GREEK-STYLE BLACK EYED PEAS RECIPE
If you are looking for a healthy and hearty meal, or need to feed a crowd on a budget, this black eyes peas recipe is ideal. Humble pantry ingredients get a flavorful makeover with onions, garlic, and bold Greek spices. Finished with citrus and a handful of fresh herbs!This vegan black eyed peas stew is popular even among meat lovers!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 16
Steps:
- In a large pot or Dutch oven, heat extra virgin olive oil over medium heat till shimmering but not smoking. Add onions and garlic. Saute briefly until translucent and fragrant. Add bell peppers and carrots. Cook for 5 minutes, tossing regularly.
- Now add diced tomatoes (with their juices), water, bay leaf, spices, salt and pepper. Raise the heat and bring to a boil. Add in the black eyed peas. Boil for 5 minutes, then lower heat. Cover part-way and let simmer for 25 to 30 minutes (occasionally check to stir. If the black eyed pea stew looks too dry, add a tiny bit of water.)
- Finally, stir in lemon juice and parsley.
- To serve, transfer to bowls. Add a generous drizzle of extra virgin olive oil. Enjoy with a side of warm Greek pita or on top of orzo, rice, or your favorite grain.
Nutrition Facts : Calories 46.2 kcal, Sugar 4.4 g, Sodium 331.1 mg, Fat 0.5 g, SaturatedFat 0.1 g, Carbohydrate 10.7 g, Fiber 3 g, Protein 1.8 g, UnsaturatedFat 0.1 g, ServingSize 1 serving
BLACK EYED PEA AND BROWN LENTIL PINEAPPLE CURRY
Make and share this Black Eyed Pea and Brown Lentil Pineapple Curry recipe from Food.com.
Provided by imarock
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In advance prepare the cashew butter. Put it in a bowl and slowly add water to it while mixing.
- The cashew butter should be getting thinner and whiter. Do this until it becomes the consistency of syrup.
- Cook lentils in 1 cup and 1/4 water (in the pressure cooker).
- Separately cook the beans in 2 cups of water (in the pressure cooker).
- Then, chop the onion into small pieces.
- Place olive oil in a clean pot with the spices and turn on the heat.
- Stir mixture until fragrant and hot.
- Add onion and stir until the pieces are translucent.
- Add the cooked beans and lentils and 1/3 cup of water.
- Add the diluted cashew butter and stir.
- When hot add the chunks of pineapple and serve.
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