{companions} pinto beans!

I have a pantry full of stuff. You know the grocery store impulse buy. "oooohhh, I think I will make pinto beans this week." and 4 months later there they sit. Well this month I am working through my pantry and my freezer. I think I learned this from my mother. Stock up. Be prepared. Well... let me tell you I am stocked and ready!

I love pinto beans. Hearty, warm a tried and true comfort food. Tonight I am simple going to make some rice, have a big salad and serve them with some tortillas for the kids. I think I might even have an avocado and some cilantro to garnish with. I hope you enjoy!

pintos by ann west

1 package dried pinto beans

1 onion diced

3-4 cloves garlic, crushed and chopped

1 jalapeno - if you have it

2 quarts chicken broth

1 - 2 tsp dried oregano

2 bay leaves

1 - 2 tbls red wine vinegar - or any vinegar you might have

2 tbls tomato paste

salt & pepper

dash of cayenne

Rinse your beans well. (no one wants a gritty pinto - yikes) Place them in a bowl and either soak overnight in water or do the quick soak method with boiling water (check the package). I think you let them sit for one hour or so. Chop your onion and garlic and saute it in 2 - 3 tbls olive oil until tender. Dump your beans into the pot. Slice your jalapeno and put it in the pot with the bay leaves too. Cover the beans with the broth until the liquid is about 1/2 to 1 inch over the beans. Bring to a boil and then reduce to a simmer for 1 hour or so - lid on. You can tell when they are done by there skin. They all get that beautiful opaque pink look to them. (check your liquid and keep it right at the level of the beans.

Add your spices: oregano 1 - 2 tsp, 1-2 tbls vinegar, 2 tbls tomato paste, salt and pepper to taste. I also add a dash or 2 ok maybe 3 of cayenne. Make it how you like it and then cook it for another 45 min to and hour - with the lid off (this helps thicken the stock). Serve as a main or a side and enjoy!

snap shot: Pinto beans always make me think of the Wild West. and that always makes me think of pinto horses. I didn't have a photo of a paint but only of this rather gentrified quarter horse. As my daughter and cousins were washing him he was sneezing out the water. Aren't animals great!

{sharing meals} good luck black eyed peas

happy new year dear readers. WOW 2010. I can't wait for a year of wonderful food, friends and family gatherings, field trips with amy and discovering the new and old. I think it is going to be a great year!

I apologize this post is coming late but these black eyed peas are good any time of year. This recipe we have made in my family for years. My mother always had a huge pot on and friends over on new years day. We did the same this year. These peas are more of a stew than a side dish so don't hesitate to make this the main meal. Oh course the secret ingredient is the "pig". That darn pig always steals the show! Have a great start to the new year!

black eyed peas by ann west (a judy sheean family recipe)

First I like this recipe to stew for some time 4-6 hours. So make it the day ahead if you like.

Wash dried black eyed peas in cold water. If you use fresh you will add them at the very end.

in a large pot with a lid add:

1 pkg black eyed peas

3 lbs pork shoulder roast

1 piece salt pork

1 ham hock

6 slices of bacon

1 onion - chopped

2 cloves garlic - crushed and chopped

1 15 oz can peeled tomatoes

1 tbls worcestershire sauce

1 tsp dry mustard

salt and pepper to taste

cover with water and boil slowly until done 2 1/2 - 3 hrs. (i like a little longer)

serve with hot sauces, green salad and corn bread.

{companions} peas trifecta

Creamer, black-eyed, purple hull ... they all work. This is my basic recipe for peas of this sort. There is just something about the starch in the pea mixed with the acid of the tomato. However, the essential ingredient for me is the vinegar. They just aren't the same without it. I like to let them simmer for some time but really ... they are wonderful as soon as they are done. My family likes these types of peas as either a side dish or for a main. I used fresh peas in this recipe but you can use dried. (if using dried I would use the quick soak method listed on the bag). If you use dried peas in your peas will have a little bit different taste and consistency but it is still very yummy. Basic, wholesome and good!

creamer peas by ann west

1 lb peas - creamer, black-eyed, or purple hull

2 slices of bacon (left whole then you can remove)

1 small onion chopped

1 clove garlic

2 ripe tomatoes chopped

1 bay leaf

1 tsp oregano

chicken or vegetable broth 3 -4 cups

2 tbls white wine vinegar

dash of worcestershire sauce

pinch of dried mustard

pinch of cumin

salt and pepper to taste

* if you are vegetarian or want a lighter version without bacon try adding some smoked paprika. I love the smokey flavor it gives the peas without the fat!

Saute chopped onion in pan with a little olive oil and the strips of bacon until onions are cooked. Add peas, chicken broth (3 cups of broth to start), the garlic, tomatoes, bay leaf, and oregano. Let simmer for 15 - 20 min. Add vinegar, worcestershire and salt and pepper to taste. If it needs more liquid add more broth. Let cook another 15 - 20 minutes and adjust seasoning again. Serve as a side dish or as a main with salad and toasted cheese bread or cornbread. If there are leftovers I like to add some spinach too. This recipe is enough for a family of 5 but I double it so we have plenty and then some.

enjoy!