Okay, so I’m a weirdo who likes to mix my black eyed peas and butter beans together and eat them as one side dish. But I know that nobody else is probably on board with this, so I am adding them as two recipes, and if you want to try them mixed together you can!
First: black eyed peas! Black eyed peas are a traditional New Year’s dish in the south. We eat them for good luck, but throughout the rest of the year they are a great source of yummy protein! Similar to the collards, I don’t use any salted pork or meat-derived broths in this recipe, so it has virtually no cholesterol and is very very low in fat.
Second: butter beans! So, for everyone who hasn’t ever heard of butter beans, here’s a surprise- they’re lima beans! The term ‘butter beans’ is used to refer to lima beans in the southern United States and also in the UK. A little warning: my favorite way to prepare them requires a lot of attention and time, but the end result is super creamy and delicious (almost a little sweet tasting)!
Black Eyed Peas and Butter Beans
Makes 8-10 servings
For the butter beans:
1/2 lb (about 1 cup) dried lima beans
32 oz (maybe a little less) vegetable broth
For the black eyed peas:
1/2 lb (about 1 cup) dried black eyed peas
1/2 medium yellow onion, chopped
32 oz vegetable broth
kosher salt and pepper to taste
First, thoroughly wash the lima beans. Place them in a medium-sized pot over medium heat and cover them in an inch or two of vegetable broth. Let the broth simmer but don’t heat it to a boil, and let them cook for 10-20 minutes.
Like I said, butter beans need attention, so make sure that every ten to twenty minutes you check on them and stir them to make sure they’re not getting too dried out. As you check on them, stir them up a bit and add additional vegetable broth to keep them from drying out.
If they are dried out too much, they will look like this:Just add in more vegetable broth, never covering it all the way. Over the course of about 2 hours, repeat this process and continue to let the beans soak up the broth.
While the butter beans are cooking, wash the black eyed peas. In another medium-sized pot, combine the peas, the vegetable broth, and the onion. Cover the peas partially with a lid and let them simmer over medium heat.
Let them continue cooking, stirring them occasionally, for about an hour. When the peas are done, they will be tender and soft and the onion will be cooked through. Season to taste with kosher salt and pepper.
Like I said, I like to mix these two side dishes together, but they are also really delicious on their own!