Ginny had the day off from fluting activities so she concocted this delicious recipe. I am pretty picky about vegetarian recipes. I want something that will fill me up and stay with me for several hours. Beans are always a great option as the main ingredient because they have so much protein and fiber.
The cold has firmly set in around here and I will be elated when we finally get our chimney inspected so we can build fires indoors. We have had several fires in the outdoor fire ring, but I am less than inspired to build them when the mercury edges close to freezing. Also, my search for good pieces of lumber for the outdoor kitchen has proved more of a challenge than I imagined. Turns out, long pieces of 2 x 6 boards that are treated and in good shape are harder to come by than a cat dancing on water. I may be forced to purchase some of the boards at a severely discounted price at the Habitat ReStore. Such is the lot of a recycler.
Back to the beans…this is a simple recipe packed full of healthy veggies and savory broth. I would recommend your favorite cornbread or corn cakes to go with it. I tried some tonight with a heaping of Monterey Jack and it was delicious!
PREP TIME: 10 MINUTES COOK TIME: 40 MINUTES SERVINGS: 6
- 4 tbsp. butter
- 2 onions, sliced thin
- 5 stalks of celery, chopped
- 1 red bell pepper, chopped
- one bunch collared greens, stems removed and chopped
- 3 tbsp. flour
- 2 tsp dried thyme leaves
- 1.5 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp nutmeg
- 1.5 tsp red pepper flakes
- 1.5 tsp dried oregano leaves
- salt and pepper to taste
- 2 cups chicken broth
- 3-15 oz. cans of black eyed peas, rinsed
- Melt butter and soften onions in a Dutch oven on medium heat. After about five minutes, add celery and red pepper to soften with the onions for an additional ten minutes, stirring occasionally. Add collared greens.
- Mix flour, spices, and salt and pepper in a separate bowl. Whisk the flour mixture in with the vegetables for about 30 seconds until incorporated. Add the broth slowly and continue whisking until the flour is dissolves. Simmer for about two minutes, still whisking until thickened and bubbling. Stir in rinsed black eyed peas.
- Cover and reduce heat to low so the flavors can meld for about 15 minutes. Serve with your favorite cornbread and enjoy!