Tuesday, October 22, 2013

Taste of Tuesday

We've had an abundance of purple hull peas (a kind of black-eyed pea) and needed a new way to cook them.  I found the following recipe, based on a dish from Ghana, in Everyday Happy Herbivore by Lindsay S. Nixon, and adapted it to use the fresh purple hull peas:

Red-Red Stew

1 14-oz can diced tomatoes, undrained, divided
1 vegetable bouillon cube
1 small red onion, diced
3 garlic cloves, minced
1 T. minced fresh ginger
few dashes of paprika
1/4 t. cayenne powder
1 15-oz. can black-eyed peas, drained and rinsed (I just cooked fresh ones)
salt and pepper, to taste
cooked brown rice

Blend half of the diced tomatoes with the bouillon in a blender until more like crushed tomatoes, but not totally pureed, and set aside.  Line a large pot with a thin layer of water and saute onion, garlic, and ginger over high heat until soft and lighter in color, about 2 minutes.  Add paprika and cayenne powder, stirring to  coat.  Reduce heat to low and add all tomatoes.  Heat for a few minutes, stirring to combine.  Add beans and stir again.  Cover and cook for 5 to 10 minutes, until beans are warm.  Adjust seasoning as necessary and serve over brown rice.  (You can add a drop of agave nectar or pinch of sugar if it is too acidic.)

Bon apetit!

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