Black-eyed Beans (peas) With Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | 1 | Servings | |
INGREDIENTS
| 1 | 16-oz frozen black-eyed | |
| peas | ||
| 8 | oz | Mushrooms, thinly sliced |
| 1 | 14-oz diced tomatoes | |
| including juice | ||
| 1 | Onion, finely chopped | |
| 4 | Cloves, or more garlic | |
| finely chopped | ||
| 6 | T | Vegetable oil |
| 1 | T | Whole cumin seeds |
| 1 | 1-inch cinnamon stick | |
| 1 | t | Ground cumin |
| 1 | t | Ground coriander |
| 2 | t | Ground turmeric |
| 1/2 | t | or more cayenne pepper or |
| ground chile of choice | ||
| 2 | t | Salt |
| Fresh coriander, chopped | ||
| cilantro omit if | ||
| desired | ||
| Black pepper to taste |
INSTRUCTIONS
As I haven't posted a recipe in a while, I thought I'd share this one, which is adapted from Madhur Jaffrey's "Indian Cooking". I made it last night to accompany some thick-cut pork chops which I dry-rubbed and grilled, but it's a great side dish with just about anything. The recipe calls for 8 oz. dried black-eyed peas, but not having time to soak and simmer these, I substituted a larger quantity of frozen. In a large saucepan, bring 2 qts. water to a boil; add peas and simmer 30 minutes. While this is going on: In a deep skillet, heat the vegetable oil on high. When the oil is very hot, add the cumin seeds and cinnamon stick and fry, stirring, for 5-6 seconds. Add the onions and garlic and let cook, stirring, until onions are beginning to brown ( about 5 minutes). Add the mushrooms and cook until they are just softened, about 2 minutes. Add tomatoes, cumin, coriander, turmeric and cayenne. Stir to mix well, reduce heat to low, cover and allow to cook about 10 minutes. When the peas are done simmering, add the tomato/onion/mushroom mixture to the pan containing the peas and water. Add salt, cilantro if using, and black pepper to taste; mix well and simmer, uncovered, another 30 minutes. Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Feb 19, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1159
Calories From Fat: 814
Total Fat: 92.5g
Cholesterol: 0mg
Sodium: 5588mg
Potassium: 1988.7mg
Carbohydrates: 73.4g
Fiber: 20.1g
Sugar: 15.7g
Protein: 24.1g