When the weather transitions from the hot dry summer to a cool damp autumn I pull out my sweaters and bring out the dutch oven for soups, stews, and other recipes like black-eyed beans with mushrooms.
Black-eyed beans (sometimes referred to as black-eyed peas) are sometimes forgotten about. These beans are typically eaten in Hoppin’ John, a southern staple, or in Texas Caviar. Beyond those two dishes, we don't find them many other places. I want to change that.
With the help of convenient canned, frozen, or refrigerated black-eyed beans, you can add additional protein and fiber to your meals in a short amount of time. Recently, I came across pre-cooked, vacuum sealed black eyes in the refrigerated produce section of my grocery store. I first used them in this recipe and it was like love at first bite.
Since the product is vacuum sealed, I can purchase them and don’t need to worry about using the beans right away, making it perfect for a busy schedule. Before I use them I like to place the beans in a colander and rinse them in cool water.
To make my black eyed beans with mushrooms I start by cooking onions and celery. Next, garlic and mushrooms go into the pot. Then I stir in tomato paste to add deep autumn flavors to the dish. To bring it all together I add beef stock and chopped tomatoes. The last ingredient to go in the pot is the beans. After a few minutes of simmering and a seasoning of salt and pepper, is all ready to go.
This recipe makes a great side dish to accompany a beef roast or grilled chicken breast. If you want to make this dish vegetarian you can easily swap the beef stock for vegetable broth!
To check out a video of me making this recipe visit the California Beans website and blog.
Black Eye Beans with Mushrooms
2 tablespoons olive oil
1 white onion, chopped
1 cup celery, chopped
1/2 pound brown mushrooms
2 teaspoons minced garlic
2 tablespoons tomato paste
1 cup beef stock
1 can (15 oz.) chopped tomatoes
2 cups black-eyed beans, cooked
salt & pepper
- In in a stock pot over medium-high heat, add oil, onion, and celery. Cook until the vegetables are soft. Add mushrooms and garlic. Saute until the mushrooms are tender.
- Add the tomato paste to the vegetables, cooking for 1 minute. Stir in the beef stock, tomatoes, and black-eyed beans. Bring to a boil and reduce heat to a simmer, cooking for 10-15 minutes, or until mixture is slightly thicker. Season with salt and pepper to taste.