Black Eyed Peas

On one of the days in my rotation, the best source of some kind of protein is black eyed peas. I spent a couple of months wondering, "What the heck do you do with black eyed peas?"

I got some ideas from my Mark Bittman cookbook, and then I just started throwing stuff together.

Black Eyed Peas

1/2 onion, chopped

2 cloves garlic, minced

2-3 tbs olive oil

1 can black eyed peas

1 tbs paprika

1 tsp salt

2 handfuls of spinach

How I do it:

In a saute pan, heat the olive oil over medium heat. Add the onions and garlic and cook until they are translucent. Add the paprika and stir it in. Drain and rinse the black eyed peas and add them to the pan. Cook until they are heated. Then add the handfuls of spinach and cover the pan. Cook only for 2-3 minutes until the spinach is wilted.

This can be eaten alone, over a grain like rice, or over a chopped salad.

Adzuki Bean Patties

I was trying something a little different.

Adzuki Bean Patties

This recipe is slightly modified from Meghan Telpner's 5 Days Vegan.

2 cups cooked adzuki beans

1/2 cup brown rice

1 medium sweet potato, cut into chunks

1 leek

2 tbs olive oil

2 tsp ground cumin

2 tsp ground coriander

1-2 tsp ground mustard seed

1 tbs dry oregano

sea salt to taste

Boil 1 cup of water. Add the rice and beans. About halfway through, add the sweet potato.

In a skillet, heat the oil, add the spices and sliced leek.

When the rice and beans mixture is done, add the leeks. Mash everything together.

Form into patties and bake on a greased cookie sheet at 350 for 20 minutes. Flip over and cook for another 20-30 minutes until dry.