Tuscan-Style Black Eyed Pea Soup

I first came across this recipe in 2015 when our Corbin Hill CSA included yellow-eyed beans. I had never seen these kinds of beans before (I’d never even made black-eyed peas) so I was on the search for a delicious recipe to use them in.

There isn’t much out there for yellow-eyed beans, but I came across this little gem of a recipe. When I first made the recipe, the only modification I made was to add previously cooked brown rice to the cooked beans and top it with some fresh cilantro.

Then, a year later (in 2016), I revisited the recipe and made several other modifications. The original recipe is delicious on its own, but even better (and more nutritious) with the modifications! The recipe might look long, but I promise it’s not that complicated! I used black-eyed peas this time around because I didn’t have yellow-eyed beans. You could probably use other types of beans as well. It’s a warming and filling soup, perfect for cold winter days!

Tuscan-style Black Eyed Pea Soup

Servings: 6


  • For beans:
    • 1-lb. bag of black eyed peas, soaked over night
    • 1 plum or on-the-vine tomato
    • 4 garlic cloves, whole & peeled
    • Several sage leaves (fresh or dried)
    • Pieces of onion (any kind & optional)
    • 1 tsp. dried garlic flakes or garlic powder
    • 0.5 tsp. paprika
  • Sofrito:
    • 1 tsp. extra virgin olive oil (EVOO)
    • 1 TBSP red onion, diced
    • 2 cloves of garlic, minced
    • 0.5 c. diced carrot
    • 2 TBSP minced cilantro
    • Few pinches of salt
  • 1.25 cup dried brown rice
  • Toppings:
    • Salt & pepper
    • EVOO
    • Cilantro


  • To make the beans:
    • Rinse soaked beans and put in a large pan. Add in the tomato, 4 whole garlic cloves, sage and pieces of onion. Cover everything with water by 2 inches.
    • Bring to a boil and skim off any scum from the surface.
    • Once boiling, lower the heat to simmer and continue cooking uncovered until the beans are tender. You may need to add more water to keep the beans covered. It may take anywhere from 45-1.5 hours, depending on the beans.
    • After about 30 minutes of cooking, check on the beans. Remove the whole garlic and the tomato. Mince the garlic and chop the tomato and then add it back to the beans. Also add the dried herbs (garlic flakes/powder & paprika). Continue cooking until the beans are done. The beans are ready when they are tender and the skins are soft.
    • Remove the pieces of onion and the sage leaves (if desired). Add in the rice and sofrito (see instructions below).
    • Season with salt and pepper to taste.
    • Serve with 1 tsp. of EVOO in each bowl and some fresh cilantro sprinkled on top.
  • To make the rice:
    • In a separate pan, cook the brown rice. Add 2 cups of water to the 1.25 cups of dried brown rice. Add in a pinch of salt. Cook approx. 30-35 min. until it is done. Set aside. This will be added to the beans when they are done.
  • To make the sofrito:
    • In a sauté pan, heat 1 tsp. of EVOO. Add the onion, carrots and salt. Cook for a few minutes, while stirring occasionally.
    • As the carrots and onion begin to become aromatic, add the garlic and cilantro. Sautee until the onions are soft and the mixture is aromatic.
    • Add this mixture to the beans when they are done.

Nutrition Content/Serving:

  • 372 calories
  • 63g carbohydrate
  • 18g protein
  • 5g fat
  • 9g fiber

Recipe based on & altered from: Yellow Eyed Beans Tuscan Style by Bite by Michelle

Baked Gluten-Free Apple Cider Donut-Muffins with Apple Cider Glaze

I first made these on a whim with some leftover apple cider that I had brought home from my nutrition education job at a local farmer’s market in November 2014. Apparently apple cider donuts are a big East coast thing. I had never heard of them before or eaten one. And since all the ones are the farmers’ markets are not gluten-free, the only hope I had was to try to make them myself. So while I cannot claim to know how traditional apple cider donuts taste, these turned out ahhhhmazing!

You’ll also see that I didn’t have a donut pan so I just used a muffin tin. Worked like a charm :)

Baked Gluten-Free Apple Cider Donut-Muffins with Apple Cider Glaze

Makes 14 muffins

Donut-Muffin Ingredients:

  • 2 cups of unfiltered apple cider (from your local farmers’ market I hope!)
  • 0.5 cup of sugar
  • 0.25 cup butter, softened
  • 2 large eggs
  • 0.5 cup milk
  • 1 tsp. apple cider vinegar
  • 2 tsp. pure vanilla extract
  • 2 cups all-purpose gluten-free flour blend (I used Bob Red Mills GF AP)
  • 0.5 tsp. xanthan gum (omit if your flour blend contains it)
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 0.5 tsp. salt
  • 0.5 tsp. ground nutmeg
  • 0.25 tsp. cloves (optional – I didn’t use these)

Glaze Ingredients:

  • 1 cup apple cider (you can get away with half a cup too)
  • 1.5 tsp. butter
  • 0.5 to 0.75 cup confectioners' sugar


  1. Heat the cider in a small saucepan and bring to a simmer. Reduce heat and simmer until the cider has reduced to 1/2 cup. Stir occasionally to ensure it isn't burning. You may need to pour into a measuring cup every now and then to see how far down it has reduced. Be prepared that this takes around 20-30 minutes. Set aside to cool.
  2. Make buttermilk by mixing the apple cider vinegar into the milk & let set for at least 5 minutes until it starts to get foamy. More time is fine.
  3. Preheat the oven to 400 degrees and spray 1 regular muffin pan + 2 spaces on a second muffin pan with gluten-free cooking spray.
  4. I just stirred by hand, but you could use an electric mixer to help get out all the clumps. Beat the butter and sugar together in a large bowl.
  5. Beat in the eggs, buttermilk, vanilla and reduced cider until combined. If the cider is still warm when you are adding it, just pour in a little at a time while you stir continuously to temper the mixture.
  6. Mix flour, xanthan gum, baking powder, baking soda, cinnamon, salt, nutmeg and cloves in a small bowl. Add to the liquid mixture and beat until smooth.
  7. Spoon the mixture into the muffin pans, filling around half-way. These rise quite a bit so be careful not to overfill. Fill any empty muffin a quarter-full with water.
  8. Bake the muffins for approx. 12 minutes in the oven, or until they spring back when gently touched. Be careful of the excess water in the empty muffin spaces when you remove the muffins!
  9. While the muffins are baking, prepare the glaze by reducing the 1 cup (or 0.5 cup) of apple cider down to approx. 3 TBSP. Again this takes a while.
  10. Once the cider has reduced, remove from heat and stir in the butter to melt. Then add the confectioners’ sugar until you reach a glaze consistency.
  11. Once the donut-muffins have cooled, drizzle on the glaze and enjoy with your favorite cup of tea!