indian cooking
Easy Black Eyed Peas with Mushrooms
02/12/10 Filed in: Beans
The following recipe is from Madhur Jaffrey and her book, Indian Cooking. This cookbook was a very thoughtful gift from my sister-in-law who paid attention to my musings about my interest in Indian food.
After I discovered a little Indian restaurant in my neighborhood, I really fell in love with the cuisine. The combinations of spices and foods, the curries, the sauces, all of it fills me with warmth. I love the smells, the textures, and the gentle heat from the peppers or ginger.
If you have the time, it is worth it to start this recipe from dried beans. I made it easy by using Eden canned black eyed peas. Using dried beans does not make a recipe more difficult, but is does lengthen the cooking time. You can use any brand of canned black eyed peas, but Eden is the only brand that does not line their cans of beans with BPA.
Black eyed peas are a great source of protein, fiber, and complex carbohydrates. In addition, black eyed peas provide calcium, magnesium, phosphorus, potassium, as well as iron, zinc, vitamin C, thiamin, riboflavin, niacin, B6, B12, folate, vitamin A, and pantothenic acid.
The tomatoes in the recipe add a good source of lycopene, the onions and garlic add a host of phytochemicals which eliminate free radicals, cinnamon helps the body regulate sugar, cumin seeds are a good source of iron, and I could go on and on.... The point is, that all the ingredients culminate in a dish full of useful and available nutrition.
Ingredients List:
3 cans of Eden black eyed peas, drained
1/2 lb fresh mushrooms
6 tablespoons of oilve oil
1 teaspoon cumin seeds
1 cinnamon stick
1 1/2 medium onions, peeled and chopped
4 cloves garlic, peeled and finely chopped
4 medium tomatoes, chopped
2 teaspoons ground coriander
1 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
2 teaspoons salt
freshly ground pepper
3 tablespoons cilantro or parsley, chopped
Put the oil in a sauce pan. When hot, add the cinnamon and cumin, and sizzle for 5-6 seconds. Add the onions and garlic. Saute until the onion begins to brown.
Add the mushrooms. Saute until the mushrooms wilt.
Add the tomatoes, cumin, coriander, and turmeric.
Stir together and reduce heat to low and cook for ten minutes.
Add the cans of black eyed peas, and simmer for 20-30 minutes on low. Remove the cinnamon stick before serving.
Serve with rice as an entre or side. Enjoy over a baked potato. This recipe will keep in the fridge for a week and in the freezer for several months.
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