Curried Black Eyed Peas Recipes

JAMAICAN BLACK-EYED PEA CURRY

Steps:

• Heat a pot over medium heat, and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-7 minutes.
• Add the scotch bonnet or habanero peppers, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir to coat everything in curry powder and let cook about 30 seconds. Add the potatoes and sauté for 1 minute. Then add the black-eyed peas and water. Partially cover, bring to a simmer and let cook until the potatoes are just fork tender, about 12-15 minutes.
• Add the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors. Turn off the heat and add the lime juice. Taste and add salt to taste.

BLACK EYED PEAS CURRY RECIPE

Steps:

• Skip if using the 'no-soak method' in Instant Pot. (Instructions following) Remove debris from beans, then rinse and place into a large bowl adding cold water to cover (at least 2 inches above beans). Soak for at least 4 hours or overnight.
• The following morning, drained water using a colander and rinse beans thoroughly.
• Place drained beans in a large saucepan, add 4 -5 cups water and bring to boil over medium-high heat. Reduce the heat to medium-low and simmer for about 1 hour until beans are tender. Reserve 21/2 cups of liquid from the cooked beans or substitute with 2 1/2 cups vegetable broth.
• In a medium saucepan, heat oil or vegetable broth over medium heat and add onion, garlic, green onions, ginger, and saute until onion is softened, stirring frequently, for about 3 minutes.
• Add tomato and thyme, curry powder, turmeric, cumin, cayenne and cook until fragrant. Add black eye peas along with the reserved liquid and stir. Bring to boil over medium-high heat. Reduce to simmer. Cook, uncovered to thicken, for 15 minutes while stirring.
• Wash and drain black-eyed peas and set aside. Remove the lid of the Instant Pot and press the sauté button. Heat oil and add onion, garlic, spring onion, ginger. and saute until onion is soft about 3 minutes.
• Add tomato and thyme, curry powder, turmeric, cumin, cayenne pepper, and cook until fragrant. Add black eye peas along with vegetable broth and stir.
• Turn off saute mode, cover the Instant Pot, close the pressure valve by turning the vent on sealing and press Manual Mode(High Pressure) for 20 minutes. Allow naturally manual release for 10 minutes, then release vent to release remaining pressure. The pin will drop so you can open the lid. Check seasoning and serve.

CURRIED BLACK-EYED PEAS

Steps:

• In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
• Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
• Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
• Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.

CURRIED BLACK-EYED PEA SOUP

Steps:

• Quick-soak black-eyed peas.
• Coarsely chop bacon and finely chop onion. Thinly slice celery crosswise.
• In a 5-quart kettle cook bacon over moderate heat, stirring occasionally, until golden, about 10 minutes. Add onion, celery, and spices and cook, stirring occasionally, until onion is softened. Add peas and broth and simmer, uncovered, until peas are tender, about 20 minutes. Season soup with salt and pepper.
• In a blender purée 2 cups soup until smooth (use caution when blending hot liquids). Stir purée and coriander into soup remaining in kettle.

CARIBBEAN CURRY BLACK EYED PEAS WITH PLANTAINS

Steps:

• Bring your steamer apparatus to a boil and preheat a small, heavy bottomed pot over medium heat. Saute the shallot, red pepper and habanero in the oil for about 5 minutes, until softened.
• Add the garlic and ginger, bay leaf and star anise, and saute about 2 minutes more.
• Add a splash of water, the curry powder, the cinnamon and thyme stems. Mix for about 30 seconds, just to toast the curry powder a bit.
• Add the salt, coconut milk, water and beans. Cover and heat through for about 5 minutes.
• Add agave and lime. Taste for salt and seasoning. Turn off heat, let sit for 10 minutes to let flavors meld.
• In the meantime, steam the plantain for about 5 minutes. They should appear plump and bright yellow.
• Remove thyme stems, anise and bay leaves from the curry.
• To serve, ladle curry over brown rice and top with plantains.

EASY BLACK-EYED PEAS WITH EGGPLANT CURRY

Steps:

• Peel the eggplant and dice. Put the eggplant into a medium-size saucepan with the water and turmeric. Bring to a boil, reduce heat and simmer until the eggplant is very tender. Drain and mash. Set aside.
• In a different medium-sized saucepan put the oil, urad dal, mustard seeds and dried red chilies. Heat over high heat until the mustard seeds are popping and the urad dal is light brown.
• Reduce heat to medium low and stir in the curry leaves, ginger paste and hing.
• Add the mashed eggplant, the black eyed peas, the green serrano chilies and salt. Simmer the mixturefor 10 minutes, stirring frequently.
• Garnish with the cilantro.