My husband normally isn’t a big fan of black-eyed peas, but this dish may have made him a convert. First, heat 3 Tbsp vegetable oil in a medium pot on medium heat. Add 1.5 tsp minced garlic, 1 Tbsp microplaned ginger, and 1 small onion (or regular-sized shallot), shredded on a large-size grater. Saute until slightly browned, reduce to medium-low heat, then add 1 medium tomato (cut into quarters). Cover with a lid, periodically mashing the tomato until it becomes completely soft (about 5 mins) and is intermingled with the onion-ginger mixture. Add 1/4 tsp turmeric, 1/8 tsp cayenne (down from 1/4 tsp in the recipe), 3/4 tsp salt, and 1/2 tsp freshly ground black pepper. Saute uncovered for about 6 mins. Add 30 oz canned, drained black-eyed peas plus all the canned bean liquid plus 1/2 cup water (see Note below). Increase to high heat, then bring to a rolling boil. Reduce heat to medium low and simmer uncovered for 10 mins, stirring occasionally. We serve this with basmati rice. (Sept. 2022)
Note: Instead of using all of the bean liquid from canned black-eyed peas, we used 1 cup bean liquid plus 1/2 cup chicken broth (so our preparation was not vegetarian). Because the broth contained some salt, we reduced the salt to 1/2 tsp (from 3/4 tsp).
Recipe from Shubhra Ramineni’s Healthy Indian Vegetarian Cooking: Easy Recipes for the Hurry Home Cook (Tuttle, 2018), available at https://a.co/d/2c1lHDT.
Cooking Adventures 