Black-Eyed Peas with Mushrooms

Black Eyed Peas with MushroomsMy 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…. 

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