I made this awesome black eyed pea and curry recipe on Sunday night when my Mom came over for dinner. Everyone really enjoyed it! Lots of flavor, but not spicy! My seven year old daughter enjoyed it as well!
I didn't soak the beans overnight, but instead, boiled them for 2 minutes, took them off the burner, kept covered for 1.5 hours, drained and rinsed. Then cooked until soft, about 1 hour. Then, you'll prepare the sauce which takes about 15-30 minutes of prep time. Top it over short or long brown or brown basmatti rice. Or, skip the rice and have it as a stew on it's own! Simple, flavorful and healthy!
The black eyed peas are super heart and digestive track healthy!
Kevin Scott Grodnitzky, MS, RDN, CDE, LDN
Registered Dietitian Nutritionist