Savory very low sodium recipe for dried small beans or peas: black eyed peas or Caribbean red beans.
Black Eyed Peas or Caribbean Red Beans
Ingredients
- 1 lb dried black eyed peas or dried Caribbean red beans
- 10 cups chicken stock and water (I used 4 cups chicken stock and 6 cups water)
- 3 ribs celery, chopped
- 2 medium onions, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 can no-salt diced tomatoes
- 2 Tbsp finely diced jalapeño (I used drained canned jalapeños)
- 2 bay leaves
- ¼ tsp dried thyme
- 1 tsp Mrs Dash Original Seasoning blend
Instructions
- Rinse the beans in cool water. Look through them carefully, removing any debris, or discolored or misshapen beans. Drain well.
- Put beans in large saucepan. Add enough cold water to cover the beans with an extra 2 inches of water over the top of the beans. Bring to a full boil and boil 2 minutes. Turn off heat and let the beans stand for 2 hours. Drain and rinse well.
- Rinse the saucepan and return the drained soaked beans to the pan. Add the remaining ingredients. Heat to a boil, reduce heat to a simmer, and partly cover the pan. Cook, stirring often, 2-4 hours until the beans are tender, adding more broth or water if needed to cover the beans.
