Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
New Years Black Eyed Peas Slow Cooker Recipe
Day 1.
2 bags of dried black eyed peas, frozen Trader Joe's Chicken and Apple Sausage, a head of garlic and some apple cider vinegar.
sorry little guys! you didn't make the cut.
I got my sous chef started on peeling the head of garlic,
I added a tablespoon of the apple cider vinegar for flavoring because we seem to have two large unopened bottles for no good reason and I guessed that the vinegary acid would help soften the beans.
I have never cooked or eaten black eyed peas (well, before today). But, I watch a lot of Food TV and the last few days these little beans have been featured a lot, as a symbol of prosperity in the New Year.
I'm a sucker for both symbolism and prosperity.
After digging through the internet for a while, I discovered that Black Eyed Peas are typically soaked overnight and simmered with a ham hock. The idea of soaking something overnight sounds like entirely too much work, and I'm pretty sure a ham hock is a pig's foot and that is just disgusting. I've seen pigs. I know where their feet have been.
We did have these in the freezer though:
I figured I could do this. I gathered my ingredients:
2 bags of dried black eyed peas, frozen Trader Joe's Chicken and Apple Sausage, a head of garlic and some apple cider vinegar.After rinsing the beans in warm water, and sorting---which I have never done before---(I assumed it meant picking out the few undesirables).
sorry little guys! you didn't make the cut.
I got my sous chef started on peeling the head of garlic,while I boiled a kettle of water.
I dumped the beans into the crock, and covered them with just enough boiling water to fully cover the beans. I added the sausage and garlic cloves and turned the slow cooker on high.
I added a tablespoon of the apple cider vinegar for flavoring because we seem to have two large unopened bottles for no good reason and I guessed that the vinegary acid would help soften the beans.
It was 8:07 am so I figured if the different recipes I perused were correct, we should be munching on some soft beany goodness for dinner.
Dude. The slow cooker rocks. Rocks, I tell you!
The whole thing was done in less than 3 1/2 hours. Totally cool.
All in all, I definitely think that I will cook dried beans in the slow cooker again. But I don't think I'll be making black eyed peas any time soon.
Black eyed peas are gross.From Bland to BAM!
So I made these quinoa bean burgers... they sounded good in theory... but they seriously had no flavor... thankfully I only cooked two before realizing this... after some red hot and some garlic added to the mix, plus some of that dijon mayo from the fries added on top... we were good to go :)
Quinoa Burgers
recipe adapted from Whole Living
Serves 4.
* 1/2 cup rinsed quinoa
* 1 medium carrot, cut in large chunks
* 3 scallions, thinly sliced
* 15 ounces great northern beans, drained and rinsed
* 1/4 cup plain dried breadcrumbs (I used panko)
* 1 large egg, lightly beaten
* 1 tablespoon ground cumin
* Coarse salt
* Ground pepper
* 2 tsp chopped garlic
* red hot (to taste)
* 2 tablespoons olive oil
* 4 pitas (each 6 inches) We used Flat Out Wraps cut in half
* 1/2 English cucumber, thinly sliced diagonally
* tomato and lettuce to top
* dijon mayo
Directions
1. In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, garlic, scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
3. Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
4. Serve burgers in pita topped with cucumber, lettuce, tomato, and mayo.
Quinoa Burgers
recipe adapted from Whole Living
Serves 4.
* 1/2 cup rinsed quinoa
* 1 medium carrot, cut in large chunks
* 3 scallions, thinly sliced
* 15 ounces great northern beans, drained and rinsed
* 1/4 cup plain dried breadcrumbs (I used panko)
* 1 large egg, lightly beaten
* 1 tablespoon ground cumin
* Coarse salt
* Ground pepper
* 2 tsp chopped garlic
* red hot (to taste)
* 2 tablespoons olive oil
* 4 pitas (each 6 inches) We used Flat Out Wraps cut in half
* 1/2 English cucumber, thinly sliced diagonally
* tomato and lettuce to top
* dijon mayo
Directions
1. In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, garlic, scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
3. Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
4. Serve burgers in pita topped with cucumber, lettuce, tomato, and mayo.
Soup to warm you up
I don't know about you but it's been COLD here. And the other day we got all types of snow and the plows didn't seem to be out at all. What's up with that? It took one friend an hour and a half to make it into work! That's just wrong.
For days like this everyone should just stay home and make up a nice pot of soup. This is super easy, fast, no fuss soup. No boiling for hours, just toss it all in the pot to heat up, and you're good to go. I added turkey kielbasa and shrimp to mine, but you could easily leave them out and have a nice vegetarian soup.
I'd like to thank Donna and Frank for the awesome new bowls!!
I love these things.
Beantastic Soup
spray or drizzle of olive oil
4 scallions green and white parts chopped
1/2 cup salsa (i used medium heat)
3 cloves garlic chopped
1 can low sodium black eye peas (not rinsed or drained)
1 can low sodium red beans (not rinsed or drained)
2-4 glugs Franks Red Hot (more or less to taste)
2 cups low sodium vegetable stock (I LOVE wegmans low sodium vegetable and chicken stocks, you can find them in the organic aisle, they are flavorful and only have 4% sodium per serving!)
1/2 a package turkey kielbasa sliced
1/2 lb frozen cooked shrimp thawed and tails removed
chopped scallions for garnish
thickly grated sharp cheddar cheese for garnish
Saute kielbasa in a soup pot until nicely browned, add garlic, ginger and scallions until aromatic (1-2 minutes)
Dump in half the beans and mash with a potato masher, then dump in the rest of the beans in un-mashed.
Add vegetable stock and red hot and stir to incorporate. Simmer until heated through (about 5 minutes). A few minutes before serving add the shrimp (you want them to heat up but not over cook since they are already cooked).
Serve topped with scallions and grated sharp cheddar.
This soup is done in under 30 minutes start to finish.
If you can't find low sodium beans, it's ok, just drain and rinse one can and not the other. That will still give you a little of the thickness with some less salt. If you used both full on sodium without rinsing, it may be a bit overpoweringly salty.
Chow!
For days like this everyone should just stay home and make up a nice pot of soup. This is super easy, fast, no fuss soup. No boiling for hours, just toss it all in the pot to heat up, and you're good to go. I added turkey kielbasa and shrimp to mine, but you could easily leave them out and have a nice vegetarian soup.
I'd like to thank Donna and Frank for the awesome new bowls!!I love these things.
Beantastic Soup
spray or drizzle of olive oil
4 scallions green and white parts chopped
1/2 cup salsa (i used medium heat)
3 cloves garlic chopped
1 can low sodium black eye peas (not rinsed or drained)
1 can low sodium red beans (not rinsed or drained)
2-4 glugs Franks Red Hot (more or less to taste)
2 cups low sodium vegetable stock (I LOVE wegmans low sodium vegetable and chicken stocks, you can find them in the organic aisle, they are flavorful and only have 4% sodium per serving!)
1/2 a package turkey kielbasa sliced
1/2 lb frozen cooked shrimp thawed and tails removed
chopped scallions for garnish
thickly grated sharp cheddar cheese for garnish
Saute kielbasa in a soup pot until nicely browned, add garlic, ginger and scallions until aromatic (1-2 minutes)
Dump in half the beans and mash with a potato masher, then dump in the rest of the beans in un-mashed.
Add vegetable stock and red hot and stir to incorporate. Simmer until heated through (about 5 minutes). A few minutes before serving add the shrimp (you want them to heat up but not over cook since they are already cooked).
Serve topped with scallions and grated sharp cheddar.
This soup is done in under 30 minutes start to finish.
If you can't find low sodium beans, it's ok, just drain and rinse one can and not the other. That will still give you a little of the thickness with some less salt. If you used both full on sodium without rinsing, it may be a bit overpoweringly salty.
Chow!
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