Healthy Vegan - Smoky Maple Black Badgers Peas Chilli

Is it a coincidence that I should stumble upon the lovely Sarah Beattie photograph with Hodmedod's Black Badger Peas for Masaledar recipe, on her  twitter account of course not - Great minds think alike.

 So why was it a coincidence?!  Well that very same day I had made a Smoky Black Badgers Peas Chilli. 
Black Badger Peas are also known as Carlin Peas or Maple Peas.  These brown peas remind me of Indian Black Chickpeas aka Kala Cholay though the flavour is very different.  They are not soft like butter beans or well cooked butter beans, but more robust and nutty.  I absolutely loved them. I can see exactly why Sarah Beattie used it in Masaladal recipe featured in this month Vegetarian Living Magazine which of course I had to go out and buy.  I don't buy many magazines anymore for various reasons, but I did so because I love most of her cookbooks - all vegetarian.
My recipe is essentially a vegetarian chilli but with some authentic Mexican flavours: chile chipotle powder and epazote.  Yum The smokyness comes from the chile chipotle powder and it hits you immediately. This recipe makes a huge pot and it lasted us 4 days.  We had it with rice, as enchilladas (D's favourite), straight out from the bowl doused in soured cream and grated cheese and lastly some even with nachos as I am not overly keen on the tacos you get in the UK. Delicious, indeed. 



I am sharing a bowl of this smokyness with Sunday Fitness and Food Fitness hosted by Marathons and Motivation and Ilka's blog; CookBlogShare hosted by Sneaky Veg.
Smoky Black Badgers Peas Chilli
Serves 6- 8
Ingredients
200g Hodmedod's Whole dried Black Badgers soaked overnight, then cooked the following day until cooked but not falling apart.
This is not a Sponsored Blog Post
4 tablespoons olive oil
2 onion, finely sliced
2 garlic cloves, crushed
1/2 teaspoon dried epazote leaves or 1 sprig or tarragon
1/2 teaspoon allspice
1 - 11/2 teaspoon chile chipotle powder
1/2 teaspoon paprika
2 large sweet potatoes, peeled and chopped into bite size piecesp
Optional: 1 yellow pepper, cored and sliced into cubes
1 pint vegetable stock
Salt to taste
Small bunch of coriander, roughly chopped
Method
In a wide pan, heat the oil then stir in the onions until beginning to soften then add the garlic and cook until soft.  Then stir in the spices, along with the cooked peas, cook on high heat for a few minutes before stirring in the sweet potatoes and peppers. 
Pour over the stock, bring to the boil.  Then turn down the heat and cook slowly for  a few minutes or until the stock begins to reduce and the sweet potatoes are tender, but not overcooked.
Stir in the coriander.
Best served the following day.


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