My Grandmother Doris was from Missouri and moved out west after the family farm failed during the Dust Bowl. So, why is it that I never, until my adult years, wrapped my lips around a black-eyed pea? Guess she just didn’t like them or something… Once I tried them, I was sold. As it turns out, there is a good reason that there are so many of these suckers grown and eaten every year.
Black-eyed peas are creamy in texture, musky in taste and take a variety of spice additions in stride. They provide a really nice addition to your legume repertoire. Combine this with some mushrooms sautéed in spice and you have an almost meaty dish. I scabbed this recipe from 660 Curries by Raghavan Iyer. Really excellent book, especially if you like legume and vegetarian curries and aren’t reliant on photos….