The Recipe
Black Eyed Peas With Herbs
COOK TIME : 2 hoursPREP TIME : 20 minutes
From Food.com
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Ingredients
DESCRIPTION
As part of the Zaar World Tour I’ve been in search of international recipes that look and appeal to me. This recipe is from Madhur Jaffrey’s International Vegetarian. Though this dish is Syrian variations are common through out the Mediterranean. For a quick dish, you can substitute the dried peas and soaking with 3 1/2 cups of canned of black-eyed peas. If you go that route, try rinsing the beans and using a cup of vegetable broth in lieu of the cooking liquid. Don’t let the cooking time scare you off, it’s soaking and simmer time that leaves you free to tend to other things. Consider greens and rice as an accompaniment to this dish.
INGREDIENTS
- 1 1/2 cups black-eyed peas, cleaned and picked through
- 2 tablespoons olive oil
- 1 dried hot red chili pepper
- 3 garlic cloves, finely chopped
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt (omit if you are using canned beans)
DIRECTIONS
NUTRITION
Calories | 136 | 7% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 14 | 5% | |
Fat | 7 | 9% | |
Protein | 5 | 9% |
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