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Nutrition Facts
Serving Size 1 (101g) Recipe makes 4 servings
Calories 135
Calories from Fat 66		(48%)
Amount Per Serving		%DV
	Total Fat 7.4g	11%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 851mg		35%
Potassium 184mg		5%
Total Carbohydrate 13.7g		4%
	Dietary Fiber 3.4g	13%
	Sugars 0.1g
Protein 4.5g		9%
detailed view... how is this calculated?

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Black Eyed Peas With Herbs

Recipe #140614 | 2¾ hours | 20 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Oct 10, 2005

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.

SERVES 4 -6 (change servings and units)

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

1
Pick through the peas removing any damaged beans or debris. Rinse and place in a large soup pot. Fill pot with water until it rises about five inches above the beans. Bring water to a brisk boil. Turn off heat and cover pot, letting it sit for 60 to 90 minutes. Drain in a colander.
2
Return the black-eyed peas to the pot along with 4 ½ cups of fresh water and bring to a boil. Reduce to a low simmer, cover and cook for 40 minutes or until the peas are tender.
3
Once the peas are cooked, heat the oil over medium high heat in a large skillet. Once the oil is hot add the whole dried chile (it should sizzle a bit). Add the garlic and stir once. Add the black-eyed peas and cooking liquid along with the bay leaves, oregano, oregano, thyme, paprika and salt. Simmer for 20 minutes uncovered over low heat.
4
Serve with rice.

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Featured Reviews for This Recipe

From: Chef #233829

On Jun 17, 2009

0 people found this review helpful

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From: Iggy

On Jan 5, 2009

I used canned beans to shorten the cooking time, but I always dump the cooking water twice to avoid them causing gas. I just dumped the water from the can and rinsed the beans, refilled some water and cooked for about 10 mins, dumped again and refilled slightly, then added chicken broth to make up the rest of the liquid. Didn't have a chili pepper, so I used red pepper flakes. This even got a thumbs-up from my finacee' who usually does not like beans.

1 person found this review helpful

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From: PaulaG

On Nov 7, 2005

I knew when I saw this recipe that it would be a winner in our house. DH loves black-eyed peas! I appreciate your putting in the cooking directions if using canned beans. This helped me with using frozen peas. The use of frozen peas reduced the cooking time to 45 minutes and eliminated the presoak.

5 people found this review helpful

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From: Laura Meehan

On Aug 22, 2007

I discovered partway through the process that I had run out of multiple herbs, so I just cooked the peas as specified, and randomly kept throwing in herbs I had on hand: marjoram, coriander, garlic salt, etc. It was great. Mine was not spicy, but definitely was not bland. We all enjoyed it. Try different combinations of herbs!

2 people found this review helpful

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Read all 17 reviews