Name: Black-Eyed Beans (Peas) with Mushrooms
Ingredients: 1 pk (16-oz) frozen black-eyed peas; 8 oz Mushrooms; thinly sliced; 1 cn (14-oz) diced tomatoes; including juice; 1 md Onion; finely chopped; 4 Cloves; (or more) garlic, finely chopped; 6 tb Vegetable oil; 1 tb Whole cumin seeds; 1 1-inch cinnamon stick; 1 ts Ground cumin; 1 ts Ground coriander; 2 ts Ground turmeric; 1/2 ts (or more) cayenne pepper or ground chile of choice; 2 ts Salt; Fresh coriander; chopped, (cilantro; omit if desired); Black pepper to taste

Some will say we need to add “good works” to Christ’s work to be saved. Others will say since we are saved by God’s grace and because all of our sins are already forgiven in Christ we can live as we wish. So, the first says following God’s law is necessary to be saved. The other says following God’s law is unnecessary once saved. Both are terribly wrong! We are saved by grace alone, but the grace that saves is never alone. God’s grace will always give us the desire and ability to follow God. The greatest evidence that we are recipients of God’s grace will be seen through our obedience – not to get saved or stay saved, but proof that we truly are already saved.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Indian		1	servings

INGREDIENTS

1	pk	(16-oz) frozen black-eyed peas
8	oz	Mushrooms; thinly sliced
1	cn	(14-oz) diced tomatoes; including juice
1	md	Onion; finely chopped
4		Cloves; (or more) garlic, finely chopped
6	tb	Vegetable oil
1	tb	Whole cumin seeds
1		1-inch cinnamon stick
1	ts	Ground cumin
1	ts	Ground coriander
2	ts	Ground turmeric
1/2	ts	(or more) cayenne pepper or ground chile of choice
2	ts	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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