Black Eyed Peas and Beef Bacon - Blood Type O Recipe

Black Eyed Peas are one of the two highly beneficial beans/legumes for Blood Type Os according to the book Eat Right 4 (for) Your Type, the diet I am currently on.  The other bean is the Adzuki Bean, and I thought it was so funny that they taste very similar to Black Eyed Peas.  So there’s not much variation in the highly beneficial list for beans.  

Although I had tasted and eaten black eyed peas in the past, it wasn’t really a staple food in my house growing up.  These beans were cooked more in my grandmother’s and aunt’s homes for the holidays and family gatherings.  Actually, I don’t think we cooked any beans from scratch growing up.  I guess our childhood (millennials) was deep in the prepared and packaged food era where all the hard work for making dinner was done for you.

Knowing this, I’m sure you can tell that following recipes for black eyed peas was pretty new for me.  The soaking part really threw me for a loop, because I didn’t put them in enough water at first and didn’t realize that they would expand so much.  Yes, I know now, it’s science, but with food.  But it just didn’t dawn on me.

So anyway, I came up with my own recipe after the trial and error period of trying so many others.  I tried the turkey neck and ditched it because I’m not a fan of boiling that thing for 2 hours before I can use it.  I opted for beef bacon.  (Smoked pork was not even considered because it is a meat that all blood types should avoid).  Beef bacon is a great swap because beef is a highly beneficial meat for Type Os.  By the time those ingredients simmer for 1-2 hours or until the beans are soft, that side dish will have you scraping the plate!

INGREDIENTS

1 lb bag of black eyed peas 

1 - 32 oz. carton of organic beef bone broth (or beef broth)

4 slices of beef bacon, cut into small pieces

1 tbsp of butter (or olive oil)

1 onion , diced

3 cloves of garlic, chopped (or 2 teaspoons of minced garlic)

salt

cayenne pepper

onion powder

garlic powder

2 bay leaves

DIRECTIONS

1. Night Before:  Soak the whole bag of beans overnight in a large bowl of water, covering the beans by an inch.

2. The next day:  sauté in the butter the onions, garlic and beef bacon in a pot for 3 minutes.

3. Pour in the beans, carton of beef bone broth, seasonings and bay leaf.

4. Let the beans cook on medium-low for 1-2 hours, or until the beans are soft.

5. Find and remove the bay leaves before serving.