Black Beans

If you like black beans from a can, then you haven't really tasted black beans! There's nothing like making them in a cast iron kettle, slow simmering for hours, then used in any recipe that you would normally use the canned version in. It's so easy!

What You'll Need:

1 Lb. Dry Black Beans
1 Medium Onion, Diced
1 Medium Poblano Pepper, Diced
2-3 Cloves Fresh Garlic, Finely Chopped
2 Cups Vegetable Broth
Sliced Jalapeno to Taste (I use the nacho slices in the jar because I like the flavor)
1 Tablespoon Chili Powder
1Tablespoon EVOO
Salt & Pepper to Taste

What To Do With It:

Thoroughly rinse the dry beans then soak for a minimum of 4 hours. Place the onion, garlic and poblano in your kettle and cook in the EVOO until the onion is translucent. Rinse the soaked beans well, then place in the kettle and add the remaining ingredients. Add enough water to cover the beans by about 2". Bring to a boil, then reduce heat to a low simmer, cover and simmer until the beans are tender but not mushy. You'll want to check them often and stir gently, you don't want to overcook them, and you want to keep an eye on the water so you don't let them get too dry, but not so much water you end up with soup. Once they're done, you're ready to use them in your recipes or just enjoy them all by themselves!

* Try using them in my Vegetarian Black Bean Enchilada recipe!

Southern Vegetarian Black Eyed Peas

This is by far, one of my favorite comfort foods, and so super easy to make! And unlike a lot of dry bean recipes, this won't require any overnight soaking, or all day cooking!

What You'll Need:

Soup Pot - I prefer Cast Iron
1 Pound Dry Black Eyed Peas
I Large Onion, Chopped
2 Med/Lg Cloves of Fresh Garlic, Thinly Sliced
1/4 Cup Jalapenos (I use pre-sliced from jar)
1 Tablespoon of Butter
1/4 Teaspoon Celery Seed
Sea Salt & Pepper to Taste

What To Do With It:

Rinse the beans well in a collander, and as with
all dry beans, check carefully for rocks! Nothing
ruins a yummy bite of black eyed peas like biting
down on a pebble. 
Put in soup pot, and cover with water - you want
to be careful about your water level so as not to
end up with soup. (As they're cooking, you want to
make sure there's just enough water to go over the
top of the beans.) Add the remaining ingredients,
and bring to a rolling boil. Let boil for 10 minutes,
then lower the heat and allow to simmer until beans
are tender, but not mushy. Depending on your pot, it
shouldn't take more than a couple hours, but check
them frequently!

* Best served with my homemade chow chow (as
pictured) and cornbread.  Look for the chow chow 
recipe too!