1/1/2019 ~ Black eyed peas cook a lot faster than black beans, so I’m a fan, but their flavor has never knocked me out, until this year.
In looking for a New Year’s recipe for black eyed peas I ran across some using curry. Hmmm. I’d never thought of that, so … no time like the present to give it a try.
I put my black eyed peas over a candle last night, I cook with candles, added olive oil, a bay leaf, a handful of freeze dried carrots, curry, cayenne, and garlic powder. After three or so hours I gave them a hesitant taste. They were so good my hesitancy disappeared, as did most of the curried black eyed peas, though they were still a bit crunchy.
Today they are soft and lovely and the flavor remains so so good.
1 cup uncooked black eyed peas
olive oil, a nice rich pour of it
1 tablespoon curry powder, or more… or less
1/2 teaspoon cayenne pepper
a hefty pour of garlic powder; real, fresh garlic would be nice!
handful of freeze dried carrots
water to cover by about two inches.
I used two candles in the end, one with its flame rather low in the jar, so I had a nice gentle boil over night.