Other than onions, I didn't have any vegetables on hand. Nor did I have any fresh herbs, so I substituted with dry. It still turned out mighty delicious. I cooked up some lentils and bulgar with it. The flavor was so rich, I was almost happy just eating that for supper. I used the rest of the stock to make Louisiana style red-beans. We had a bag on hand and this was my first time cooking with them. Finding this recipe landed me at several sites that involved large quantities of bacon, ham, and sausage. Quite traditional, but I really wasn't interested in something that fatty. Thankfully, by revising my search I landed at Fat Free Vegan another great Blog that I've added to my queue. The beans came out delicious, and not too heavy. Instead of rice, I served them over quinoa. However, I do believe next time I will invest in the liquid smoke, or just deal with the extra pork products and try Emeril's recipe. I am also discovering that beans turn out best when soaked over-night. Yes the 2 hour quick soak method works well, but they do not get as soft and breakdown as easily as when soaked for a good 8-12 hours.
|Red Beans over Quinoa, Salad with Walnuts & Bleu Cheese|
1. Soak 2 cups black eyed peas overnight. Simmer for 1.5 hours or until tender. Drain beans.
2. In a large pot add beans, 3 cups low sodium chicken stock, 1 smoked ham-hock, 1 onion diced, 4 cloves garlic finely chopped, 2 bay leaves, 1/4 tsp red pepper flakes, salt and pepper to taste. Simmer 45-60 minutes. Serve with hot pepper sauce.