Tuesday, January 1, 2013

Curried Black-Eyed Peas with Spinach

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.

1 comment:

  1. So, for more luck for all of us this New Year...
    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.