Black Eyed Peas With Herbs

Submitted by justcallmetoni

"As part of the Zaar World Tour I’ve been in search of international recipes that look and appeal to me. This recipe is from Madhur Jaffrey’s International Vegetarian. Though this dish is Syrian variations are common through out the Mediterranean. For a quick dish, you can substitute the dried peas and soaking with 3 1/2 cups of canned of black-eyed peas. If you go that route, try rinsing the beans and using a cup of vegetable broth in lieu of the cooking liquid. Don’t let the cooking time scare you off, it’s soaking and simmer time that leaves you free to tend to other things. Consider greens and rice as an accompaniment to this dish."

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photo by limeandspoontt

Ready In:: 2hrs 40mins
Ingredients:: 9
Serves:: 4-6

ingredients

1 ¹⁄₂ cups black-eyed peas, cleaned and picked through
2 tablespoons olive oil
1 dried hot red chili pepper
3 garlic cloves, finely chopped
1 teaspoon dried oregano
2 bay leaves
¹⁄₂ teaspoon dried thyme
1 teaspoon paprika
1 teaspoon salt (omit if you are using canned beans)

directions

Pick through the peas removing any damaged beans or debris. Rinse and place in a large soup pot. Fill pot with water until it rises about five inches above the beans. Bring water to a brisk boil. Turn off heat and cover pot, letting it sit for 60 to 90 minutes. Drain in a colander.
Return the black-eyed peas to the pot along with 4 ½ cups of fresh water and bring to a boil. Reduce to a low simmer, cover and cook for 40 minutes or until the peas are tender.
Once the peas are cooked, heat the oil over medium high heat in a large skillet. Once the oil is hot add the whole dried chile (it should sizzle a bit). Add the garlic and stir once. Add the black-eyed peas and cooking liquid along with the bay leaves, oregano, oregano, thyme, paprika and salt. Simmer for 20 minutes uncovered over low heat.
Serve with rice.

Questions & Replies

does cooking liquid mean the water? I am cooking this and it is very watery, I used frozen peas, boiled, drained them, and used 4 cups water as suggested and it doesn't seem to be cooking down.

Alexandra D.

Reviews

Really good! I sprinkled about a tsp. of vegan ham broth base in with the herbs. Thanks for the recipe.

nancycl1
Very versatile. Made for the simanim for Rosh hashana.

Food Snob in Israel
Got home from work tonight and wanted to watch the Red Sox in the ALCS, so I needed something simple that didn't require a lot of attention. This definitely fit the bill. Like another reviwer, I used canned black-eyed peas, and per that review used a bit less water. I also used chicken boullion and served over Rice Verde as the aforementioned reviewer suggested. Brilliant! I'm definitely making this again. Thanks for posting.

Cluich
This was very good! I appreciated the instructions on how to quickly cook the dried beans when you don't have a night to soak them. And it really did work well! I halved the recipe since bean recipes tend to yield a lot but 4-6 servings, halved, ended up being just enough for me and my girlfriend with no leftovers. Next time I'll make the whole batch so we have food for lunch the next day.

EmilyStrikesAgain
Easy and delicious! We ate this with rice; it was a good and filling meal. Thanks for sharing this economical and tasty recipe.

Aunt Cookie

see 17 more reviews

Tweaks

Finally! A great recipe for dried black-eyed peas that doesn't involved extra fat. I used about 1/8 tsp ground cayenne pepper instead of the dried hot red chili pepper. Very flavorful and not too spicy. Thanks!

Bippie
Excellent flavoring in this one. Kinda missed the southern ham hocks, but were excellent anyway. The only thing I did different was to use low sodium chicken broth instead of water to cook the peas in and I used Sharon's Paprika oil in place of the olive oil and paprika, which turned out great. Thanks

Nimz_

RECIPE SUBMITTED BY

justcallmetoni

212

I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. Some of my favorite public cookbooks include: <li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>   <li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>   <li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>   <li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li> <img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ />

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