barley Stew from What Would Cathy Eat?
This weekend, I was planning a menu since I was hosting guests. I initially thought my challenge was finding something I could make or reheat in a kitchen devoid of all my usual ingredients and utensils.
No, that was not my challenge.
“I don’t like vegan food,” said one guest.
Oh my gosh, what to do?!
I would obviously have to figure out a way to appeal to everyone’s palates with our limited kitchen possibilities.
If meat was somewhat prominent, perhaps a vegan dish could be stealthily incorporated into the menu.
In the end, we opted to use the barbecue for some quick meals with side dishes I made at home earlier. We served barbecued wild boar sausages with a side of (vegan) coleslaw. For dessert, we made mango shrikhand or simply unadorned Alphonso mangoes for those averse to yogurt. The following day we went entirely vegan with mango BBQ beans, leftover coleslaw, cucumber slices wrapped inside a tortilla, or with a side of multigrain bread.
I heard the sausages were nice, but there were resounding compliments for the mango BBQ beans. Red kidney beans are simmered in a tomato sauce spiced with coriander, allspice, liquid smoke and mango. Smoky, sweet, zippy and saucy. A perfect combination for barbecue flavours. Don’t be fooled by the mango, though. It adds sweetness as opposed to authentic mango flavour, although some of the frozen mango chunks were still present within the sauce. While the original recipe from Appetite for Reduction calls for red kidney beans, I think pinto beans would be better next time. This way, it would be more similar to baked beans. Or black beans since they pair so well with mango.
The great thing about these beans, though, is that they are easy to whip up in advance. After an overnight sit, they tasted even better. Just reheat prior to serving and you’ve got some smokin’ mango BBQ beans!
I bit my tongue as my guest said these were one of the best baked beans she’s eaten. They were vegan and she knew that, too. I just won’t label anything in advance to ward off any undue prejudice.