Friday, June 6, 2014

Black eyed peas healthy chili

I remember the first time I ate chili; we were starving after hitching to the Sfinks world music festival in Boechout, close to Antwerpen, and food was not allowed inside so we had to drop our bags at a nearby bar (not that we didn't at before coming in, but hitching can use a lot of energy!). There were wonderful food stalls and the most appropriate fuel there was chili (can't survive on pancakes!)

It was our last money and it was well spent :-) We had train tickets for after those two days partying and hanging out with supernice long-time-no-see friends of my husband and sleeping in the bushes after walking around in the middle of the night. We were planning to go picking cherries afterwards but it was raining like something broke up there and we didn't go (I'm glad, I'd pass out after arriving, I was really tired).

Royalty Free Stock Photography

We lived on a few pots of chili and that was a great fuel; in the morning I even tried to reproduce it with cans of foods but there is nothing that beats slowly simmred chili, where the flavors really brew and blend like there is no tomorrow. But there is always tomorrow, tomorrow's chili and tomorrow's party (even if that means being cozy in the couch with buttery popcorn). The chili you cook today is tomorrow's, because even though it is amazing and mouthwatering when freshly cooked, it is twice as much in the next day, or at least a few hours later. It was a little on the dry side but very tasty anyway! I will definately make it again.

Well, I love foods that bring sweet memories. I created my own version of chili (with a bit similar flavors but more and different veggies), after buying a package of black eyed peas in the new Turkish shop here. I have never eaten it before, so I had no clue what to do with it.

Here it is:

Black eyed peas healthy chili

Yield: 5 portions (at least)
  • 1 cup (dried)/2 cans black eyed peas
  • 1 big chili pepper or a couple of small ones (can always add chili powdr later)
  • 2-3 cloves of garlic
  • 1 tsp cumin (powder)
  • 2 medium onions
Cooking Directions
  1. If cooking the black eyed peas from scratch: Soak them for 6 hours or overnight, drain and rinse well. Canned: Jump to step 5
  2. Add fresh water, without salt otherwise they will stay hard (it will be added later in the chili)
  3. Bring the beans to a boil, and lower the fire. Add the pork to a pot and meanwhile chop all the veggies, keeping the tomatoes and courgettes/zucchinis apart..
  4. Let it simmer for half an hour to forty five minutes. When almost perfectly soft, drain
  5. Put the pork in a pot, stirring a bit to separate while it is over the fire in the lowest setting
  6. This will make a bit of the fat melt so you can use it to fry everything.
  7. When you see some of the fat melted in the bottom of the pot, add all the veggies, except for the courgette and tomato.
  8. Fry everything in medium high fire until the onion is soft
  9. Add everything else along with salt
  10. Adding an extra can of tomatoes will make it stewier
  11. Let simmer for at least 15 minutes, 25 is better
  12. If you want it spicier add extra dried chili
  13. Enjoy :-)
I got a little help to make a "studio" for my food photo shooting; I will get an extra lamp and looking forward to a decent camera too. It's a lot more of an detailed part of food blogging than I ever thought.

No comments:

Post a Comment