Ingredients
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1 1/2
-
2
-
1
-
3
-
1
-
2
-
1/2
-
1
-
1
-
-
-
-
-
-
Directions
Black Eyed Peas With Herbs,As part of the Zaar World Tour Ive been in search of international recipes that look and appeal to me. This recipe is from Madhur Jaffreys International Vegetarian. Though this dish is Syrian variations are common through out the Mediterranean. For a quick dish, you can substitute the dried peas and soaking with 3 1/2 cups of canned of black-eyed peas. If you go that route, try rinsing the beans and using a cup of vegetable broth in lieu of the cooking liquid. Dont let the cooking time scare you off, its soaking and simmer time that leaves you free to tend to other things. Consider greens and rice as an accompaniment to this dish.,does cooking liquid mean the water? I am cooking this and it is very watery, used frozen peas, boiled, drained them, and used 4 cups water as suggested and it doesn’t seem to be cooking down.,Very versatile. Made for the simanim for Rosh hashana.
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Steps
|
1
Done
|
Pick Through the Peas Removing Any Damaged Beans or Debris. Rinse and Place in a Large Soup Pot. Fill Pot With Water Until It Rises About Five Inches Above the Beans. Bring Water to a Brisk Boil. Turn Off Heat and Cover Pot, Letting It Sit For 60 to 90 Minutes. Drain in a Colander. |
|
2
Done
|
Return the Black-Eyed Peas to the Pot Along With 4 Cups of Fresh Water and Bring to a Boil. Reduce to a Low Simmer, Cover and Cook For 40 Minutes or Until the Peas Are Tender. |
|
3
Done
|
Once the Peas Are Cooked, Heat the Oil Over Medium High Heat in a Large Skillet. Once the Oil Is Hot Add the Whole Dried Chile (it Should Sizzle a Bit). Add the Garlic and Stir Once. Add the Black-Eyed Peas and Cooking Liquid Along With the Bay Leaves, Oregano, Oregano, Thyme, Paprika and Salt. Simmer For 20 Minutes Uncovered Over Low Heat. |
|
4
Done
|
Serve With Rice. |
