…the more you eat, the better for you, and the planet. A bit ago I ran across an article that was extolling the virtues of increasing bean consumption and reducing intake of red meat. Most of us at this point know about the health benefits of keeping meals of lean red meat to only once or twice a week at the most. Increasingly, however, it is being talked about as a choice for the planet,as well. Raising livestock for food contributes to environmental troubles in various ways, including increased methane, forest clear cutting, and transportation resources. Reducing consumption and/or switching to small production, local, grass fed beef can have a positive impact.
Though my family does not follow a vegetarian or vegan diet, I see the appeal and benefit and we do try to limit our meat intake. For boosting protein intake as well as satiety and overall nutrition, I try to cook with beans as often as my family will put up with. Lentils, garbanzos, black, white – we love them all. It is hard to pick a favorite bean dish, but today I choose to share one way I love to prepare black eyed peas. If you want to up the bean level in your life, this is a good start.
Black-Eyed Peas With Tomatoes and Capers
1 small onion, diced
4 large tomatoes (one 28 oz can if making this off season)
2 cans black eyed peas, drained mostly but not totally
2 tsps dried oregano or 1 tbsp fresh
2 tbsps capers
2 cups of your favorite cooked grain/grain-like food
Heat a skillet over medium and coat lightly with olive oil. Add the onions and cook until translucent and softened, about 5 minutes. Add the tomatoes and oregano and cook another 5 minutes. Toss in the black eyed peas and capers and stir in until just heated through. The dish likely will need very little or no salt, due to the capers, but add salt and pepper to your liking. Serve over your grain of choice. I prefer whole wheat couscous but this is equally delicious over rice, orzo, farro, riced cauliflower, etc, etc, or scooped onto crusty bread.