I really should have posted this recipe before New Years since in the South (Southern USA), it is believed that eating Black Eyed Peas on New Year’s Day brings prosperity. I like to collect good wishes and blessings from anywhere I can.
We ate this recipe on New Year’s Day, so let’s see how this Year goes. Regardless of prosperity or not, Black Eyed Peas are versatile beans that are full of good protein. They are a great source of fiber and potassium (important for proper function of cell, tissues and organs).
This recipe actually tastes a lot better than it sounds or looks. I like that it is vegetarian, no ham needed here. I think almost every southern recipe I have seen using Black Eyed Peas uses some form of ham in it. I like how I can use a store bought curry powder to flavor this delicious dish. I love how my 2 year old can pick up the peas from his plate, helping him refine his fine motor skills. I love how after every bite of the black eyed peas he says, “mummy its deelishis”.
Yields (4 servings)
1 tbsp cooking oil
1 onion diced
1 tsp grated garlic
1 tsp grated ginger
2 small whole green chili
1 11 oz. container of Melissa’s , no soak black-eyed peas (around 2 cups of black eyed peas)
2 tomatoes diced
½ tsp curry powder ( I used the Trader Joe’s Curry Powder)
1 tsp salt
1.5 cups water
- In a large soup/stock pot heat cooking oil over medium heat.
- Add the diced onions and sauté for 2-3 minutes till they are translucent.
- Add the grated ginger, garlic and the whole green chilies and sauté for another 2 mins. I used a Microplane grater to grate the ginger and garlic.
- Add the black eyed peas and the diced tomatoes.
- Season with salt and curry powder.
- Add the water and simmer till there’s about 1 cup of water left.
- Serve warm with toasted bread or rice.
Notes: As long as you cook the green chilli whole, there will be no heat or spiciness in your food. Whole chili adds flavors and not the kick.