2 Reviews of Black-Eyed Peas With Mushrooms

From: Shalabhanjika

On Feb 7, 2008

THIS IS THE SINGLE GREATEST THING I HAVE EVER PRODUCED WITH MY OWN TWO HANDS!!!! Seriously, I'm going to make it again tonight, because my husband was so sad that there is no more in the fridge. Easy, healthy, and oh-so-delicious!!! Please make this if you love Indian food! Oh I forgot to put that I used canned black beans and fresh tomatoes. Also, I did not use the full 6 TB of oil, just enough to coat the bottom of the pan.

From: windhorse23

On Feb 16, 2009

I am not Indian but I regularly cook Indian food, and have found many of the recipes to be about the same. This one was a cut above. Some changes I made: I added minced ginger along with the garlic and onion. I left out the cilantro and black pepper. I didn't have to cook the beans for as long as the recipe said. They were quite tender after about an hour of simmering--without presoaking. I was confused a bit about the tomatoes. Did "retain the juice" mean to add it to the mix, or drain and retain for later. I ended up adding the juices and that worked out fine. I ate "as is", no rice or bread as I'm on South Beach and this was great, filling and satisfying food.