Cumin-flecked black-eyed peas

Put 2 cups black-eyed peas in a sauce-pan, and rinse thoroughly with multiple changes of water.  5 should do the trick - the water should eventually be pretty clear.
Soak the peas overnight in plenty of water, and discard the water. 
As an alternative, bring the peas/water to a boil, turn off the heat and cover.  After 1 hour, discard the water - the peas are soaked.  Easy, no?
In a pressure cooker, over medium, heat 1 tbsp of Ghee (or Oil - go with the Ghee. It tastes better).
Add 1 onion coarsely chopped, and saute over medium high till the onions are translucent.
Add 1 small bay leaf 1 tbsp cumin 1 tsp sesame seeds, and salt to taste
Add the washed black-eyed peas to a pressure cooker along with 16 cherry tomatoes, and enough water to cover the peas by around 1/2". Let the whole thing rip over max pressure for 25 minutes.
When the peas are cooked, divide into 4 bowls, and top with labne.  If you've got anything fizzy, pour it, and enjoy!
Note : Use chicken-stock instead of water for a pop of flavor and umami.  Add 1 kombu leaf to the pressure cooker for even more umami.

Note2 : Instead of ghee, use pancetta, or chopped salumi with a splash of olive-oil.  It is awesome.
Post a Comment

Popular posts from this blog

Erlang, Binaries, and Garbage Collection (Sigh)

Good News (!!!) from the world of TCP Congestion Control