Recently I discovered a product I wish had been around years ago when I used to backpack. Feels like a million years ago now. Part of me cannot wait until my kids are mature enough to take backpacking, while the other part of me never wants them to grow up. Anyways…these new Pace® and Prego® Ready Meals are pretty stellar and I am in love with their ease of use!
Even though my backpacking days are currently behind me, these Campbell’s new products are still absolutely amazing. We gave them a try the other day between sports and they made life so simple! Within 60 seconds these were ready to go and the same packaging that we used to heat our meals in turned into a bowl that we were able to take with us to go!
It’s not everyday that we eat on the go, but on the days that we do it is good to know that the kids are eating real food that is going to leave them full.
We tried out a couple different flavors from pasta to rice dishes. The winner for both of my kids was the Pace Enchiladas, and it went excellent with one of our family favorites – Ranchero Black Eyed Peas!
These Ranchero Black Eyed Peas typically are a New Years Eve tradition in my home. They also go really amazing over eggs wrapped inside a tortilla…or two. They are also a side dish that always get my kids excited and asking for seconds. Together these Ranchero Black Eyed Peas with the Pace Ready Meals made an amazing meal my kids are already asking to eat again!
Ranchero Black Eyed Peas
- 2½ cups of dried black eyed peas
- 2 chicken bullion cubes
- 8 strips of bacon
- 1 medium yellow onion diced
- 2 jalapeno peppers diced with seeds removed
- Salt and pepper
- Cilantro – optional
Cook the diced bacon in a skillet. Set cooked bacon pieces aside and reserve bacon drippings in pan.
Wash dried beans very well in a colander, transfer to large pot and add 10 cups of water, chicken bouillon, and 2 tablespoons of bacon drippings.
Bring all ingredients to a boil, then reduce to a simmer and cover with lid. Let beans simmer 1½ – 2 hours or until tender. Stir occasionally while cooking and add more water if level gets lower than ½ an inch above the beans.
Once beans are almost done, saute diced onions and jalapenos in remaining bacon drippings in original skillet until softened.
Add onions and jalapenos to beans and continue simmering for about 20 minutes.
Season beans with salt and pepper to taste. If using, stir in fresh chopped cilantro to taste. Serve with additional cilantro on top and chopped bacon.