We’ve been getting our CSA shares every other week and the produce has been better than I could have hoped for. I’ve made garden fresh ratatouille, had the most flavorful arugula, and tomatoes that just melt in my mouth.
Sometimes the CSA produce we get pushes me to learn something new, as did the bag of shelled, fresh black eyed peas. I wasn’t quite sure what to do with them and internet searches didn’t yield much information. The best information I found was a comment somewhere that fresh beans can take longer to cook than dried beans.
So, I set off to cook these beans with my fingers crossed that Joe would have something that at least resembled dinner.
They were so good that I was almost full from ‘tasting’ them so I could ‘adjust the seasoning if necessary’ before Joe got home from work. The difference between dried and fresh beans is like the difference between dried and fresh blueberries. There’s no comparison.
Not only do they taste fresh but they’re not as starchy. This also means that the broth isn’t as thick – at least mine wasn’t. No worries, though. I strained the beans, put the broth back in my CrockPot, mashed a few serving spoons full of beans into the broth, cranked it up to high, and let it simmer with the lid off until the broth reduced a bit.
Where to get fresh beans?
Sources tell me that you can find them at the Farmer’s Markets and some specialty food stores in the summer. I haven’t seen any at the stores yet. If you’ve spotted some, I’d love to know where.
We pick up our next CSA share on Saturday…keeping my fingers crossed for more fresh black-eyed peas.
For other great summer produce recipes visit:
- Lamb Stuffed 8 Ball Squash from Tasty Eats at Home
- Lemony Green Beans from Kalyn’s Kitchen
- Sweet & Spicy Cherry Salsa from Aubree Cherie
- Raw Kale Salad from Healthy Green Kitchen
- Fruit Smoothie Popsicles from Modern Comfort Food
This is linked to Gluten-Free Wednesdays.
Have you cooked anything new lately?
- 1 – 2 slices of bacon, cut into 1/2 inch strips
- 1/2 medium onion, sliced
- 1 clove of garlic, minced on a microplane
- 1 1/2 medium tomatoes, peeled & diced
- 2 cups fresh, shelled black eyed peas
- 1 1/2 cups low sodium chicken stock
- salt and fresh ground black pepper to taste
- Heat a medium, nonstick pan over medium heat. Add bacon and cook until crispy. Drain on a paper towel, scraping as much grease from the pan as you can. Reduce the heat to medium-low, add the onion into the pan and sautee until soft, about 5 minutes. Add garlic and cook for another minute until fragrant. Scrape into a 4 quart Crock-Pot.
- Add bacon, tomatoes, black eyed peas, and chicken stock to Crock Pot. Cover and cook on high for 4 – 6 hours or until beans are tender. Taste and adjust seasoning as needed. (I didn’t add any salt – it was salty enough for me with the chicken stock and bacon.)
- If broth is too thin for your liking, drain cooked beans and put broth back into CrockPot. Cover, with heat on high, until broth starts to simmer. Uncover and let simmer until desired consistency is reached. Add beans back in, heat through, and serve.