From conversations with family and friends, it seems that this is a time when we are all turning to comfort foods such as soups and stews. This month we'd like to share one of our favorites which features mushroom powder and black eyed peas.
Black eyed peas - what are they, you may ask. Oh, you know, those cute little pale colored legumes with a prominent black spot that you never quite knew what to make with them. Frankly, they may be the only legume still left on your local grocery store's shevles.
Alas, legumes, such as black eyed peas, are often overlooked in times of prosperity and plenty. However, in days such as we are experiencing now, they tend to be elevated and are sought after as simple food that pleases and draws us back to a quieter time in our history.
We'd like to point out that black eyed peas are not only satisfying and filling, they also pack a powerful nutritional punch, offering calcium, folate, protein, fiber, vitamin A, among other nutrients in a one cup serving, with less than 200 calories. Now, that's good food, pandemic or no pandemic!
We're mixing mushroom powder with those "cute little beans
with the black spot" to create a unique and delicious chili!
Crock Pot Black Eyed Peas, Mushroom Powder and Pork Chili
12 ounces pork tenderloin
8 ounces dried black-eyed peas, soaked overnight, drained and rinsed
1 large yellow onion, chopped
14 ounce can of diced tomatoes
1-2 teaspoons chipotle chili powder
1/2 tablespoon ground chili powder
1/2 teaspoon ground cumin
1 tablespoon mushroom powder
1 1/4 cups water
1 cup frozen corn
1 teaspoon salt
1 cup coarsely chopped fresh spinach
Garnish, optional: whole milk yogurt, shredded cheese and chopped green onions
- Set the pork tenderloin on the bottom of the crock pot.
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Mix together the soaked and drained peas, onions, tomatoes, chipotle powder, chili powder, cumin powder, mushroom powder and water. Add to crock pot.
- Set the crock pot to high and cook for 3 1/2 hours. Add corn and cook another 30 minutes.
- Remove pork, shred into bite sized pieces, and stir back into the bean mixture along with salt and spinach.
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Serve chili in wide bowls, topped with a generous dollop of yogurt along with a sprinkling of cheese and green onions.