Curried Black-Eyed Peas

Happy New Year to all you fellow Herbies out there. It is a new year, it is time for a new veggie and since it is the first of January, I selected, not surprisingly, Black-Eyed Peas as New Veggie #63. Eating Black-Eyed Peas on New Years Day is a tradition in Southern United States and it is supposed to bring you luck to last the whole year through.  Black-Eyed peas may be served with greens (collards, mustard or turnip greens), with the peas represent coins and the greens represent paper money. In some areas cabbage may be used in place of the greens. Cornbread, often served with black-eyed peas and greens, represents gold. Some say that for the best chance of luck every day in the year ahead, one must eat at least 365 black-eyed peas on New Year's Day (that's a rather healthy serving .. I don't think I could manage that!). Black-eyed peas eaten with stewed tomatoes represent wealth and health. Whatever the reason might be, I figured if they're bringing good luck, I shouldn't pass on eating them today. 

Curried Black-Eyed Peas

The preparation I've made today is quite a traditional Indian preparation, with the exception of mushrooms and corn. I added the latter, only because I accidentally added too much salt to my preparation and need to tone down the sodium content. 

Prep Time: 20-25 min

Ingredients (4 servings):

1. 2 cups dry or frozen Black-Eyed Peas
2. 2 large tomatoes, diced
3. 1 tbsp Ginger-Garlic Paste
4. 2 cups of water
5. 4 tbsp Granulated Onion
6. 1 tsp Red Chilli powder
7. 1 tsp Cumin seeds
8. 1 tsp Coriander seed powder
9. 6-8 Mushrooms, sliced
10. 2 cups frozen corn
11. Salt and Pepper, to taste
12. 1-2 tsp Garam Masala, to taste

Directions: 

Mix all ingredients in a pressure cooker and cook under high pressure for 12-15 min. Dry beans take slightly longer than frozen beans (which are pre-soaked). Once done, open the cooker, give a good stir and simmer for a few minutes until the dish has the consistency of a thick stew. Serve over brown rice, garnished with fresh or dried cilantro. Enjoy!!

Nutrition Facts (Per Serving): Calories 201
Total Fat 2.3 g; Cholesterol 0 g; Carbohydrates 39.4 g; Fiber 7.8 g; Sugars 4.9 g; Protein 10.4 g

Veggie Fact of the Day

New Veggie #63 Black-Eyed Peas

Black-Eyed Peas, also called Cowpea or lowbiya (hindi) is a popular bean used in the US, India, Pakistan, various countries in Africa, Turkey and also the Caribbean islands. They get their name from a small black circle in the center of the belly which is often called the eye. That is the point where the bean was attached to its pod. 

It has a rather smooth nutty and buttery flavor distinct from a lot of other beans. Black-Eyed peas are often paired with various greens such as chard, kale and arugula. 

Like other members of the bean and legume families, black-eyed peas contain a lot of protein, hardly any fat and a fair amount of starchy carbohydrates. 

A 1/2 cup serving of cooked black-eyed peas weighs in at only 99 calories and a 179 mcg serving of Vitamin B9 (folic acid) which is important for neural tube development in the fetus - hence black-eyed peas are a great food for pregnant women. 

Leeks & Black Eyed Peas

Leeks & Black Eyed Peas

Another week off from picking new veggies, another weekend to go grocery shopping at leisure and find things I haven't tried before. The honor of being Vegetable #8 for New Year Resolution #2 goes to Leeks. 

Here's a vegetable that is much ignored and often mistaken for its cousin, the Onion. One of the most popular uses for this lovely mild flavored vegetable is for adding flavor to vegetable stock. Leeks have a very mild onion taste and are mildly fragrant like the onion as well.  I first read about Leeks several years ago in the book "French Women Don't Get Fat" where Mireille Guiliano raved about the benefits of detox'ing with leek soup over a weekend. Two pounds of leeks are simmered with ample quantities of water and that is all that is consumed for the entire weekend. I must admit that I read the book several years ago and have still not given into the lure of the magical leek soup.  However, the lovely leek did make it to the top of my "New Veggie list" this morning when I saw the store clerk stacking fresh leeks in the produce aisle.   

Prep Time: 15-20 minutes depending upon the black-eyed peas.

Ingredients: 

1. 2-3 thick leeks
2. 12 oz pack of frozen black eyes peas.
3. 1 can (14-16 oz) No-Sodium Vegetable broth
4. Salt & Freshly ground pepper, to taste. 

Directions: 

In a stock pot, add black eyed peas and three quarters of the vegetable broth and simmer on medium for 15 minutes, or until tender.  Wash leeks, trim off the tough dark green parts, remove the outermost leaves from each bulb, cut each in half and julienne. Transfer to a deep bowl, fill with water and rinse well to get rid of any grit, drain and let stand for a few minutes to drain completely. When black eyed peas are done, in a separate stock pot, add remaining vegetable broth and bring to a boil. Reduce heat to medium and add leeks. Cook gently until leeks are nicely fragrant and translucent. Add salt to taste and mix well. Then add the cooked black eyed peas. Cook for a couple minutes to allow the flavors to blend. Add freshly ground black pepper and enjoy!!  

My Assessment: I LOVE LEEKS!!! This recipe was so simple. All it has in terms of seasoning is salt and black pepper. Black eyed peas have such a nutty, earthy flavor and a buttery texture. The mild flavoring of leeks enhanced that flavor. I also liked the little bit of crunch added by the barely cooked leeks. I ate these tonight with steamed brown rice which really enhanced the nutty flavor of the black eyed peas.

This is most definitely a recipe that will be repeated in the near future!! 

Saag Beans (Spinach and Beans)

Here's another recipe for comfort food from the Indian subcontinent. Saag (made with any kind of green leafy vegetable) is a staple during the winter months. A lot of people associate "saag" only with Spinach although Dill (soya), Fenugreek leaves (methi), Mustard Greens (sarson), Turnip Greens (kadam ka saag) and Radish Greens (mooli) are all used quite routinely in North Indian cooking.  Saag is often eaten with rice, or with Makki ki roti (flat corn bread).

Saag Beans

Prep Time: 20 minutes with a pressure cooker; 40 minutes on the stove;

Ingredients:

1. 1 pack frozen black eyed peas
2. 1 can of dark red kidney beans
3. 1 cup fresh or frozen baby spinach
4. 1 large fresh tomato, or 1 can of diced tomatoes
5. 1 small red onion, diced
6. 1 can Low Sodium Vegetable broth
7. 1 tbsp ginger-garlic paste
8. 1/2 tsp turmeric powder
9. 1 tsp ground cumin or cumin seeds
10. 1 tsp ground coriander seeds
11. 2-4 bay leaves
12. 1-2 tsp garam masala, or curry powder.
13. salt, black pepper and red chilli powder, to taste. 

Directions:

In a pressure cooker, or stock pot, heat a third of the vegetable broth to a rolling boil. Reduce heat and mix in ginger-garlic paste and all dry spices. Bring back to a slow boil, add remaining ingredients. Cover and pressure cook for 10-15 minutes, or simmer in a pot for 25-30 min.   I served mine over a small bed of  brown basmati rice. Umm Umm Good!