Black Eye Peas

Ingredients:
1 – 16oz. bag dry Black Eye Peas, soaked overnight

1/2 Hot Finger Pepper, halved with seeds removed

1 tsp. Kosher Salt

1/4 tsp. Chili Powder

1/4 tsp. Cumin

1 large clove Garlic, minced

Water for Soaking

6 cups Water, enough to cover peas plus another inch or two

Splash of Lemon juice

Utensils needed:

Electric Pressure Cooker or Large Pot

Medium Sized Mixing Bowl

Knife and Cutting Board

Measuring Tools

Stirring Spoon

Directions:

- Place dry beans in mixing bowl and cover with water. Place lid or aluminum foil over bowl and soak overnight.  The beans will double in volume. Drain and rinse beans in a strainer before cooking them.

- I typically will put on a pair of kitchen gloves before I handle any hot peppers. I learned my lesson early on of rubbing my eyes after chopping a jalapeño, and having it burn really badly. 

- Place rinsed beans, hot finger pepper, salt, chili powder, cumin, garlic, and six cups water in an electric pressure cooker or large pot. Set your pressure cooker to manual mode, and the time for 15 minutes. If you are using the pot and stove method, then place the filled pot on the stove and bring to a boil. Once the water is boiling, reduce heat and simmer for 30-40 minutes, or until beans are tender.  

-When ready to serve add a splash of lemon juice to the dish. It will add a hint of freshness to a sometimes heavy southern dish.

Mexican Stuffed Peppers

After a season of holiday eating, my family was begging for something different. Striving to make something healthy and flavorful, I pondered the idea of doing stuffed peppers. This dish is easy to make, and can even incorporate leftover grains and veggies for added variations.

Ingredients:

4 Medium Sized Bell Peppers, washed

1 Link soy chorizo

1 cup Millet

2 cups water + 1/4 cup water

2 Tbs olive oil

10-15 small mushrooms, cut into large chunks

1 cup green onion, sliced

3 cloves garlic, pressed

1-16oz bag Pinto Beans, cook till soft

Salt

Chili Powder

Utensils needed:

Large Kitchen Knife and Cutting Board

Medium sauce pan

10” non-stick skillet

1 baking dish large enough to hold the 4 peppers

Large mixing bowl

Garlic press
Fork and Spoon

Directions:

-  Preheat oven to 375°

-In a medium sauce pan heat 2 tbs olive oil. Add millet grain, and toast till lightly  browned. Add 2 cups water and simmer on med-low till millet is cooked, approx. 25 mins.

-Over medium-high heat place olive oil, chorizo (casing removed), green onion, and mushrooms in a non-stick skillet. Sautee for 3-5 mins, and then add ¼ cup water and place a lid on top. Let mixture steam for 3-5 mins. Remove from heat.

- I use a pressure cooker to cook the dried beans, but canned pintos can easily be substituted if you don’t have the time to cook dry beans.

- In a large mixing bowl, combine mushroom chorizo mixture, millet, and half the cooked pinto beans. Mix thoroughly and add salt to taste.  Scoop out 1 cup of this mixture to combine into the pinto beans.

- Now to stuff the peppers. You will want to cut the tops off of the peppers, and clean out the seeds and innards. With a large spoon fill each pepper with the mixture from the mixing bowl. You will want to make sure to pack the mixture in firmly.  Place peppers in the baking dish, and then into the preheated oven. Bake on 375° for 20 minutes

- Smash cooked pinto beans with a fork, and add the reserved chorizo mixture. Add 1 tsp chili powder and salt to taste.

- Serve with a side of fresh avocado, tomato, or salsa.