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Lauren's meaty beans, and why 'fresh' beans are better
recipe by Adam Ragusea (@aragusea)
Ingredients:
- 1 onion
- 3 cloves of garlic (estimate)
- 1 ham hock
- 4-ish cups of water (estimate)
- 1 and 1/2 cups of black-eyed peas (estimate)
- Cumin (to taste)
- Trader Joe's Mushroom & Company seasoning (or any umami blend, to taste)
- Onion powder (to taste)
- Garlic powder (to taste)
- Crushed red pepper (to taste, optional for added spice)
Steps:
1
Dice 1 onion.
2
Use frozen garlic or chop 3 cloves of garlic.
3
Discuss the use of a ham hock for flavoring.
4
Add 4-ish cups of water and bring it to a boil, then reduce to a simmer.
5
Add 1 and 1/2 cups of black-eyed peas. No need to soak fresh beans.
6
Season with cumin, umami blend (e.g., Trader Joe's Mushroom & Company), onion powder, garlic powder, and optional crushed red pepper.
7
Continue simmering, adjusting the heat and stirring occasionally. Add water sparingly to avoid making the dish too soupy.
8
Remove the ham hock bones, shred the meat, and reincorporate into the dish.
9
Optionally thicken the dish by smashing some beans against the side of the pan and stir.
10
Remind that cooking dried beans is mostly hands-off. Serve with a side of rice if desired.