Tuesday, April 19, 2011

Hottie Black-Eyed Peas & Greens

Hottie Black-Eyed Peas & Greens, page 119


Mmmmm... this was comfort in a bowl. With every bite I took, I liked it more and more. I had kind of a stressful day today, involving an emergency tooth extraction for SweetPotato, so this was just what I needed for dinner. Food that's good for the soul and body.

My southern-style beans and greens are usually made with red beans, and my black-eyed peas usually go into some hoppin' john, so this dish was a slightly different take on my usual. It was satisfying and hearty, without being heavy.

Isa calls for kale or collards; I chose collards, if only for the sake of tradition. The only variation I made from the recipe (besides the usual no-oil routine) was to splash on a little more Cholula sauce before eating. Then, it was perfect.

10 comments:

Two Vegan Boys said...

Love your page. A friend sent it to me. We are in Austin too.

Wendy said...

I am totally into your blog!!!! I am literally excited about each and every posting.

Jules said...

Excellent - thanks for stopping by! :-)

Jules said...

Thank you so much, Wendy! The feeling is mutual!!!

SaraJane said...

I've been wanting to try this one, I'm glad to hear it's so good!

lazysmurf said...

I liked that one too! Beans and greens is one of my most favorite things in the world in general so it makes sense :)

Meridith said...

I made this tonight - your description convinced me to try it. So delicious...it was so good my 3 year old daughter asked to have it tomorrow for lunch. :)

Julie Ann said...

Awesome, Meridith!

Cherie said...

I have a question, I plan on making this tonight but was wondering, Did the beans need to be cooked then put into the recipe, or do you just put them in dry?

Julie Ann said...

Hi Cherie, this recipe calls for already cooked black-eyed peas. Dry peas would require a much longer cooking time. Enjoy!