I overcooked some beans.
Yes, I know what you must be thinking, “Penny Parsnip made a mistake? Inconceivable!”
And you’re right. There are no mistakes, only happy accidents. I fortunately accidentally ignored my pressure cooker full of black-eyed peas and cooked them into black-eyed mush. Intending to figure out what to do with them sometime after baking three dozen chocolate-peanut butter cupcakes, I scarfed some down pre-party with leftover sushi rice and a little soy sauce and Slap Ya Mama. DELICIOUS. So creamy! I knew I had something right here, so the next day, this dish was born.
1/2 lb black-eyed peas, soaked and cooked until mushy (10-15 mins in a pressure cooker, or several hours without one)
1/2 lb pearled barley
Vegetable broth or water, probably 4-8 cups (Happy accidents don’t get measured.)
2 medium onions, diced
1 large bell pepper (red or green), diced
6 or more cloves garlic, minced or crushed
1 small bunch of turnip greens, chopped (or mustard, beet, spinach, kale, chard, etc) OR use a box of frozen ones
Seasonings: salt, pepper, cayenne, thyme, soy sauce, apple cider vinegar, hot sauce. I measured none of these. Sorry (sort of).
1. Combine the cooked beans and their thick broth, the barley, and veg broth/water in a great big pot. Bring to a boil, then simmer for 20 mins or so. Use this time to chop things.
2. Add chopped onions, garlic, and bell pepper. Continue to simmer until barley is tender and vegetables are soft, probably another 20-30mins. Season to taste.
3. Continue simmering until the mixture is getting thick and creamy. Stir in the greens, put a lid on it, and let it sit for a few minutes until they wilt. Give it a good stir and taste to adjust seasonings, or cook a little longer if the greens are too chewy for you.
Serve with additional hot sauce, vinegar, or some nutritional yeast. I just ate it for breakfast with some chopped avocado mixed in. Yum yum yum. There are no mistakes in the Penny Parsnip kitchen!