January 28, 2013
Frieda's Speciality Produce Black-Eyed Peas
My family loves beans. I have never had a problem getting my kids to eat any type of beans, especially pinto beans. They love them. On New Year's Day every year I always make some sort of dish using black-eyed peas. It's supposed to be good luck, and even though I know it doesn't actually do anything having a little bit of fun with food never hurt anyone. Recently I was sent a sample of black-eyed peas from Frieda's Specialty Produce to try in my home kitchen.
One of my favorite ways to prepare black-eyed peas is baked with pinto or black beans. When they are mixed with pinto beans the color is more noticeable, but since I was out I used the black beans I already had in my cupboard. The color of the beans turned out darker since the black beans colored the black-eyed peas. So how did I prepare them? I combined one pound of dried black beans and the 6.5 ounces of black-eyed peas. I let them soak overnight and then I cooked the beans in apple cider. Once the beans were done, I drained the beans, reserving the liquid. Then I placed them in a dutch oven, nestled whole peeled onions, added sorghum, a small amount of chili powder the reserved apple cider cooking liquid and mustard. I then covered with water and let them cook covered for 3 hours at 250 degrees, then with the lid off for another hour. They turned out delicious and were a great way to celebrate the New Year. Interested in finding out more about Frieda's Specialty Produce? They offer a range of products to chose from and can ship right to your door. Here are their links:
Disclaimer: I received a sample from Frieda's Specialty Produce in order to facilitate this review. I didn't receive any other compensation and as always all opinions expressed are my own.