For me, the hardest part of cooking beans is remembering to soak them overnight. The rest is easy: simmer them in a large pot until desired tenderness (my one hour was a tad too long), drain, combine with garlic that has been frying in butter and oil, work in the spinach and cook until the latter wilts. Finally, pour in the vinegar and mix. Salt to taste.
Hearty, satisfying meal from the naked chef. Can be served hot or cold. The portions below will feed 4+ persons as a main and will be enough for a larger crowd as a side; halving is OK.
- 24 oz black-eyed peas
- 4 cloves garlic
- 2 Tbsp butter
- 3 Tbsp olive oil
- a bunch of spinach
- 2 balsamic vinegar
Hearty, satisfying meal from the naked chef. Can be served hot or cold. The portions below will feed 4+ persons as a main and will be enough for a larger crowd as a side; halving is OK.
- 24 oz black-eyed peas
- 4 cloves garlic
- 2 Tbsp butter
- 3 Tbsp olive oil
- a bunch of spinach
- 2 balsamic vinegar