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I vaguely recall promising to write up some recipes with black eyed beans in them. It is still on my list of things to do but I have been source tracked recently by some family issues.
However, I spotted this recipe this morning and thought it looked great. It is from Vegan Richa's blog and I suspect in her cookbook that I own. It is just the thing for an autumnal evening.
I've put a copy of her recipe here for quick reference, but on her page there is one that is designed for printing.
www.veganricha.com/2013/05/black-eyed-pea-and-lentil-stew-with.html
Black Eyed Bean and Lentil Soup with Sriracha Tadka.
Serves 2-4
Ingredients:
1/2 cup dry Lentils (Indian Brown Lentils/Whole Red/Sabut Masoor or use any Lentils)
1/2 cup dry black eyed peas/cow peas/raungi
2 teaspoons organic canola or coconut oil
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala (or curry powder or other spice blends like berbere)
5-6 cloves of garlic chopped
1/2 inch ginger minced
1 Tablespoon Sriracha or to taste (or soak a large dry red chili in vinegar until soft. then blend with 2 cloves of garlic)
1/2 cup chopped red onion
1-2 medium tomatoes, chopped
1/4 cup chopped celery (Optional)
1/4 cup chopped green or red bell pepper (Optional)
2.5 cups water (more for thinner consistency)
3/4 teaspoon salt
Method:
Soak the black eyed beans and lentils overnight or at least 4 hours. Drain and rinse and keep ready.
In a pressure cooker or a deep pan, add oil and heat on medium. Add cumin seeds and mix for a few seconds.
Add in the ginger, garlic and onion and saute for 4-5 minutes or until onion is translucent.
Add in all the spices and mix for a few seconds. Add in the celery and bell peppers if using, tomato and Sriracha to taste and cook for 4-5 minutes until tender and mushy.
Add the rinsed beans, lentils, salt and water.
Mix and pressure cook on medium heat for 4-5 whistles, or 20-25 minutes at high pressure after the high pressure indicator turns on (or consult the pressure cooker manual for cooking time for black eyed beans).
If making in a pan, add rinsed lentils & beans, 3 cups of water, salt, cover and cook for about an hour on medium heat, or until the lentils are very squishy.
Taste for salt and spice. Add more garam masala/Sriracha if needed. Add more water if needed (depends on the method of cooking, the beans and your preference of the consistency)
Serve hot topped with fresh cilantro or seasoning of choice and with flatbread (Rotis, Naan) or rice.
However, I spotted this recipe this morning and thought it looked great. It is from Vegan Richa's blog and I suspect in her cookbook that I own. It is just the thing for an autumnal evening.
I've put a copy of her recipe here for quick reference, but on her page there is one that is designed for printing.
www.veganricha.com/2013/05/black-eyed-pea-and-lentil-stew-with.html
Black Eyed Bean and Lentil Soup with Sriracha Tadka.
Serves 2-4
Ingredients:
1/2 cup dry Lentils (Indian Brown Lentils/Whole Red/Sabut Masoor or use any Lentils)
1/2 cup dry black eyed peas/cow peas/raungi
2 teaspoons organic canola or coconut oil
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala (or curry powder or other spice blends like berbere)
5-6 cloves of garlic chopped
1/2 inch ginger minced
1 Tablespoon Sriracha or to taste (or soak a large dry red chili in vinegar until soft. then blend with 2 cloves of garlic)
1/2 cup chopped red onion
1-2 medium tomatoes, chopped
1/4 cup chopped celery (Optional)
1/4 cup chopped green or red bell pepper (Optional)
2.5 cups water (more for thinner consistency)
3/4 teaspoon salt
Method:
Soak the black eyed beans and lentils overnight or at least 4 hours. Drain and rinse and keep ready.
In a pressure cooker or a deep pan, add oil and heat on medium. Add cumin seeds and mix for a few seconds.
Add in the ginger, garlic and onion and saute for 4-5 minutes or until onion is translucent.
Add in all the spices and mix for a few seconds. Add in the celery and bell peppers if using, tomato and Sriracha to taste and cook for 4-5 minutes until tender and mushy.
Add the rinsed beans, lentils, salt and water.
Mix and pressure cook on medium heat for 4-5 whistles, or 20-25 minutes at high pressure after the high pressure indicator turns on (or consult the pressure cooker manual for cooking time for black eyed beans).
If making in a pan, add rinsed lentils & beans, 3 cups of water, salt, cover and cook for about an hour on medium heat, or until the lentils are very squishy.
Taste for salt and spice. Add more garam masala/Sriracha if needed. Add more water if needed (depends on the method of cooking, the beans and your preference of the consistency)
Serve hot topped with fresh cilantro or seasoning of choice and with flatbread (Rotis, Naan) or rice.
