For some time now Mr. Goudas has mentioned to us a story that is appropriate for this item.
He recalls in the 1970's when his mother was visiting him here in Canada for a few months.
She always cooked for him, this he loved very much.
One of the foods she always made was baked black eye peas.
The recipe is revealed below.
Mr. Goudas mother used to go to Greek town to buy vegetables and always purchased a particular brand of black eye peas and baked them in her own special way.
On one occasion, she did not have any black eye peas at home, so she called her son at work and asked him to go to the store to obtain that particular brand of black eye peas.
Mr. Goudas thought since he was at the factory, to take a bag of Mr. Goudas Black Eye Peas brand to her.
When he arrived home with the peas, his mother promptly asked him why he did not purchase the brand she requested.
He tried to explain to her that Mr. Goudas Brand was (and still is) top quality, perfect size, with no skin defects, and excellent for boiling or baking.
Regardless of his explanations and efforts to persuade her, he had to drive 10 miles to obtain this particular Ariston brand of Black Eye Peas.
When he returned with the requested brand, his mother was very happy.
Mr. Goudas' mother always said: "If you are happy with the brand you use, do not change it".
This became a theme of Mr. Goudas for many years to come.
Unfortunately, Mr. Goudas' mother passed away February 23, 1993, literally in his and his brother Nikos Goudas hands, en route to the hospital.
Her memory remains alive through the recipes passed on to Mr. Goudas, for example: Love in a Can, Rice Pudding, Eggplant Imam, Cabbage Rolls, Dolmadakia, and many more.
Baked Black Eye Peas dish is made as follows:
450 grams Mr. Goudas or Ariston brand Black Eye Peas
1 bundle fresh Dill
4 large onions
1 can Mr. Goudas Herbs and Diced Tomatoes
80 - 100 ml (more or less) Mr. Goudas Extra Virgin Olive Oil
Salt and Pepper to taste
1 tbsp Mr. Goudas Trinidad Hot Sauce
For anyone who is fortunate to have Real Player and has seen the short film on our website'.
This small commercial was made in1992 by Niki Stamanakous and Marina Papagianopolous.
It was recorded byVasillis Avramis and was featured on various television stations at that time.
The recipe originated in the Middle East. Ingredients used are Black Eyes Peas, Fresh Dill, Onions, Salt, Black Pepper, Garlic Powder, Vegetable or Extra Virgin Olive Oil, Crushed Tomatoes.
To avoid discoloration of the dish, it is important to boil the Black Eye Peas in three stages five minutes at a time and drain the water each time.
Place the Black Eye Peas evenly on a tray, mix the other ingredients and spread over the peas, with a layer of Crushed Tomatoes on the top.
Pour enough water to cover the surface. Cover with foil and bake for approximately half an hour.
in the video, you may have noticed that the beans have been short-boiled, rinsed and drained a couple times.
The reason for this rinsing and draining is to remove all the ink from the center of the black eye.
When the peas are finally completely white like snow, spread them out in a large baking pan.
Cut the onions into approximately 1/4 inch slices, and saute in a frying pan until golden brown.
Spread onions over black eyes, making sure the peas are totally covered.
Open the can of Herbs and Diced Tomatoes and spread over the onions.
Cut half of the fresh Dill and chop finely.
Do not use the stems.
Spread dill evenly over the tomatoes.
Add enough water to cover the mixture.
Pour the Extra Virgin Oil over the complete mixture.
Add Mr.Goudas Trinidad Hot Sauce, salt, and pepper to taste.
Cover with foil paper and place in a preheated oven at 380 to 400 degrees for approximately 30 to 45 minutes.
Check periodically after the initial 30 minutes to ensure that the water has almost evaporated and the beans are almost cooked.
Remove from oven and serve using a spatula to ensure an even distribution of all ingredients.
Baked Black Eyes may be served hot or cold over a bed of rice.
However, it is simply delicious all by itself, a meal all on its own full of magnesium, iron, vitamin C, and potassium, to mention a few of its benefits.
Mr. Goudas refers to it as a Vegetarian Delight.
This dish tastes even better overnight and stays well in the refrigerator for up to three or four days.
A word of warning: You may feel like you need to pass some air in the middle of the night.
After all, this is just Mother Nature at work.
Needless to say, Goudas Foods has an extensive variety of peas and beans in many categories.
A lot of emphases is put on sorting, cleaning, eliminating beans with skin defects, and taking extra precautions to ensure a quality product and customer satisfaction.
The story was written
by Bernadette Scott.
Spyros Peter Goudas. Dear friends:
Over the years, I have created many, many products and I have written many recipes.
I always have one thing in my mind when creating a recipe: I visualize that I am speaking to a beginner because people who know how to cook do not need my instructions they only need the best ingredients that I produce to work with.
I also have to mention that over the years, I had numerous individuals correspond with me, by phone or by mail, locally, nationally or internationally, informing me that, for instance, their spouse who always did the cooking passed away, and while looking through the cupboards they e found a can of beans or peas, a bag of flour or some product that they do not know what to do with.
Usually, those people are the types who have no idea of what a casserole is, or a spatula, how to boil water or even turn on the stove.
Therefore, they are quite comfortable with the details in my recipes that allow them to become familiar with the cooking process, step-by-step.
Eventually, they would be able to do a variety of cooking and would always use my products.
Spyros Peter Goudas.
Σπύρος Πήτερ Γούδας