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Peas and Beans

BLACK-EYE PEA SALAD

Ingredients:

  • 1 cup halved grape tomatoes
  • 2 ½ tbsp. canola mayonnaise
  • 2 tbsp. red wine vinegar
  • 1 (15-oz) can unsalted black-eyed peas, rinsed and drained
  • 2 cups baby arugula
  • Salt and Pepper to taste

 

Directions:

  1. Combine tomatoes, mayonnaise, red wine vinegar, black-eyed peas, salt and pepper in a large bowl. Stirring to coat.
  2. Add arugula; toss gently to combine and enjoy!

BLACK-EYED PEAS

Ingredients:

  • 1 lb. Dry black eyed peas
  • 6 cups low-sodium vegetable broth
  • 2 cups baby spinach or other greens
  • Salt and pepper

 

Directions:

  1. Add beans to a large bowl and add water to cover by at least 4 inches. Cover and let soak for at least 6 hours and up to overnight.
  2. Drain beans and rinse under cold water. In a large pot over medium heat add beans and chicken broth. Bring to a boil then reduce heat and let simmer, covered, 45 minutes, or until beans are tender. Add more broth as necessary.
  3. Stir in spinach and simmer another 5 minutes. Season with salt and pepper. 

BUTTERY GARLIC GREEN BEANS

Ingredients:

  • 1 lb. fresh green beans trimmed and snapped in half
  • 3 tbsp. butter or olive oil
  • 3 cloves garlic, minced
  • 2 pinches lemon pepper
  • Salt to taste

 

Directions:

  1. Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter melts, 2 to 3 minutes.
  2. Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

EDAMAME BLACK-EYED PEA CITRUS SALAD

Ingredients:

  • 2 cups thawed edamame
  • 3 cups black-eyed peas, cooked
  • ½ cup red onion, diced
  • ¼ cup fresh flat leaf parsley, chopped
  • Juice from ½ orange
  • Juice from 1 lemon or lime
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. olive oil

 

Directions:

  1. In a large mixing bowl, add all the ingredients. Mix well.
  2. Place in the fridge for 30 minutes, so the flavors can marinate. Will last in the fridge for 5 days. 

MEDITERRANEAN BLACK-EYED PEAS

Ingredients:

  • 2 tbsp. Extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 to 3 carrots, chopped
  • 1 medium diced tomato
  • 2 cups water
  • 15 oz. black eyed peas, cooked

 

Directions:

  1. Heat olive oil in a large pot, add onion, bell pepper, and carrots and cook for 5 minutes, stirring regularly.
  2. Now add the tomato, water, and raise the heat and bring to a boil. Add in the black-eyed peas and boil for 5 minutes, then lower the heat. Cover part-way and let simmer for 25-30 minutes. Stir occasionally and add more water if the stew starts to look drier.
  3. Transfer to bowls and add a generous drizzle of olive oil. 

ROASTED GREEN BEANS & ALMONDS

Ingredients:

  • 1 lb. fresh greens beans, trimmed
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • ¼ cup slivered almonds
  • 2 tsp minced garlic

 

Directions:

  1. Preheat oven to 425 degrees.
  2. Spread green beans in a single layer on baking sheet. Drizzle with olive oil Roll the green beans in the olive oil so each one is nicely coated. Liberally salt and pepper. Bake for 15 minutes.
  3. Remove from the oven. Flip green beans. Spread minced garlic and slivered almonds. Place back in the oven and bake for an additional 5 to 7 minutes.
  4. Serve immediately.

SHELL PASTA WITH CARROT TOP PESTO, BACON AND BLACK-EYED PEAS

Ingredients:

  • 1 box dried shell pasta, cooked
  • 3 oz. thick sliced bacon, diced
  • 2 cups black-eyed peas, cooked
  • 1 cup carrot tops
  • ¼ cup olive oil
  • Parmesan cheese 

 

Directions:

  1. Cook black-eyed peas, and pasta, reserving 1 cup of the pasta water.
  2. Combine carrot tops, olive oil, salt and pepper in a food processor or blender until the mixture formed a paste.
  3. In a large saucepan, cook bacon pieces until crispy. Add drained beans and sauté for 1-2 minutes or until coated. Add cooked pasta and pest and stir well, adding pasta water as needed if the mixture is too dry. Season to taste with salt and pepper. Top with freshly shaved parmesan cheese! 

SNAP PEA SUCCOTASH WITH BASIL AND CUMIN

Ingredients:

  • 2 tbsp. olive oil
  • 2 cups fresh or frozen (thawed) whole kernal corn
  • 8 oz. fresh sugar snap peas
  • 5 miniature sweet peppers, seeded and sliced into ¼ in rings
  • 2 tbsp. shredded fresh basil
  • 1 tsp. ground cumin
  • 1 clove garlic, minced
  • Salt to taste

 

Directions:

  1. In a large skillet, heat olive oil over medium-high heat. Add Corn and cook 2 minutes, stirring occasionally.
  2. Add snap peas, peppers, garlic, and salt; cook and stir 2 minutes more.
  3. Remove from heat; stir in basil and cumin. Serve and enjoy!

SUGAR SNAP PEAS

Ingredients:

  • 1 ½ lbs. sugar snap peas
  • 1 tbsp. extra virgin olive oil
  • 1 ½ tsp. kosher salt
  • ¾ tsp. ground pepper

 

Directions:

  1. Remove and discard the stem end and string from each sugar snap pod.
  2. Heat the olive oil in a large sauté pan over medium-high heat. Add the sugar snap peas, salt and pepper and sauté, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
  3. Place the sugar snap peas in a serving bowl and enjoy!

SUGAR SNAP PEAS WITH SESAME SEEDS

Ingredients:

  • 3 cups fresh sugar snap peas (about 12 ounces)
  • 1 tsp. grated fresh ginger
  • 2 tsp. butter
  • 1 1/2 tsp. toasted sesame oil
  • 1 tsp. white sesame seeds, toasted
  • 1 tsp. black sesame seeds
  • Salt and pepper to taste

 

Directions:

  1. Remove strings and tips from fresh peas. Cook fresh peas, covered, in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender. Drain well. Transfer peas to a large bowl; set aside.
  2. In a small saucepan, cook ginger in hot butter for 1 minute. Remove from heat. Stir in toasted sesame oil, salt and pepper. Pour butter mixture over hot cooked peas; toss to coat. Sprinkle with sesame seeds. Serve warm, at room temperature or chilled.