If you’re looking for a fiber-filled food item that’s affordable and relatively simple to prepare, consider the ages-old black eyed pea. It’s popular across a number of international cuisines, takes notably less time to cook than the frequently-used pinto, and doesn’t really need to be soaked like other beans.
Popular in Caribbean food and Mexican cuisine, black beans offer flexibility, reduced cooking time and cranberry-comparable antioxidant properties. They are also a food item that is still affordable when transitioning from conventional to organic food purchases.
Last night, I had some cooked cannellini beans to use up and wanted to make something fun for Memorial Day weekend. A little creativity and a food processor produced one of our favorite concoctions thus far. Here’s how I did it.
