Ingredients: |
Ingredients: 1 1/2 cups dried black-eyed peas (cowpeas) or 2 15 ounce cans 1 onion, chopped 1 (8 ounce) can tomato sauce 1/2 cup olive oil 1/4 cup chopped fresh cilantro 3 cloves garlic, finely chopped 1 1/2 teaspoons salt 1 1/2 teaspoons ground cumin 1 1/2 teaspoons sweet paprika 1 teaspoon ground ginger 1/4 teaspoon cayenne pepper 3 1/2 cups water, or more if needed (only 1/2 cup if using canned peas)
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Directions: |
Directions:Serves: 8 Time: 45 mins to 2 hrs
If using dried, place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse peas.
Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a stockpot; pour 3 1/2 cups water over pea mixture. Bring water to a boil, decrease heat to low, cover pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 1/2 hours (45 minutes if using canned). |
Personal
Notes: |
Personal
Notes: I happened to have cans of black-eyed peas kicking around in my pantry and needed to use them up...so off to the Allrecipes site I went. I have only made this recipe with canned black-eyed peas, you will see my notes based on this change. This can be thrown together as an easy side dish when using canned!
We use it as a side for Indian food, but it could really go with many meat entrees or as a vegetarian main with rice.
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