Beans Peas Okra Food

OKRA AND BLACK-EYE PEA SAUTE

Steps:

• In a large saute pan, cook bacon until fat is rendered. Remove bacon with slotted spoon and set aside. Saute yellow onion and garlic in bacon drippings until soft. Add okra, corn, and chile pepper and cook until tender, about 10 minutes. Add black-eyed peas, green onion, and cherry tomatoes and cook an additional 5 minutes. Season with salt, pepper and chopped parsley and toss in reserved bacon.
• Soak 2 cups beans overnight in water to cover. Rinse the beans and place in a pot with enough water to cover the beans. Add the onion and the black pepper. Over high heat, allow to come to boil then reduce to simmer and cook for about 45 minutes or until beans are firm but cooked. Season with salt. Let the peas sit in this liquid for 15 minutes before draining.
• Preheat oven to 250 degrees F.
• Place the cut cherry tomatoes on a sheet pan, cut side up. Season with salt, pepper, brown sugar, and sprigs of thyme. Dry in the oven for 4 to 6 hours. Check periodically to make sure they don?t burn.

BEANS, PEAS, & OKRA

Steps:

• Place beans and peas in pot and cover completely with water about 2 inches above the beans and peas. Optional: add ham hock if using for more flavor.
• Add vegetable oil, salt, and pepper to water and bring to boil. Let boil on high 1 1/2 hours or until beans are completely done. May need to add water if beans & peas get too thick.
• Add cut okra to beans and peas and let simmer on medium heat for 30 minutes. Taste and add more salt if needed for your taste.

ROASTED OKRA AND CHICKPEAS

Steps:

• Preheat the oven to 425 degrees F. Trim the very top of the stem of the okra pods, as they are often brown. Cut into 1-inch diagonal pieces and add to a baking sheet. Toss with the oil. Dry the chickpeas in a paper towel or a kitchen towel and add to the baking sheet.
• Combine the garam masala and 1/2 teaspoon each of salt and pepper in a small bowl. Sprinkle the mixture over the okra and chickpeas and toss to coat; everything should look evenly dusted. Spread the ingredients in a single layer and roast until the okra is tender when pierced with a knife and the chickpeas are crispy, 25 to 30 minutes. Season with salt. Toss together and serve while warm.

CROCK POT BLACK EYED PEAS AND OKRA

Steps:

• Combine all ingredients in crock pot.
• Stir well, cover and cook on low for 8 hours.