MADISON COUNTY —
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
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)
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.