SFL RecipesI grew up loving my great aunt’s Black-Eyed Peas. I remember as a kid visiting her and my great uncle in Sheffield, Iowa, and loving her pork-laden black-eyed peas, homemade white bread and homemade chocolate cake. It’s no wonder that I weighed as much as a grade-schooler as I do now. For the past several years I’ve hunted for a healthy black-eyed pea recipe that rivals the deliciousness of my great aunt’s. I finally found it! Even if you think you don’t like black-eyed peas, I urge you to take the risk and try this one. I think you will be delightfully surprised. It’s easy to make and the left-overs freeze well. Black-Eyed Peas is this weeks featured recipe in the Slender For Life™ Recipe Library.


This recipe will convince you that healthy does taste better!
From  CandidChef.com

Forks Over Knives By Victoria Rose

Serves 2*
Preparation Time: 10 minutes
Cook Time: 1 hour


  • 1½ cups black-eyed peas (dry)
  • 1 can tomato paste (6 ounces)
  • 1 teaspoon ground sage
  • 2 teaspoons maple syrup
  • 4 teaspoons minced/dried onions
  • 1 medium onion (yellow or white)
  • 8-10 bella or white button mushrooms, sliced
  • soy or tamari sauce
  • 2 teaspoons parsley flakes
  • sea salt
  • cayenne (optional)


Soak the black-eyed peas in double the water for 12-24 hours. Drain and rinse the beans. Bring the beans to a boil in 3 cups of water. Immediately add tomato paste, sage, maple syrup and minced/dried onions. Reduce to simmer, half covered for at least 35 minutes and check for desired tenderness at that point.

In a grilling pan or wok: slice the onions in circles and grill until golden while tossing every 2 minutes. Add the sliced mushrooms and keep tossing while sprinkling soy sauce as desired.

Check the beans for desired tenderness and add parsley flakes, sea salt and cayenne as desired. Serve the beans topped with the grilled mushrooms and onions.

Chef’s Note: I serve this with wild greens, tossed with fresh lemon and pepper. You can also serve it over brown rice.

*Roger’s Note: I doubled this recipe and had 8 – 9 servings.

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When I saw that this recipe only served 2, I doubled the recipe so that I’d have leftovers for lunches. I sure had left-overs! I got 8 – 9 servings by doubling it. That’s OK – there is still some in the freezer for future lunches. When I first made this recipe, I served it according to the instructions over a bed of greens. After our meal, I mixed the grilled mushrooms and onions with the beans into one bowl. After the second meal, I divided the remainder into individual servings to put into the freezer. For my work lunches, I thaw a serving and put some spinach and kale into a baggie. At lunch time, I put the greens into a paper bowl, eat the black-eyed peas and pour it over the greens. Absolutely delicious, satisfying and filling! I’ll be repeating this recipe again for years to come.


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