Friday, January 11, 2013
Baked Sweet Potatoes with Black-Eyed Peas
This year, I cooked my New Year's black-eyed peas very simply. No ham, no onion, nor garlic. I sorted and rinsed the dried beans and cooked them in salted water for about 1 1/2 hours, until they were tender but not mushy. Pritchard Parker topped his with hot sauce; I added a pat of butter to mine. They were delicious!
One item on the menu that day was baked sweet potatoes. I love sweet potatoes and whenever I bake them I always make a couple of extras for other uses. A favorite is topping a baked sweet potato with beans. Sometimes, I use canned black beans which I may or may not jazz up, and garnish with grated cheddar cheese. (My co-workers are curious and jealous when I bring this combo for lunch.)
This day, I topped a leftover sweet potato with leftover black-eyed peas and then added a glob of butter and sprinkled with salt flakes. Delicious and nutritious. You couldn't ask for more vitamins and minerals in a vegetable than a sweet potato and the beans add the protein.
No recipe today, just an idea. Enjoy!