We had some leftover, unused black-eyed peas from the Ghanaian dish (red-red), so I decided to try out this recipe to use the remaining cup. Before starting this recipe, I boiled the soaked,
drained peas in water (about 1 cup peas to 3 cups water) until tender (about 30 mins). Here is the recipe by Aarti Sequeira: http://www.foodnetwork.com/recipes/aarti-sequeira/black-eyed-peas-pulao-recipe.html. I also used jalapeño in lieu of Fresno pepper. The dish was fragrant, delicate, and healthy. Highly recommend. (Jan. 2015)
Cooking Adventures 