World Vegetarian--Black-Eyed Peas w/Trinidadian Seasonings

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Black-Eyed Peas with Trinidadian Seasonings

 

Recipe By :Madhur Jaffrey's World Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : World Vegetarian (Jaffrey)

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups dried black-eyed peas

3 tablespoons olive oil

2 scallions -- cut into fine rounds (white & green

parts)

1 stalk celery -- cut into dice

1 carrot -- peeled & cut into small dice

1/2 green pepper -- cored & seeded & cut into small

dice

1/2 teaspoon dried thyme

OR 1 1/2 tsp finely chopped fresh thyme

1 teaspoon paprika

1/4 teaspoon crushed dried red chiles

OR cayenne -- (to 1/2 tsp)

1/2 teaspoon ground allspice

1/2 teaspoon ground mustard powder

1 1/2 teaspoons salt

 

Pick over the black-eyed peas, wash, and drain. Soak the black-eyed

peas overnight in water to cover by 5 inches or use the Quick Soak

Method (page 6). Drain, discard the soaking liquid.

 

Put the oil into a large pot and place over medium-high heat. When hot,

add the scallions, celery, carrot, and green pepper. Stir and saute for

about 5 minutes, or until the vegetables just start to brown. Add the

drained peas, 4 1/2 cups of water, thyme, paprika, chiles, allspice, and

mustard, and bring to a boil. Cover, turn the heat to low, and simmer

gently for 40 minutes, or until the peas are tender. Add the salt,

stir, and cook another 20 minutes on low heat.

 

Cuisine:

" Caribbean "

S(ISBN):

" 0-517-596632-6 "

Copyright:

" 1999 "

 

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Per serving: 318 Calories (kcal); 11g Total Fat; (30% calories from

fat); 15g Protein; 42g Carbohydrate; 0mg Cholesterol; 826mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0

Fruit; 2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0