Stewed Black Eye Peas With Cherry Tomatoes

Dick Allgire, Health Reporter

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:

Preheat large heavy skillet. Add rice and seeds and toast over medium heat until aromatic and rice is slightly browned, about 6 minutes.

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:

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.

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.