Black-Eyed Beans with Mushrooms: California Beans
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.