Cooking Soundtrack: “Control” SZA
I don’t want to read your ramblings, just take me to the recipe: Black-Eyed Peas and Greens
Star Rating: Three mediocre stars ⭐️⭐️⭐️
There are loads of recipes I haven’t made because they require you to soak beans overnight. It’s not a case of ‘Who has the time?’ because honestly, all you do is pour dried beans into a bowl, add enough water to cover them, and the beans do the rest of the work.
Instead, I’m a little capricious with cooking. This means I don’t like to forward plan, preferring to see what I feel like on the day, like some form of culinary commitment-phobia.
However, this recipe landed in my inbox from Budget Bytes earlier this week, and there was something about the very simple combination of beans and greens that sounded tasty and filling, and coincidentally fit into my current diet regime. It was enticing enough that I remembered to go to Whole Foods and spend an exciting Friday night soaking beans.
As an aside, I make another recipe with black-eyed peas, but those come from cans – cans which cost roughly $1.50 each. The half pound of dried beans I bought cost $1.20 and will swell to three times what a single can contains. Sometimes convenience is important, but the price difference will encourage me to try to be a little better planned in future.
Anyway, this recipe is super easy and after going for a 10km run in the morning I was the mood for stodge. I made one adaptation, which is the addition of one Field Roast chorizo, because sausage and beans are a delicious combination and I was very hungry. I also didn’t add as many greens as suggested because I bought stupid kale, and I keep trying with stupid kale, but I don’t like stupid kale, so I didn’t want to mess up the whole dish with a 170g of stupid kale – do you know how much kale that is? It’s a stupid amount.
I’d give this recipe 3.5 stars. Not because it’s not good, but just because it’s pretty basic. I was very comfortably full and I look forward to eating the leftovers, but it’s not a meal that’s going to blow you away. The entire pot did cost a total of $4 to make, so at least I’d say that’s a pretty good outcome.
2 thoughts on “Black-Eyed Peas and Greens and Fake Chorizo. No Fergie.”
I found “stodge” to be a word unfamiliar to many of the Americans I lived with. Which is a shame, because it’s an excellent word and describes a large proportion of American food. You might know more erudite locals, however. Or the word became much more popular since I single-handedly introduced it to the country in 2003.
I’m not sure anyone I know over here uses it either, but I want this blog to be representative of my use of English and maybe some of these excellent words will even rub off on them. I know words. I have the best words.