Monday meal: Black-eyed peas, Indian style

The elections kept me so busy that it’s been more than two months since my last food post. I’m starting a new Bleeding Heartland tradition of posting one recipe every Monday.

Black-eyed peas are a traditional southern American food that I don’t recall ever eating when I was growing up in Iowa. I love to cook with them now. They contain a lot of vitamins and minerals and are more digestible than some other beans. I like to substitute them for the pinto beans in any chili recipe (here’s my favorite).

Black-eyed peas are especially convenient if you like to cook your own dried beans. Unlike many legumes, they don’t need to be soaked before cooking. Bring a pot of unsalted water with some peas to a boil, reduce to simmer, and they should be ready to eat or add to a recipe after 45 minutes to an hour.

After the jump I’ve posted my favorite way to eat black-eyed peas. I adapted this recipe from Vegetarian Indian Cookery by Shehzad Husain, a British food writer.

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