Sunday, January 1, 2017
Black-Eyed Pea Succotash
1 onion (about 2 cups) chopped
1 cup chopped mushrooms
2 cloves garlic, minced
1/8 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon ground coriander
2 large fresh tomatoes or 1 (15 oz.) can undrained diced tomatoes
3 cups of cooked, drained, black-eyed peas*
2 cups corn
In a large skillet saute' onions and mushrooms for 5 minutes or until onions are translucent. Add two tablespoons of water, the garlic and spices and cook one minute longer. Stir in the black-eyed peas, tomatoes and corn and cook over low heat until heated through, adding a small amount of water if necessary.
Serve as a stew or as a topping for baked potato or rice.
*Pressure cooker method using dry, uncooked, unsoaked black-eyed peas:
Dry-saute' the onions and mushrooms in the pressure cooker for two minutes. Add two tablespoons water, the garlic and spices and cook one minute. Stir in 2 1/2 cups water, the tomatoes and 1 1/4 cups dried black-eyed peas (1/2 lb). Lock cover on and cook under pressure for 7 minutes. Allow natural pressure release. Stir in the corn.
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