How to Make Spiced Black-Eyed Peas

How to Make Spiced Black-Eyed Peas

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I love being in my kitchen when it’s stormy outside! I especially love cooking with warming Indian spices when it’s cold. Here’s something I just finished making, and I wanted to share it with you because I know you’re going to love it. The flavors were dancing in my mouth, this dish literally made me smile.

This dish is great as a side dish along with brown rice and baked winter squash. It also works well as an appetizer.

Spiced Black-Eyed Peas

Ingredients:

  • 1 Tablespoon grapeseed oil
  • ½ tsp. whole cumin seeds
  • 2 ½ cups black eyed peas, cooked ( See note at the bottom)
  • 1 tsp. coriander powder
  • ½ tsp. salt
  • ½ tsp. turmeric powder
  • 2 tsp. chili powder
  • 1 tsp. lemon juice
  • ¼ tsp. garam masala
  • ½ cup red onion, diced
  • ¼ cup cilantro, chopped

Instructions:

  • Heat oil in a heavy skillet
  • When oil is hot, add the cumin seeds and cook for 30 seconds, stirring occasionally
  • Stir in black-eyed peas
  • Add coriander, salt, turmeric and chili powder along with ½ cup of water
  • Bring to a boil
  • Reduce heat and simmer for 10 minutes or until most of the liquid has been absorbed
  • Stir in lemon juice and garam masala
  • Transfer to a serving dish and garnish with onion and cilantro
  • Serve immediately

How to Make Black-Eyed Peas from Scratch

You can use canned black-eyed peas, but there’s a noticeable difference between canned and freshly cooked beans. There was a time when I was shy about cooking my own beans, but once I started doing it, there was no going back.

To make black-eyed peas from scratch, place 1 1/2 cup of beans in a large bowl and cover the beans with fresh water. Add enough water so that the beans are covered by several inches.

Soak for 8 hours. Soaking black-eyed peas isn’t entirely necessary, but they will cook faster and I find the final product to be more tender after they’ve been soaked.

After beans have soaked, rinse them a few times with fresh water.

Place beans in a large pot along with a two inch strip of Kombu (this sea vegetable makes beans easier to digest) and cover with 2 1/2 quarts of fresh, cold water and place burner or flame on high.

Bring water to a boil and bring heat down to medium.

Let beans cook for 40-50 minutes, stirring once or twice. Beans should be tender but not falling apart when they are done.

Eat well, live well.

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