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Black-Eyed Peas with Mushrooms

 

A scrumptious side dish made with savory mushrooms, black-eyed peas and a variety of spices!
80

Yield

6

servings

Prep

30

min

Cook

90

min

Ready

120

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 ¾ cup black-eyed peas
soaked
5 cups water
½ pound mushrooms
thickly sliced
6 tablespoons vegetable oil
1 teaspoon cumin seeds
1 each cinnamon sticks
one inch piece
*
1 ½ each onions
chopped
4 each garlic cloves
chopped
4 each tomatoes
peeled & chopped
2 teaspoons coriander
2 teaspoons cumin
½ teaspoon turmeric
¼ teaspoon cayenne pepper
*
2 teaspoons salt
1 x black pepper
*
3 tablespoons cilantro
chopped
*

Directions

Put peas & water in a covered pot & bring to a boil. Simmer for 2 minutes, turn off heat & let steep for 1 hour.

Heat oil & when hot put in the cumin seeds & cinnamon stick. Let then sizzle for a few seconds. Add onions & garlic & stir-fry until the onions start to turn brown at the edges. Put in the mushrooms & stir-fry until they begin to wilt. Add the tomatoes, coriander, cumin, turmeric & cayenne. Stir & cook for 1 minute. Cover, turn heat to low & cook for 10 minutes. Turn off heat.

Bring peas back to the boil, simmer for 20 to 30 minutes. Then add the cooked mushrooms & spices along with the remaining ingredients. Simmer, uncovered on low heat for 30 minutes. Stir occasionally.

Remove cinnamon stick & serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 410g (14.5 oz)
Amount per Serving
Calories 20062% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 806mg 34%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 17%
Sugars g
Protein 8g
Vitamin A 21% Vitamin C 27%
Calcium 10% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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