Photo credit to Bean Club® member Karina Jauregui. She added some fresh salsa!
We don’t understand why Zipper Cream isn’t better known and appreciated outside the South. There’s this little something extra that makes you want to keep eating the whole pot, bowl after bowl. As an added bonus, they cook quickly, and they’re versatile. This dish was created from leftovers and would work with any type of roasted vegetable (or sauteed greens) and/or bits of meat you might have in your refrigerator!
- 1 large bunch broccolini (about 1 pound), woody stems trimmed
- 5 tablespoons olive oil
- Salt
- 2 garlic cloves, sliced
- ½ teaspoon red pepper flakes
- 1 cup cooked, shredded chicken (optional)
- 2 cups cooked Rancho Gordo Zipper Cream Peas, with a little broth
- Freshly ground pepper
- Fresh lemon juice to taste
Serves 2 to 4
- Preheat the oven (or toaster oven) to 350°F.
- Cut the broccolini into thirds, then spread it out on a baking sheet and toss with 3 tablespoons of the olive oil. Season with salt. Roast the broccolini, shaking the pan often, until tender, about 12 minutes.
- Meanwhile, in a large Dutch oven or other ovenproof skillet over medium-low heat, warm the remaining 2 tablespoons olive oil. Add the garlic and red pepper flakes, and sauté until the garlic is fragrant, 2 minutes. Add the chicken (if using) and Zipper Cream Peas and cook, stirring gently, to heat through. Add the broccolini. Stir gently to combine. Season to taste with salt, pepper, and a squeeze of lemon.