Pasta Y Fagioli

Pasta Y Fagioli

Ingredients:

5 slices bacon, chopped
1 cup chopped onion
2 cloves garlic, minced
¼ cup chicken broth
2 cups collard greens or mustard or turnip greens, chopped
1 tablespoon Frieda’s minced Fresh Basil
2 teaspoons Frieda’s minced Fresh Marjoram
¼ – ½ teaspoon crushed red pepper flakes
6 ounces penne or rotini pasta, cooked according to package directions and drained
1-11-ounce package Frieda’s Black-Eyed Peas, cooked according to package directions and drained
Salt and pepper to taste
1 ½ tablespoons olive or vegetable oil
Shredded Parmesan cheese

Steps

In a large skillet cook bacon until crisp. Remove from pan, reserving 1 tablespoon of the drippings in pan. Add onion and garlic to skillet; saute for 2 minutes. Add chicken broth and collard greens, basil, marjoram and red pepper flakes. Cover and simmer for 10 to 15 minutes for collard greens, 7 to 10 minutes for mustard greens, or 8 to 15 minutes for turnip greens, until tender. In a large bowl toss together pasta, Black-Eyed Peas, greens mixture, bacon, salt and pepper and olive oil. Sprinkle generously with Parmesan cheese; serve immediately.

Savory Fresh Beans

Savory Fresh Beans

Ingredients:

1 package Frieda’s Garbanzo Beans or Blackeyed Peas cooked according to package directions
1 to 2 tablespoons butter or margarine
1 tablespoon fresh savory or basil, chopped, or 1 teaspoon dried herb, crushed
1/4 teaspoon salt
1/8 teaspoon pepper

Steps

Drain cooked beans. In same saucepan used to cook beans, melt the butter or margarine; add herb, salt, and pepper with beans. Toss to coat beans; serve.

White Black-eye Chili

White Black-Eye Chili

Ingredients:

4 ½ cups chicken broth
4 boned, skinned chicken breasts, cut into ½-inch pieces
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 Frieda’s fresh Jalapeno chiles, seeded and minced
1 teaspoon ground cumin
2 cloves garlic, minced
1- 11-ounce package Frieda’s Black-Eyed Peas, cooked according to package directions and drained
1 cup frozen or canned, drained niblet corn
Salt and pepper to taste
Garnishes:  Broken tortilla chips and shredded Monterey Jack cheese

Steps

In a Dutch oven combine broth with chicken, vegetables, chiles, cumin, and garlic. Bring mixture to boiling; reduce heat. Simmer 20 minutes, or until chicken and vegetables are tender. Stir in Black-Eyed Peas, corn and salt and pepper to taste. Cook 5 minutes more. To serve, sprinkle broken chips in the bottom of each soup bowl; ladle soup over. Sprinkle with shredded Monterey Jack cheese.

Buttered Blackeyed Peas

Buttered Blackeyed Peas

Ingredients:

1 (11-ounce) package Frieda’s Blackeyed Peas
Water
1 tablespoon margarine
1/8 teaspoon pepper

Steps:

Rinse blackeyed peas thoroughly. Place in a 2-quart saucepan with water to cover. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 18 minutes, skimming off foam as it rises to the surface. Be careful that the beans do not boil dry. Transfer beans from pan to serving bowl.  In a saucepan, melt margarine; add pepper. Drizzle margarine mixture over beans; toss gently to coat. Serve hot.