I use canned beans frequently, but I would like to start using dried beans more often since they are less expensive and take up less room in my cabinet. The package indicated that the beans should be sorted and rinsed, and good thing I followed these instructions as I found one small rock and a twig.
This recipe was fairly easy, and the greens were not at all bitter. I would describe the dish as healthy warm comfort food for a cold day. I served this over the polenta triangles which I posted yesterday.
3 c. dried black-eyed peas
6 c. water
6 garlic cloves, minced
1 1/2 t salt
6-8 c. chopped collard greens
2 medium leeks, cleaned and chopped
Freshly ground black pepper
Place black-eyed peas and water in a large soup pot. Bring to a boil, lower the heat to simmer, and cover but leave a small air vent. Add the garlic after 15 minutes. Continue cooking gently until the peas are tender, a total of about 30-35 minutes, adding more water if needed. Stir in salt, greens, and leeks. Cover and simmer for 5 more minutes. Season to taste with black pepper.
-Mollie Katzen “Still Life with Menu Cookbook”
Recipes that Fit 