Black-Eyed Peas with Mushrooms
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
  • 1 cup dried black-eyed peas
  • 2 Tbs canola oil
  • 8 ounces cremini mushrooms, sliced
  • 1½ tsp coarse salt
  • 1 tsp ground ginger
  • ½ tsp cayenne pepper
  • 1 tsp sweet paprika
  • ½ cup chopped fresh cilantro
  1. Rinse beans and place in pressure cooker with 2½ cups water. Bring to boil, seal and cook on high pressure for 20 minutes. Remove from heat and let cool until pressure subsides.
  2. While beans are cooking, slice the mushrooms and heat the oil in a medium skillet on medium high heat. Saute the mushrooms until they begin to brown; about 5 to 8 minutes. Add the spices and cook another minute. Remove from heat and set aside.
  3. When beans are done, add mushroom mixture and cook over medium high heat until combined, about 8 to 10 minutes. Moisture should have cooked off, leaving a thickened, saucy dish. Add cilantro during final minute or two of cooking.
This is as close to the original recipe as I could stand to write down. In practice, I typically add a teaspoon of ground Korean chili and 1 to 2 Serrano chili in when I saute the mushrooms.
Recipe by Rainy World Kitchen at