The Richmond Register

Lifestyles & Community

December 12, 2012

Pass the beans please!

Table Talk

(Continued)

MADISON COUNTY — Directions:

Preheat oven to  350F.

Combine all ingredients except chips and blend in food processor or mixer till completely smooth. A blender can be used but the processor mixes the beans better.

Stir in the chips and pour into a 8x8-inch pan. Sprinkle extra chips on top and bake for 15-18 minutes. Let cool before cutting into squares.

My favorite fiber bean is black-eyed peas. It may fall into the pea family, but I still like to use it as a fiber product. I could not find fresh black-eyed peas anywhere in the local markets. I was raised on black eyed peas with snaps. (They are in the canned variety.)

I looked for the seeds to plant and could not find any. My brain had a senior moment as I thought I could just go to the store and buy a bag of black-eyed peas and plant them in the garden. I thought I had better plant about six rolls in case I got about half a crop. Guess what, I got the whole enchilada. The bean pod grows as long as your arm. I had so many black eye peas that I have them frozen for all year. So I will leave you with my favorite black-eyed pea recipe:

Black-eyed pea salad

Ingredients:

1 (15 oz) can black-eyed peas, rinsed and drained

1/3 cup finely chopped red onion

1/2 cup finely chopped red bell pepper

3 Tbsp Cider Vinaigrettes (see below) below)

Directions:

Stir all ingredient together and refrigerate till served

Cider viniaigrette recipe

2 Tbsp cider vinegar

2 tsp olive oil

1 garlic clove finely minced

5-10 drops of hot pepper sauce.

Whisk all ingredients together. Makes about 3 tablespoons.

I hate to leave good company but Christmas shopping calls me. I want to leave you with these words of wisdom in case some of my crazy recipes blow your mind.

I didn’t have potatoes, so I substituted rice

Didn’t have paprika, so I used another spice

I didn’t have tomato sauce, so I used tomato paste

A whole can, not a half can — I do not believe in waste

My friend gave me the recipe — She said you couldn’t beat it

There must be something wrong with her.

I COULDN’T EVEN EAT IT!

Arritta Morris has a bachelor’s degree in nutrition from Eastern Kentucky University and a master’s degree in counseling. She is a certified as a Food Service Specialist by the School and Nutrition Association.

 

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