In my last Bean Club shipment from Rancho Gordo beans, I was sent some Black Eyed Peas. Black Eyed Peas aren’t my favorite kind of bean (or pea), so I had to think how I could prepare them so I’d like them.
I decided to try them curry style and that was a great choice! They turned out really yummy! I hope you enjoy them as much as I do!
Of course, I made them in my Instant Pot, but you can make them in a slow cooker or on the stove if you don’t have an Instant Pot. Happy cooking!
Curried Black Eyed Peas
- 1 pound black eyed peas soaked
- water (for soaking beans)
- 2 1/2 cups water
- 1 onion peeled and chopped
- 4 garlic cloves peeled and minced
- 2 teaspoons grated fresh ginger
- 2 teaspoons ground tumeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/16 teaspoon ground cayenne
- 1 1/2 teaspoons sea salt optional
- cooked rice optional
- few cilantro leaves for garnish
Sort through the dried peas, discarding any debris or bad peas.
Wash the peas and soak overnight in ample water.
Drain the peas. Put the peas in the stainless steel inner pot and add the 2 1/2 cups water, onion and garlic.
Add the remaining ingredients except the salt. Stir.
Put the lid on the Instant Pot and lock it into place. Turn the sealing knob to "sealing". Press the Bean / Chili function and set the time for 3 minutes.
I have to cook my soaked black eyed peas for 45 minutes because I live at 7000 feet in elevation!
When the peas are done cooking, allow for a natural pressure release. Carefully remove the lid. Taste a pea to see if tender. If not, cook a few minutes longer.
Stir in the salt, if using, and taste. Adjust seasonings. Be sure you add a heaping spoonful of love!
Serve over cooked rice and garnish with cilantro leaves if desired.