Here’s a recipe that’s great for cooking on the barbeque grill, but it can also be done in an oven (20-30 minutes at 350 degrees). It has almost no fat and is appropriate for the McDougall Maximum Weight Loss and Fuhrman Eat to Live Programs.

You could also try baking the patties rather than cooking them in a skillet. These are great in the summer with fresh sweet corn, but frozen works fine too.

1 1/2 cups chopped onions
3 garlic cloves, minced or pressed…

1 pound dried black-eyed peas
2 quarts plus 3 cups water…

1 small onion — chopped
3 cloves garlic — minced…

A very simple but satisfying soup–actually more like a stew. Put it in your crockpot in the morning, and come home to a wonderful meal!

This is my vegetarian version of a recipe from my late mother-in-law, Ruth Clark. I use it as a basic bean recipe for any Mexican dish, but I always make a huge pot because I could honestly eat them every day. They’re delicious with crusty bread and a green salad.

(a scant) 2 cups sweet potato, diced
1 can Eden Organic blackeyed peas, rinsed and drained, divided…

I love these things – and they freeze beautifully.

This is a very nice way of serving calcium-rich beans and greens together. I serve it hot, but it can also be served cold.

1 can each of pinto/or/kidney/or/red, black and navy beans – drained & rinsed
8 oz. tomato sauce…

1 cup onion — chopped
1/2 cup green pepper — chopped…

1 15 oz can black beans — rinsed & drained
1 15 oz can red beans — rinsed & drained…

1 (14-oz.) can black beans, drained
Juice from a large fresh lime…

3 cups water
2 cups dried brown lentils…