Standard fare at my house on January 1st for a year of good luck, black-eyed peas are never old or mealy at the supermarket today, because so many people buy them (in fact, they may be sold out!)--make enough for a crowd. (I'm eating double helpings today--don't I need it?)
2 pounds black-eyed peas, dried
10 bay leaves
2 Tbsp salt, more or less to taste
3/4 cup olive oil
2 large or 6 small yellow onions, chopped
6 cloves garlic, chopped
2 pounds spinach, fresh, washed, or 4 boxes frozen chopped spinach
4 Tbsp curry powder
Salt to taste
Wash black-eyed peas three times, cover with three times as much cold water, add bay leaves, and bring to a boil over medium-high heat. Reduce heat to simmering and cover beans. Cook until beans are soft, about 1 1/2 hours. Remove bay leaves and drain beans, reserving the cooking liquid by pour through a colander into another bowl.
Heat olive oil, add onions and garlic, and stir until translucent. Stir in curry powder, cooking for a few minutes to bring out the flavors. Add spinach, small amounts at a time, until wilted. Stir in black-eyed peas, adding bean water to make a creamy base. Serve with homemade whole-wheat biscuits, or brown rice.
2 pounds black-eyed peas, dried
10 bay leaves
2 Tbsp salt, more or less to taste
3/4 cup olive oil
2 large or 6 small yellow onions, chopped
6 cloves garlic, chopped
2 pounds spinach, fresh, washed, or 4 boxes frozen chopped spinach
4 Tbsp curry powder
Salt to taste
Wash black-eyed peas three times, cover with three times as much cold water, add bay leaves, and bring to a boil over medium-high heat. Reduce heat to simmering and cover beans. Cook until beans are soft, about 1 1/2 hours. Remove bay leaves and drain beans, reserving the cooking liquid by pour through a colander into another bowl.
Heat olive oil, add onions and garlic, and stir until translucent. Stir in curry powder, cooking for a few minutes to bring out the flavors. Add spinach, small amounts at a time, until wilted. Stir in black-eyed peas, adding bean water to make a creamy base. Serve with homemade whole-wheat biscuits, or brown rice.
So, for more luck for all of us this New Year...
ReplyDeleteSPICEY CHIPOLTE BLACK EYED PEAS
2 TBS Olive Oil
1 TBS Balsamic vinegar
1 Cup chopped orange bell pepper
1 Cup chopped celery
1 Cup chopped carrots
1 Cup chopped onions
1 TSP minced garlic...I use more
2-16 OZ packages of dried black eyed peas
4 Cups of H2O
4 TSP vegetable boullion base, (Better Thank Boullion)
1-7OZ can Chipolte perppers in Adobe sauce, chopped
2 TSP ground cumin
1/2 TSP black pepper
Heat oil/Balsamic vinegar in skillet, add vegies and cook 5 minutes
Add to slow cooker with rest of ingredients, water, vegie boullion, chipolte, cumin, and pepper
Cook on low for 8 hours, or until peas are tender. I think the next time I make this, I will wait to add the vegies until the end, so they stay colorful and crunchy.