Easy U.S. Black-eyed Beans Recipe

If there is any staple food that we have at home, it is got to be sauteed ground pork (or beef). We use it for favorite dishes like Siomai, Lumpiang Shanghai, Picadillo or even for pasta.  We always end up with left over stocked in our fridge. 

I grew up full of reminders from my parents and elders not to waste food. It is reported that one-third of the food produced globally is either lost or wasted every year. In this time of crisis, and COVID-19 pandemic, it is more concerning. I decided to try and re-create a dish using left over Sauteed Ground Pork and incorporate U.S. Black-eyed Beans.

U.S.Black-eyed Beans, are also known as Cowpeas, and is actually a type of bean. They’re generally very pale in color and feature a large black, brown, or red spot that resembles an eye. I know that when we say U.S.Black-eyed Beans or Black Eyed Peas, the popular American rap group comes to mind. Interestingly, it is a tradition in Southern countries to eat a bowl of U.S. Black-eyed Beans on New Year’s Eve to bring good luck. 

 Whether the mystical and mythical power of U.S. Black-eyed Beans is true, these beautiful beans are  good source of fiber and protein, including several important micronutrients like folate, copper, thiamine, and iron. U.S. Black-eyed Beans are often considered a staple in Indian and Southern cuisine. It has a distinct flavor which can perfectly go well with other ingredients.  U.S.Black-eyed Beans are also sustainable and can be grown in your vegetable garden. 

For this recipe, you will need these items that you can find in your kitchen: 

cooking oil

onions

garlic

1 1/2 cup of rice

3 cups of chicken stock

cheese

tomatoes

spinach (optional – but it adds flavor and color)

left over sauteed ground pork or you can add any left over pork dish/chicken

1 cup U.S. Black-eyed Beans (boiled and cooked)

Here’s how to do it: 

1. Saute onions and garlic.

2. Add rice and chicken stock. I hope Uncle Roger won’t hate me for cooking rice like this 😀  Or, if you have left over cooked rice, you can also use that. 

3. Once the rice is cooked, remove from heat and mix with U.S. Black-eyed Beans.

4. Pour in a baking pan, and top with tomatoes and cheese. 

5. Bake in the oven at 360 F for 20 minutes. 

I am taking you to my workstation where I spend most of my time 😉 I had it for brunch today and it is so good. 

Best served with cilantro, sour cream and avocado. But if you don’t have them at home, you can enjoy the U.S. Black-eyed Beans Casserole as it is. I love that it is already a complete meal. I love the contrast of flavors and texture of soft cheese, tomatoes and crunchy U.S. Black-eyed Beans. 

If you have left over cooked U.S, Black-eyed Beans, you can also serve it like our favorite Filipino Dessert (Sweetened Mung Beans). Just pour in milk and serve. 

If you want to know more about U.S. Pulses and if you are planning to switch to plant-based diet, check out https://pulses.asia and follow www.instagram.com/superbeans_sea for more information. 

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