Indian Black-Eyed Peas

Black-Eyed peas are a staple bean in my kitchen. They don't take long to cook, and they are easily digestible. Serve with Indian Millet and Green Beans, or Simple Pulao Rice.

Spicy Black-Eyed Beans

1 cup of black-eyed beans
1/4 cup of sesame oil
2 medium onions, sliced into thin strips
2 teaspoons of fresh ginger root, finely chopped
1 teaspoon of fresh garlic, finely chopped or crushed
1 - 2 teaspoons of chili powder
1 1/2 teaspoons of sea salt
2 teaspoons of ground coriander
2 teaspoons of ground cumin
1/4 - 1/2 teaspoon of cayenne
1/2 teaspoon of turmeric
2/3 cup of water
2 green or red chillies, finely sliced into strips
2 - 3 tablespoons of finely chopped fresh parsley or coriander
2 tablespoons of freshly squeezed lemon juice

Rinse and soak the black-eyed peas overnight.

In a large pot, bring the beans to a boil in water, and immediately reduce the heat to low. Cook gently for about 30 minutes. Drain the beans and set aside.

Heat the oil in a large saucepan. When hot, add the onions and fry until golden brown. Add the ginger, garlic, ground spices and salt. Stir-fry for 3-5 minutes.

Next, add the water and cover and cook until the water has evaporated.

Add the cooked beans, sliced chili peppers, and parsley or coriander leaves, and stir to combine. Stir fry the mixture for 5 minutes.

Remove from heat, and add the lemon juice. Can be served hot or cold.