The chickens are currently poking around out back on this sunny Cleveland day in January. A large roasting pan swirling with turkey carcass and partially gelled stock, to be warmed and then strained this afternoon, lies in wait on the cold, cement floor in the garage. A soup pot filled with at least a gallon of vegetable-bean soup lies adjacent, soon to be poured into large glass jars, and then stored in the freezer. Chief Cook-and-Bottle-Washer made it on Friday, and it is GOOD! Here is a little something similar sent by longtime reader Jean N. Thank you, Jean!
1/2 lb. dry black-eyed peas, rinsed
1 large onion, finely chopped
2 large carrots, finely chopped
2 stalks celery, sliced thinly
1 large red bell pepper, seeded and chopped
1/4 cup tomato paste, dissolved in 1/2 cup water
2-4 garlic cloves, minced
1 bay leaf
¼-1/2 tsp hot pepper flakes
¼-1/3 cup extra virgin olive oil
1/4 cup whole wheat little elbow macaroni OR tubettini OR flat square Greek egg noodles
2 cups chopped, fresh, or frozen greens (spinach, chard, collards, etc.)
2 tbsp. red wine vinegar
Cover the black-eyed peas with water, bring to a boil, and drain. Combine cooked peas, onion, carrots, red bell pepper, dissolved tomato paste, garlic, bay leaf, hot pepper and 1/4 cup olive oil in a large soup pot or Dutch oven. Add water to 2 inches above the peas and vegetables, and turn heat to medium-high. Just as it begins to boil, cover the pot, reduce heat to low, and simmer 40-50 min until beans and vegetables are tender. Add pasta, return heat to medium-high, and cook 5-10 min until pasta is cooked and much of the extra liquid has been absorbed. Stir in greens, vinegar, and 2 tbsp. more olive oil (if desired), and allow to cool for 10 minutes before serving. Serves 4-6. Tastes even better the next day. By the way, black-eyed peas do not require soaking, so you can make this recipe with whatever veggies are available when you arrive home from work.
1/2 lb. dry black-eyed peas, rinsed
1 large onion, finely chopped
2 large carrots, finely chopped
2 stalks celery, sliced thinly
1 large red bell pepper, seeded and chopped
1/4 cup tomato paste, dissolved in 1/2 cup water
2-4 garlic cloves, minced
1 bay leaf
¼-1/2 tsp hot pepper flakes
¼-1/3 cup extra virgin olive oil
1/4 cup whole wheat little elbow macaroni OR tubettini OR flat square Greek egg noodles
2 cups chopped, fresh, or frozen greens (spinach, chard, collards, etc.)
2 tbsp. red wine vinegar
Cover the black-eyed peas with water, bring to a boil, and drain. Combine cooked peas, onion, carrots, red bell pepper, dissolved tomato paste, garlic, bay leaf, hot pepper and 1/4 cup olive oil in a large soup pot or Dutch oven. Add water to 2 inches above the peas and vegetables, and turn heat to medium-high. Just as it begins to boil, cover the pot, reduce heat to low, and simmer 40-50 min until beans and vegetables are tender. Add pasta, return heat to medium-high, and cook 5-10 min until pasta is cooked and much of the extra liquid has been absorbed. Stir in greens, vinegar, and 2 tbsp. more olive oil (if desired), and allow to cool for 10 minutes before serving. Serves 4-6. Tastes even better the next day. By the way, black-eyed peas do not require soaking, so you can make this recipe with whatever veggies are available when you arrive home from work.
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