Peruvian Beans with Roasted Peppers, Sheep Milk Feta, and Cilantro

I bought a large bag of Peruvian beans today at the farmers market in SLO. Also known as a Mayocoba bean, this tan, oval shaped bean is similar to a pinto bean in both flavor and texture, and is used quite a bit in Latin American cooking. It cooks up nice and plump, with a creamy texture and good flavor, and it holds it shape perfectly. The beans I bought today were picked and dried just recently, so they took no time to cook, about 40 minutes with no soaking. The older the bean, the longer the cooking time!

I have never worked with this bean before, so I decided to keep it simple. I had a few small red and yellow bell peppers to use up, as well as a bunch of cilantro. I also just bought a very good, very soft and creamy sheep milk feta, and decided to incorporate that as well. The below recipe is what came out, and I really like it! My 1 year old daughter and I ate these beans with a side of roasted sweet potatoes and some steamed and marinated collard greens, all from this mornings market. Autumn is by far the best time of year at the farmers market here on the central coast!

Peruvian Beans with Roasted Peppers, Sheep Milk Feta, and Cilantro
Serves 4 as an entree, 6 as an entree with tortillas
Autumn

For the Beans
-1 cup freshly dried Peruvian Beans
-1 bay leaf
-1 dried chipotle pepper
-salt to taste

Pick over the beans and discard any pebbles and/or twigs. Rinse the beans well. Place in a large, heavy bottomed pot and cover with four times the amount of water. Add in the bay leaf and chipotle and bring to a boil. Turn down to a simmer, and cook the beans until tender but still holding their shape, about 40 minutes. Add salt to taste and simmer five minutes more. Strain the beans, saving the broth, and discard the bay leaf. If you like heat, mince up the chipotle and add back into the beans, otherwise, discard. Set the beans and broth aside.

To Finish
-1 tablespoon extra virgin olive oil
-1 small onion, diced small (about 4 ounces)
-1 small red bell pepper, roasted, peeled, seeded, and diced
-1 small yellow bell pepper, roasted, peeled, seeded, and diced
-1 large clove garlic, minced
-Cooked beans from above
-1 cup bean broth
-1/4 packed cup sheep milk feta
-1-2 tablespoons fresh chopped cilantro
-salt and fresh ground white pepper to taste
-Lime wedges and fresh tortillas

Heat the extra virgin olive oil in a large saute pan over medium-high heat. When hot, add in the onion. Saute, stirring often, until the onions begin to soften, about 2-3 minutes. Add in the diced peppers and garlic, and saute for 2 minutes more. Add in the beans and the broth and bring to a simmer. Simmer until the liquid has reduced to about 2-3 tablespoons. Turn off the heat and stir in the feta and cilantro. Season to taste with salt and fresh ground white pepper. Serve with lime wedges and tortillas if desired.

Black Eyed Peas and Collard Greens

This dish is delicious! Just what I needed on a cold and windy night. I am a big fan of leafy greens, and the collards at the market were looking quite beautiful. The thick, dense leaves of collard greens are packed with nutrition, boasting terrific amounts of folate (for all you mamas-to-be out there), calcium, cancer fighting phytochemicals, and minerals. I personally believe that collards are what Popeye was eating, not spinach; they seem to have a strengthening power that is un-explainable. Though both black eyed peas and collard greens are particularly popular in the southern United States, they are used all over the world. Black eyed peas are actually native to North Africa, and collards are quite popular in the Mediterranean. Soaking the black eyed peas shortens their cooking time, but not by that much, so it is not necessary. The older your peas, the longer the cooking time. Mine only took about 30 minutes with soaking, but I have had black eyed peas take almost 1 1/2 hours, so be patient if need be.

My recipe is not traditional; there is no bacon or ham. I added a small amount of diced preserved tomato for color and a little sweet/acidity dynamic, which worked really well. A splash of fresh squeezed lemon juice right at the end is just perfect.

Black Eyed Peas and Collard Greens

Serves 4 as a main course with rice

-1 cup dried black eyed peas, soaked in 3 cups water for 6 hours to overnight, floating and discolored peas discarded
-1 bunch collard greens, washed, thick ribs removed, and leaves sliced

-2 tablespoons extra virgin olive oil

-1 small yellow onion, diced small

-3 cloves garlic, minced

-2 preserved plum tomatoes, diced

-Squeeze of fresh lemon juice (less than half of a lemon)

-salt and fresh ground white pepper

Place the peas in a large pot and cover with water by 2 inches. Bring to a simmer and cook, skimming any scum that rises to the surface, until the peas are tender but still holding there shape, about 30 minutes to 1 hour depending on the age of the peas. Drain and rinse again in cold water. Set aside.

Bring a large pot of salted water to a boil. Drop in the sliced collard greens and cook until just tender and bright green, about 3-5 minutes. Drain immediately and run under cold water to stop the cooking process. Drain well and set aside.

Heat the extra virgin olive oil in a large saute pan over medium-high heat. When hot, add in the onion and saute until beginning to soften and slightly brown, about 3-4 minutes. Turn the heat to medium and add in the garlic and tomato. Saute another 2-3 minutes. Add in the peas and collard greens and a little salt and fresh ground white pepper. Heat through, adding a little water or vegetable stock if the mixture seems too dry. Taste and adjust seasoning with salt, fresh ground white pepper, and a squeeze of lemon juice. Serve hot as is, or with brown basmati rice.