Beans, Uncategorized

Black eye peas

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The first time I had black eye peas I was in a town just north of Valdosta, GA. My husband and I decided to visit my mother in law. It was the first time I had black eye peas. It was so good! I wanted to have it every single time we went down there. Finally, I just started paying attention and making it at home. It’s so simple. Who would have thought that it could be??

I make these pretty much any time of the year. I don’t really go into the whole new years tradition of eating collards and black eye peas. I did this year, just because they were on sale and the collards looked AMAZING. They were 2 for $5.00. I got so many collards from the two bunches of greens. I ended up freezing about 18 servings of them. Can you believe this!? That’s how many I had!! PLUS we had four people eating dinner that night and we had HUGE plates full of them. I’ve never frozen them before, so I am quiet anxious to see how that turns out. When I made these I ended up not having a ham bone. Instead I had smoked ham slices. I had these left over because of some soup I had made. This is the reason that I told you guys save those bones. Stick them in the freezer and use them up for these kind of things. If not you can use ham hocks, ham pieces, smoked ham slices, and sometimes I can find ham chunks at my grocery store.

Bag of dried beans

water

Ham bone, chunks, or  pieces

salt and pepper, to taste

Sort through the beans and ensure that you have no rocks, dirt, or other undesirable pieces. After sorting, place in a bowl and cover at least 2 inches over with water. Let soak from 6 hours to 24 hours. Be sure to check water to ensure it still has plenty. I usually put mine to soak in the morning and cook in the evening time. When ready to cook, pour beans into a strainer, not saving any water. Put in a cooker and cover with water, add ham. Cook on medium heat until beans are soft through. Enjoy!

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Beans, Uncategorized

Cowboy beans retake

Cowboy Beans recipe is here!

Above is the link to my original post about cowboy beans. I made these for Thanksgiving and for Christmas. My husband is always asking me to make them. He seriously is in love with them. When they’re almost gone, he does the pouting face (playfully of course!).

You know I have to admit….it makes me feel good when he does this. Who doesn’t like it when their husbands (or wives!!) go crazy over their food!? Go check out the recipe.

Beans, Uncategorized

Quick Cuban Black Beans

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Part two of Nico’s. I wanted to do some kind of sides and not just do pork from the last post and nothing else.  I decided we needed some black beans. It was really good. All my guys loved it. I love having black beans. I think sometimes it’s an underappreciated bean. I don’t know about others, but this is not something we have at our house very often.

3 cans black beans

3 tablespoons olive oil

1 small- medium onion

1 large green pepper, chopped

2 large cloves of garlic – minced

1 teaspoon oregano

2 tablespoon white vinegar

1 teaspoon of salt

1/2 teaspoon black pepper

1 tablespoon sugar

1/4 teaspoon cumin

In a skillet add olive oil. Add green pepper and onion. Sauté until soft. Add garlic. Drain beans and add to skillet. Add a little bit of water to prevent burning.  Add remaining ingredients. Reduce to a simmer and let simmer for 10 minutes.

 

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Beans, Uncategorized

Cowboy beans

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This is another of my grandmother’s recipes. These beans are the beans my husband begs my grandmother to make. Every. Single. Holiday. Finally she got tired of him begging, so she gave me the recipe. Now I have her to thank for my husband and now my boys begging me to make the beans.

1 lb ground beef

1 small onion

1 cup ketchup

2 tablespoons brown sugar

2 cans of baked beans

1 teaspoon chili powder

brown beef and onion in butter. drain fat. combine all ingredients. Add beef and onions. Bake for 30 minutes at 350 degrees.

Beans

BBQ Beans

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My husband loves baked beans. This is one of his favorite recipes. The problem with baked beans in my house, is that they never last. There’s never left overs; and there’s never seconds for some people. Usually my older one and my husband eat seconds and thirds before me and my younger one get our first helping done. These beans didn’t have a chance! The boys had them gone before I blinked an eye. I’m honestly not even sure I made it to the table with them. The one thing I can say to watch out for is that you don’t over cook them, or let them run out of liquid. It’s easy to happen.

2 15oz cans of pinto beans (don’t drain these)

2 teaspoons of cornstarch

2 tablespoons water

1/2 cup ketchup

1/8 cup white vinegar

1/4 cup packed dark brown sugar

2 tablespoons diced onion

1 teaspoon yellow mustard

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon ground pepper

1/2 cup crumbled cooked bacon

Preheat oven to 350. Pour beans into dish. Dissolve corn starch with water and add to the beans. Add remaining ingredients, besides the bacon. Bake for 90 minutes or until sauce becomes thick, make sure to stir about every 30 minutes.Top with crumbled bacon to serve.