Thursday, January 20, 2011

The Original Black Eyed Peas

      Photo from:

I kinda hate that when you know type 'black eyed peas' into Google the musical band comes up way before the actually bean does and really, what's better for us?! 

Anyway, this week, I tried a fantastic recipe that called for black eyed peas, a fantastic little bean with an interesting story.  I found the recipe from one of my all-time favourite recipe vegan blogs: Fatfree Vegan Kitchen.  I made a few changes mostly because I didn't have everything it called for but the end result was delicious nonetheless.

Black-eyed Pea Masala
Original recipe from Fatfree Vegan Kitchen

2 cups black-eyed peas
1 large onion, diced
1 tsp ground cumin
1 tsp ground ginger
1 tbsp garlic, minced
1/4 tsp cayenne pepper (or to taste)
1 tsp turmeric
3 medium to large tomatoes, diced
2 tsp garam masala
1 tsp organic cane sugar
1 tsp salt (or to taste)

1. Pick over the dried peas, removing any debris, and rinse.

2. Cover with water and allow to soak for at least 8 hours. Drain peas just before cooking.

3. Heat a large non-stick pot or pressure cooker. Spray the bottom with cooking spray (omit if pot is non-stick) and add the onions.

4. Cook, stirring, until onions soften then add the cumin and cook for 1 minute.  Add the ginger and garlic and stir for about 30 seconds.

5. Add the drained peas and all remaining ingredients along with 2 cups of water and bring to a low boil.

If pressure cooking, seal the cooker, bring to high pressure, and cook for 7 minutes; remove from heat and allow pressure to come down naturally. Check seasoning and add more salt and garam masala if necessary. Simmer uncovered for a few minutes to allow flavors to blend, and mash a few peas against the side of the pot to thicken the sauce. If all peas are not completely tender, cover but do not seal the cooker and simmer until peas are tender. (From Fatfree Vegan Kitchen)

If cooking in a regular pot, cover and simmer until the black-eyed peas are tender about 30-45minutes.

6. Check seasoning and add more salt and garam masala if necessary.

Serve with bread or in this case, I served it with cooked Quinoa - just for that added protein/grain  goodness.



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