Homepage > Food

Stewed Black Eye Peas With Cherry Tomatoes

POSTED: 10:06 am HST November 12, 2003

I used canned black-eyed peas for this dish. You need to make your own spice mix, which I detail below:

Ingredients:
  • Aromatic Spice Powder
  • 2 TBS uncooked long grain rice
  • 4 tsp sesame seeds
  • 3 tsp fenugreek seeds
  • 4 TBS unsweetened coconut flakes
  • 1 tsp cayenne, or to taste
  • Instructions:
    1. Preheat large heavy skillet. Add rice and seeds and toast over medium heat until aromatic and rice is slightly browned, about 6 minutes.
    2. Add coconut and toast 2 minutes longer. Remove and cool.
    3. Grind toasted ingredients to fine powder, stir in cayenne.

    Ingredients: For Black Eye Peas:
  • 1 TBS vegetable oil
  • 1/2 tsp mustard seeds
  • 1/3 cup minced onion
  • 1/4 tsp turmeric
  • 1 russet potato, peeled and diced
  • 1 cup (8-10) cherry tomatoes, cut in half
  • 1 can black eyed peas
  • 1 cup water
  • 1/2 TBS Aromatic Powder (recipe above)
  • 1/2 tsp salt
  • Instructions:
    1. Heat oil in medium saucepan over medium-high heat. Add mustard seeds. When they sizzle and splutter, add the onion. Cook until soft, about 3 minutes. Add turmeric and potato; cook 2 more minutes.
    2. Add half the cherry tomatoes halves, reserving others for garnish. Stir in peas, water, spice powder, and salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Turn into shallow bowl, garnish with tomatoes, and serve.

    Links We Like

    Check out our picks for the most luxurious and unique homes that were on the market in 2009. More

    If you have aspirations of becoming a millionaire, check out these five habits that may be worth emulating. More

    Believing urban legends about sex could be hurting your sex life. Get the truth behind common sex myths. More

    What's Up Hawaii