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Soup & Stew
European
4 - 6 servings
35 minutes
2 hours
1/2 teaspoon cumin, ground
1/2 pound blackeyed peas (dried)
5 cups water
1 tablespoon tomato paste
3/4 teaspoon coriander, ground
1/2 teaspoon paprika
Salt and fresh ground black pepper
Cayenne pepper
1 tablespoon olive oil
1 large onion, chopped
2 tablespoon cilantro (fresh) chopped
Soak, dried black-eyed peas for 8 hours or overnight in water or quick soak by putting them in a medium saucepan with 1 quart water, bringing it to a boil, uncovered for 2 minutes. Then remove from the heat, cover and let stand 1 hour. Drain the peas and rinse.
Put in a medium saucepan and add the water. Bring to a simmer, cover and cook over low heat about 1 1/2 hours or until tender. Reserve 1/4 cup cooking liquid.
Drain the peas and put in a medium saucepan.
Mix the tomato paste with reserved pea liquid or water and add to pot.
Add the coriander, cumin, paprika, salt, pepper and cayenne pepper to taste. Bring to a simmer. Remove from heat.
In a heavy nonstick skillet, heat the olive oil, add the onion, and sauté over medium heat, stirring often, about 5 minutes.
When the onion begins to brown, add about 1 tablespoon water and continue to sauté until deeply browned.
Add onion to the pot of peas, cover and heat gently 5 minutes. Add 1 tablespoon cilantro. Taste and adjust seasoning.
Serve hot, sprinkled with the remaining tablespoon of cilantro.
