Black-eyed peas with mushrooms
Black-eyed peas are rich in protein and carbohydrates; a great source of energy. A traditional ingredient in the southern U.S., the lobia bean, as it is known in India, is often used as a staple legume in vegetarian households. The mushrooms add to the wholesomeness of this dish. Dried peas soaked overnight taste best, but canned peas work as well. This dish is a favorite vegetarian offering for its full and robust flavor.
– 1 cup (180 g) dried black-eyed peas, soaked and drained, or 2 (15-oz/425-g) cans black-eyed peas, drained.
– 4 cups (1 liter) water; ½ teaspoon salt, plus more, to taste
– ½ cup (125 ml) oil; 1 teaspoon cumin seeds
– 1-in (2.5-cm) cinnamon stick; 1 cup (150 g) chopped red onion
– 4 cloves garlic, minced; ½ lb (250 g) button mushrooms, cleaned and sliced
– 1 lb (500 g) ripe tomatoes, blanched and chopped
– 2 teaspoons ground coriander; 1 teaspoon ground cumin
– ½ teaspoon ground turmeric; ¼ teaspoon paprika
– 2 tablespoons chopped fresh coriander leaves (cilantro).
If using dried black-eyed peas, combine the peas, water and the ½ teaspoon of salt in a large saucepan. Bring to a boil, cover, and simmer until the peas are tender, about 45 minutes.
Drain the peas, rinse with cold water, drain again and transfer to a large bowl to cool.
Heat the oil in a heavy-bottomed skillet or saucepan to medium high heat.
Add the cumin seeds and cinnamon stick, and let them sizzle for 10 seconds. Add the onion and garlic and stir over medium heat until soft and starting to brown, about 5 minutes. Add the mushrooms and fry for 2 to 3 minutes. Add the tomatoes, ground coriander, cumin, turmeric and paprika. Cover and cook over low heat for 10 minutes.
Add the cooked or canned black-eyed peas to the tomato and mushroom mixture and season with salt, to taste. Stir in the fresh coriander leaves and simmer, uncovered, for 10 minutes.
Food: Black-Eyed Peas With Mushrooms