Cowpeas experiment

[bunnyjadwiga]

These days I've gotten in the habit of making soup, especially bean soup, whenever we use up what we've got. For South Beach purposes, bean soup works well, as do meat soups, but beans are cheaper. Now we have a LOT of dried beans in the cupboard and I'm trying to use them up. So, yesterday, I put 2 cups of cowpeas (related to pigeon peas) to soak; the last time they didn't get soaked long enough, so these sat for almost 24 hours. After that, I added more water and cleaned out the fridge at it... I put in:
3 small parsley roots, peeled and cut in 1/4" inch dice
8-10 stalks of chard, chopped up
green parts from 3 leeks (we are 'frizzling' the rest as a salad topping)
2 scallions
1 whole head of garlic (peeled and coarsely chopped)
leaves from 1 pkg majoram
1/2" tsp cumin
2 pinches of black pepper
1 pinch salt
a couple of pinches of dried savory (herb)

Now it is in the crockpot overnight, on high. We shall see how it comes out.

Comments

[montuos]

Now it is in the crockpot overnight, on high. We shall see how it comes out.

And...and...and...? It's tomorrow now; tell! How is it???

[bunnyjadwiga.livejournal.com]

We cooked it for one day, and it was good but the broth was too thin-tasting. We decided it needed to either cook some more, or have a bone in it. We cooked it some more. Sarah opted to add some dried blueberries; that helped a bit. So then we added a handful of chopped dates, cooked it an hour or so more, put it in containers and fridged it. Sarah will report in tonight on how it is now.

sometimes bean foods take more cooking than we would expect. Crockpots are handy for this.