Black Eyed Peas With Herbs

justcallmetoni's Note:

As part of the Zaar World Tour I’ve been in search of international recipes that look and appeal to me. This recipe is from Madhur Jaffrey’s 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. Don’t let the cooking time scare you off, it’s soaking and simmer time that leaves you free to tend to other things. Consider greens and rice as an accompaniment to this dish.

• Total Time: 2 hrs 40 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs 20 mins

Ingredients:

Servings: 4

• 1 ½ cups black-eyed peas , cleaned and picked through
• 2 tablespoons olive oil
• 1 dried hot red chili pepper
• 3 garlic cloves , finely chopped
• 1 teaspoon dried oregano
• 2 bay leaves
• ½ teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt (omit if you are using canned beans)

Directions:

1. 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. Return the black-eyed peas to the pot along with 4 ½ 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. 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. Serve with rice.

Reviews

[EmilyStrikesAgain]

This was very good! I appreciated the instructions on how to quickly cook the dried beans when you don't have a night to soak them. And it really did work well! I halved the recipe since bean recipes tend to yield a lot but 4-6 servings, halved, ended up being just enough for me and my girlfriend with no leftovers. Next time I'll make the whole batch so we have food for lunch the next day.

[Aunt Cookie]

Easy and delicious! We ate this with rice; it was a good and filling meal. Thanks for sharing this economical and tasty recipe.

[Olive Owl]

This was absolutely wonderful! I used this recipe as one of my two New Year's black eyed peas recipes for good luck (this was definitely my favorite). The herbs paired wonderfully with the beans. I decided to add half a chicken bouillon to the pot with the herbs and seasonings. Like other reviewers, I too missed ham hock with black eyed peas, so I used some crumbled bacon to serve on the side, since I was also cooking for a vegetarian. I am not even a black eyed pea fan; however, I would consider making this recipe again. Thanks!