Black-eyed peas are one of the most versatile legumes to make. They are very nutritious – high in iron, Vitamin B, C, zinc, soluble fiber and protein. Down here in the South (we live in South Carolina), black-eyed peas are traditionally eaten on New Years Day as they are considered to bring “good luck” for the coming year. I use canned or dried… depending on how much time I have to prepare the meal. If using the dried beans I soak them overnight with a pinch of baking soda, which reduces the cooking time. We (and most Indian families) have a pressure cooker, which makes it even quicker to cook dried beans and lentils – black-eyed peas cook in 5 to 7 minutes with a pressure cooker, versus 45 minutes to an hour on the stove top. This recipe is very flavorful and a good one for children as well.
2 cans black eyed peas, drained and rinsed OR .. 1 cup dried black-eyed peas, soaked overnight and cooked in water for about 45 minutes till peas are tender (just reserve about 1/2 cup of the liquid) Cooks to about 2 cups of cooked peas. 1 tablespoon oil 1 teaspoon cumin seeds 1 small onion, chopped 1-2 whole green chilies, slit 1 teaspoon salt lemon juice 1 tablespoon cilantro leaves, chopped (optional)
Heat the oil in a saucepan and add the cumin seeds. When they start to sizzle, add the onions and sauté for 3 minutes until light brown. Add the green chilies and stir for 30 seconds. Stir in the cooked black-eyed peas and salt, stir for a minute and add about 1/2 cup water and simmer for about 3 minutes. Stir in lemon juice and garnish with cilantro.