As everyone knows, black eye peas at New Years are considered to be good luck and therefore, they are almost always cooked and eaten on New Year's Day. This is also true in the Indian tradition…I love this style of black eye peas because they are not only delish but also because it's very healthy and good for you. Cooking black eye peas using this recipe proves that healthy doesn't mean flavorless. I do hope you try this recipe at home and share your thoughts with us.
Ingredients:
1 TBSP EVOO (extra virgin olive oil)
4-5 leaves of curry, washed and dried
1/2 tsp anise seeds
1 tsp cayenne pepper
1/2 - 1 tsp turmeric
1 & 1/2 - 2 tsp cumin and coriander powder mixture
1.5 - 2 tsp crushed serrano pepper and ginger mixture (depending on how spicy you like your food)
1 roma tomato
Roughly 9 oz or 3/4 of a 12 oz bag of frozen black eye peas
Roughly 1/4 cup of water (maybe just a bit more)
Splash of lemon juice
1 - 1.5 tsp sugar
Salt to taste
Cilantro to garnish
Directions:
1. In a pressure cooker, heat EVOO, over medium to low heat and add anise seeds.
2. Once the seeds start to turn dark brown in color, add curry leaves, ginger & serrano pepper mixture.
3. Add tomato and cook for about 2 minutes.
4. Mix in black eye peas, water, coriander & cumin, cayenne pepper, salt, turmeric, lemon, and sugar.
5. Taste the flavor of the water in the beans to make sure it tastes the way you like it (spice level, etc.)
6. Cook for roughly 20 - 30 minutes in the pressure cooker.**
7. Let the cooker cool down before attempting to open it.
8. Top beans with cilantro before serving.
9. Enjoy!
**If you're using an "Indian style" pressure cooker, let the whistle ring 3 times.
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