Wednesday, December 26, 2012

Indian Spiced Blackeye Peas over Rice

Indian Spiced Black-eyed Peas
This dish is packed with flavour. Beans and Rice or Beans and Bread - a protein combination every bit as complete as Steak - without hurting your arteries. And, this incredibly flavorful dish is the furthest thing from bland or boring.

To top that all off, it's made with the Yachni sauce you have on hand, and comes together in minutes (about 15, counting simmering time - and that's if you're like me - a little slow moving in the kitchen). If you do not have Yachni on hand, read the note below for subbing from scratch : )

Put on a pot of Basmati rice before you start cooking, unless you have some on hand in the freezer, or prefer to have bread with your beans.

Indian Spiced Black-eyed Peas over Rice
In a large skillet or Dutch oven, simmer about 10 minutes to combine flavours
4 cans Black-eyed Peas (or 6 cups home-prepared), drained
3 cups Yachni *
1/4 cup fresh Ginger Paste (I use the jarred kind)
1/4 cup minced Garlic (I also use the jarred kind)
2 teaspoons ground Coriander
1 1/2 teaspoons ground Cumin
1 teaspoon ground Cardamom
 - Heat of your choice maybe added if desired, although the Ginger in this recipe already adds a fair amount of spiciness.
Dash lemon juice.

Serve over prepared Basmati Rice, or with and Indian Flatbread, such as Naan.

* If you do not have Yachni on hand, substitute as follows: Sautee 1 1/2 cups chopped onion, adding the garlic & ginger near the end of the sauteeing time, add the spices, then 2 cans of chopped tomatoes with their juice. Add the Black-Eyed Peas and simmer to blend flavors. Add lemon juice shortly before removing from the heat.

This dish freezes well if you want to make it in advance.

Tip for dining with Omnivores: the flavours of this dish would lend themselves well to some shredded chicken being stirred in. Also, a raita may be served on the side.

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