It’s New Year’s Eve and you know what that means. Everyone south of the Mason-Dixon line will be cooking black-eyed peas and greens tomorrow to bring themselves luck and fortune in 2014. We’ll be having this Black-Eyed Pea Curry and some Green Beans with Coconut. I hope the New Year’s gods are okay with us eating green beans instead of leafy green vegetables.
I told The CompostMaster I wanted The Great Vegan Bean Book by Kathy Hester (affiliate link) for Christmas, then I promptly went to the bookstore and bought it for myself. I gave it to him and told him he could wrap it for me. In the meantime, he had called our friend Gee Gee who runs Buxton Village Books to order a copy. Needless to say, both my stepdaughter (who isn’t particularly fond of beans) and I both got copies of the book for Christmas. This recipe is from Kathy’s book, although I did make a few very minor changes.
How to Cook Dried Black-Eyed Peas
Feeling adventurous? Here’s how Kathy says to cook dried black-eyed peas:
How to Simplify this Black-Eyed Pea Curry
For a quick weeknight meal, you can simplify this curry. Thaw and heat up some Make-Ahead Curry Sauce, then add diced canned tomatoes (drained), rinsed and drained canned black-eyed peas, a fresh squeeze of lime juice, a dash of chili power, and some fresh cilantro.
Other Dishes Featuring Black-Eyed Peas
If black-eyed pea curry isn’t your idea of a rockin’ New Year’s dish, you might want to try one of the following recipes instead:
- Black-Eyed Pea Polenta Casserole
- Collard Greens with Black-Eyed Peas and Tomatoes
- Black-Eyed Pea Corn Cakes with Spicy Sour Cream
Black-Eyed Pea Curry
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 15 ounces diced tomatoes, drained 1 can
- 1/8 teaspoon kosher salt
- 3 cups home-cooked black-eyed peas or 2 cans 28-30 ounces total black-eyed peas, rinsed and drained
- Juice of 1/2 lime
- 1/2 teaspoon garam masala if you can’t find it, make your own
- 1/2 teaspoon chili powder
- 1/4 cup chopped fresh cilantro optional
- Heat the oil in a large skillet over medium heat. Add the onion and cumin seeds; cook until onion just starts to brown and cumin is fragrant, about 5 minutes.
- Add the turmeric, coriander, tomatoes and salt. Cook until the tomatoes start to lose their shape, about 15 minutes.
- Add the black-eyed peas, lime juice, garam masala and chili powder. Cook until peas are heated through, about 10 minutes. Garnish with cilantro, if desired.