Sunday, 10 April 2016

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 Sarah Beattie's writing and recipes; and her 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

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
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.


  1. This sounds so good! I've never heard of black badger peas before so will have to look out for them. Thanks for joining in with #CookBlogShare

    1. Thanks Mandy, they shouldn't be hard to find.

  2. I've never seen black badger peas either - they're intriguing! Would black beans work as a substitute until I can get some badgers?

    1. Thanks Joey, this is essentially a smoky chilli of sorts and yes of course black beans would work, I prefer them in chilli's, but for a change why not try black chickpeas if you can find them. Hope you find some badger/maple/carlin peas.

  3. Great recipe! I still have my black badgers in the cupboard, but I'm sure I'll make something similar with them, especially now that you reminded me.

    1. Look forward to seeing your recipe VegHog.

  4. Black badger peas are new to me too! This sounds like a delicious meal.

    1. Thank you Kari, hope you find some - they are a little like black chickpeas if you've ever had them.

  5. Haven't tried Badger Peas but if I can find them state side I'll give it a go, this dish looks great! :)

    1. If you can't find them where you are, try the recipe with black chickpeas/kala cholay which I am sure you are familiar with Emily.

  6. This looks so yummy! I love the spices you used too, looking forward to giving this a try. Pinned :-)

    1. Thank you Angela. I tried to leave a comment on your blog and struggled, I will try again.

  7. I bought maple peas for the first time this month, haven't tried them yet. I've seen them around for years but never took the plunge, "parched peas" are a thing around here.

  8. Lovely to hear from you thrift deluxe. its been a while.
    Hope you get to try them soon, give me a heads up as i'd be curious to check out what you made. Take care and thanks.


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