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Discussion Starter · #1 ·
I'm about to put some dried Black Eyed Peas in a pot of water in the oven. What should I do with them when they're out? I'm thinking about making a soup, any recipe suggestions? I have onions, garlic, every herb that I like, and pretty much all necessary vegetarian ingredients that are stored in the pantry, but no celery and I'm pretty much out of all veggies/fruits. I'm not set on soup though, so if you have a better idea, I'm open. A creamy soup does sound yummy though. <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"><br><br><br>
Thanks!
 

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Cook them up with some garlic, onions, and liquid smoke! The smokiness is essential, since traditionally they'd include ham.
 

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Discussion Starter · #4 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>RabbitLuvr</strong> <a href="/forum/post/2936137"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I don't know, but I'm watching this thread.... I have a bag of black eyed peas in the pantry, no idea what to do with them.</div>
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I bought my bag in Florida and when I was making another recipe with barley, I found that my bag was full of live bugs (the ones that have been haunting my pantry for a few years). I had been storing the BEP and barley in the same Tupperware container, so I decided to get rid of everything that was in that container. The BEP seemed bug free, so I decided to just cook them up. I LOVE BEP, I had them for the first time in a recipe from Appetite for Reduction. Nom nom nom.<br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>saxyphonist</strong> <a href="/forum/post/2936141"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Cook them up with some garlic, onions, and liquid smoke! The smokiness is essential, since traditionally they'd include ham.</div>
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Liquid smoke is a must, I was thinking that <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> I also have fresh shredded carrots and frozen okra, should I use that too?
 

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Discussion Starter · #5 ·
Found this suggestion online, sounds great:<br><br><br>
"About an hour before you want to eat your soup, saute your onions in a (second) pot over low-medium heat. Do this slowly, and don't skimp on the oil. You want them to get all caramelized and luxuriously brown. If in doubt, turn the heat down rather than up. Once your onions have some good color, add your spices and let them "bloom" in the hot oil. (Black pepper, chile powder, curry, cumin, thyme, oregano, etc -- whatever you have in a sensible combination will work here.) Now add your diced carrot and your veggie broth. Drain your cooked beans and add them. Simmer over medium heat for 30 minutes more, which will let the flavor of the soup infuse into the perfectly cooked beans."<br><br>
This is the same person who recommended cooking the beans in the oven. I'm really excited to try them. I'm going to puree some to get that thickness I love in soup.
 

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I don't really like okra, so I'm not one to judge there, but the carrots would be good. Caramelizing the onions would be great too! (As would everything else suggested in that quote.) Maybe throw in some hot sauce as well.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>saxyphonist</strong> <a href="/forum/post/2936141"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Cook them up with some garlic, onions, and liquid smoke! The smokiness is essential, since traditionally they'd include ham.</div>
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YES!<br><br>
Also, Hoppin John! <a href="http://www.veganchef.com/hoppin.htm" target="_blank">http://www.veganchef.com/hoppin.htm</a><br><br>
I like it with Red Hot, nutritional yeast, liquid smoke and a lot more spices and herbs than the recipe includes. <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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Discussion Starter · #8 ·
Thanks for the posts, I'll let you know how it turns out <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #9 ·
I'm getting my spices ready. So far I have chili powder, parsley, basil (pinch), cumin, red pepper flakes, smoked paprika, and a dash of Bacon Salt. I'm going to add liquid smoke and chicken style veggie broth. I have onions caramelizing now and once those are done, I'm going to throw in 2 minced garlic cloves and the spices.<br><br>
ETA: Added a little Liquid Amino and honey for sweetness (I would normally use agave, but I'm out).
 

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Discussion Starter · #10 ·
The soup is still simmering, but I had a bite and it's delicious!<br><br><br><br><img alt="" src="http://i32.photobucket.com/albums/d13/danakscully64/Food/IMG_0402.jpg" style="border:0px solid;">
 

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I'm not a huge fan of black eyed peas, but that looks pretty good.
 

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Texas caviar!<br><br>
Looking for a recipe ...<br><br>
Here's a fairly typical one from Rachel Ray: <a href="http://www.foodnetwork.com/recipes/rachael-rays-tasty-travels/texas-caviar-recipe/index.html" target="_blank">http://www.foodnetwork.com/recipes/r...ipe/index.html</a><br><br>
There are 100s of versions, though. I like it with the BEP all smooshed up, and seasoned more Tex-mex style rather than cajun.
 

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I make a BEP soup with no chicken broth, canned diced tomatoes, cajun seasoning, rice, spinach, celery, onion, and bell pepper. It is so good.
 

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grilled corn, sauteed onions and Mexican salsa (jalapenos, onions, tomatillos, cumin, salt, garlic, lime juice, boiled and pureed). Hot, spicy, zesty, yum...ness
 
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