Black-eyed peas 'n' potatoes - re-post and review

[Guest guest]

I cooked this again yesterday and wanted to direct people's attention

to a fabulous recipe which is very adaptable. I couldn't find it in

the files so I though I'd repost it with my additions. It tastes even

better on day 2.

Christie

 

Black-eyed Peas 'N Potatoes

 

2 tbsps. cooking oil

1/2 tsp. mustard seed

1/2 tsp. cumin seed

1/2 c. chopped onion

2 cloves garlic, minced

1 15 1/2 oz. can black-eyed peas

1 large potato, peeled, chopped

1/2 tsp. ground ginger

1/2 tsp. ground turmeric, optional

dash ground red pepper

 

In skillet heat oil. Add mustard seed. Cover and cook until seeds

begin to pop. Remove from heat. Stir in cumin. Add onion and

garlic. Cook and stir until onion is tender, not brown. Stir

undrained black-eyed peas, potatoes, ginger, turmeric and red pepper.

Bring to boiling. Reduce heat. Cover; simmer 15 minutes.

Serves 4 to 5.

 

This time I added extra potato, some chopped bok choy, a good handful

of frozen petits pois and some mango powder. Then in the last few

minutes I added some chopped fresh coriander (cilantro) and chives. I

served it with basmati rice and green stringless beans.

[Guest guest]

It's in the recipe files in the veggie combo & great

side diosh folder at the bottom. I masde this as soon

as Ben posted it and said the same thing. It's an

awesome recipe.

It does get better as it sits overnight.

Donna

--- christie_0131 <christie0131 wrote:

 

> I cooked this again yesterday and wanted to direct

> people's attention

> to a fabulous recipe which is very adaptable. I

> couldn't find it in

> the files so I though I'd repost it with my

> additions. It tastes even

> better on day 2.

> Christie

>

> Black-eyed Peas 'N Potatoes

>

> 2 tbsps. cooking oil

> 1/2 tsp. mustard seed

> 1/2 tsp. cumin seed

> 1/2 c. chopped onion

> 2 cloves garlic, minced

> 1 15 1/2 oz. can black-eyed peas

> 1 large potato, peeled, chopped

> 1/2 tsp. ground ginger

> 1/2 tsp. ground turmeric, optional

> dash ground red pepper

>

> In skillet heat oil. Add mustard seed. Cover and

> cook until seeds

> begin to pop. Remove from heat. Stir in cumin. Add

> onion and

> garlic. Cook and stir until onion is tender, not

> brown. Stir

> undrained black-eyed peas, potatoes, ginger,

> turmeric and red pepper.

> Bring to boiling. Reduce heat. Cover; simmer 15

> minutes.

> Serves 4 to 5.

>

> This time I added extra potato, some chopped bok

> choy, a good handful

> of frozen petits pois and some mango powder. Then in

> the last few

> minutes I added some chopped fresh coriander

> (cilantro) and chives. I

> served it with basmati rice and green stringless

> beans.

>

>

>

>

 

 

I have always heard that virtue ought be its own reward,

But it never comes so easy when you're living by the sword.

It's even harder to be heartless when you look at me that way.

You're as mighty as the flower that will grow the stones away.

Source: Just A Little Light - Grateful Dead

 

 

 

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