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 even better made a day ahead so that the flavors have a chance to meld together–a great make-ahead dish!

3 ribs celery, sliced
1 medium onion, chopped
1 medium yams or sweet potatoes…

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…