You can eat black-eyed peas even if the date isn’t January 1. Really, you can. Take these curried black-eyed peas, for instance.
I’m trying to incorporate more legumes in my diet, things like beans, lentils and black-eyed peas. Legumes are low on the glycemic index scale and are a great low-fat source of protein. They are inexpensive while being rich in fiber, vitamins and minerals. At least three major health-based organizations – the American Diabetes Association, the American Heart Association and the American Cancer Society – all recommend legume consumption for optimal health. Dried varieties are best, but canned will do if you don’t have time to soak.
Legumes don’t inherently have a ton of flavor, so they can take on many different spice combinations. Here, the Indian flavors in these curried black-eyed peas will wake up your palate. If you enjoy well-spiced food, but don’t necessarily like heat, skip the cayenne when you make this dish.
Time-saving tips: Substitute a high-quality curry blend for the coriander, turmeric, cayenne and cumin and/or use canned black-eyed peas. If using canned peas, rinse and drain, reduce the water to 1 cup, cut the cooking time in half and skip the salt.
What are your favorite legumes and how do you cook them? In addition to these curried black-eyed peas, I especially like Calypso Soup with Black-eyed Peas and Spinach and Black-eyed Pea Corn Cakes with Spicy Sour Cream.
Curried Black-eyed Peas
- 1 cup dried black-eyed peas
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1 tablespoon canola oil
- 1/2 large onion diced (about 1 cup)
- 2 cloves garlic grated (about 1 teaspoon)
- 1- inch piece of fresh ginger grated (about 1/2 teaspoon)
- 1 medium tomato seeded and diced small
- 2 cups hot water
- 1/2 teaspoon salt
- 1 cup canned light coconut milk
- 1 tablespoon lime juice
Rinse black-eyed peas and place in large bowl. Add water to at least an inch above the peas and let soak 8 hours or overnight.
In a small bowl, mix together the coriander, turmeric, cayenne and cumin. Set aside.
In a large saucepan, heat the canola oil over medium-low heat. Add the onion and sauté until the onion gets some color, about 10 minutes. Add the garlic, ginger and spice mixture. Cook, stirring constantly, for about 3 minutes. Add the tomato and stir over low heat until the tomato is no longer chunky.
Drain and rinse the black-eyed peas. Add to the onion mixture along with the water and salt. Bring to a boil, then reduce heat to low, cover and simmer until the black-eyed peas are tender, about 30 minutes.
Stir in the coconut milk and simmer, uncovered, for another 10 minutes or so. Just before serving, add the lime juice.
Time-saving tips: Substitute a high-quality curry blend for the coriander, turmeric, cayenne and cumin and/or use canned black-eyed peas. If using canned peas, rinse and drain, reduce the water to 1 cup, cut the cooking time in half, and skip the salt.