AuthorParkash BainsCategory, DifficultyBeginner
Yields4 Servings
Prep Time10 minsCook Time2 hrs 30 minsTotal Time2 hrs 30 mins

Easy Curried Black Eyed Peas recipe. Black Eyed Peas are not a typical pantry item but they are not uncommon either. They have a nuttier, creamier texture than kidney beans and they make a wonderfully tasty and satisfying curry dish. It is very simple to make in a crock pot/slow cooker. I usually put the beans and water (or vegetable broth) into the crock pot on a high setting and let them cook for a couple of hours to the desired consistency. Then, when I have 10 to 15 minutes, I make a caramelized masala to add to the cooked beans. Throw in some chopped fresh cilantro and voila. a delicious meal is ready to enjoy!

 2 cups black eyed peas (dry)
 6 cups water or broth
 1 medium onion, chopped
 1 tbsp ginger, about a 1.5 inch piece finely chopped
 2 ripe tomatoes, chopped
 1 tsp cumin seeds
 ½ tsp turmeric powder
 ½ tsp hot chilli powder or paprika
 1 tsp ground coriander seeds or powder (or garam masala)
 1 tsp salt (add more or less according to taste)
 2 tbsp extra virgin olive oil
 Handful of chopped fresh cilantro
1

Wash beans and place in crock pot along with 6 cups of water (or broth). Turn on high setting. Allow to cook for 2 to 2.5 hours. Add a little more water if it gets too thick.

2

Heat olive oil on medium heat in a medium frying pan. Add cumin and allow it to sizzle before adding onion. Cook for 3 to 4 minutes until translucent, then add ginger. Keep cooking, stirring regularly, until the masala mixture starts to caramelize (about 7 to 8 minutes). Now add chopped tomato; cook until tomato softens and blends into caramelized mixture (5 to 6 minutes). Now add all of the spices - turmeric, chilli powder, coriander, salt. This is your caramelized masala.

3

Add prepared masala to the cooked beans in crock pot. Mix in the chopped cilantro. Serve with plain rice pilaf and yogurt, or chapati (roti)

Ingredients

 2 cups black eyed peas (dry)
 6 cups water or broth
 1 medium onion, chopped
 1 tbsp ginger, about a 1.5 inch piece finely chopped
 2 ripe tomatoes, chopped
 1 tsp cumin seeds
 ½ tsp turmeric powder
 ½ tsp hot chilli powder or paprika
 1 tsp ground coriander seeds or powder (or garam masala)
 1 tsp salt (add more or less according to taste)
 2 tbsp extra virgin olive oil
 Handful of chopped fresh cilantro

Directions

1

Wash beans and place in crock pot along with 6 cups of water (or broth). Turn on high setting. Allow to cook for 2 to 2.5 hours. Add a little more water if it gets too thick.

2

Heat olive oil on medium heat in a medium frying pan. Add cumin and allow it to sizzle before adding onion. Cook for 3 to 4 minutes until translucent, then add ginger. Keep cooking, stirring regularly, until the masala mixture starts to caramelize (about 7 to 8 minutes). Now add chopped tomato; cook until tomato softens and blends into caramelized mixture (5 to 6 minutes). Now add all of the spices - turmeric, chilli powder, coriander, salt. This is your caramelized masala.

3

Add prepared masala to the cooked beans in crock pot. Mix in the chopped cilantro. Serve with plain rice pilaf and yogurt, or chapati (roti)

Curried Black Eyed Peas