Syrian Black-Eyed Peas

2016-01-31 17.24.29RECIPE #188, DAY #219

ORIGINAL RECIPE: “Black-Eyed Peas with Herbs” from World Vegetarian by Madhur Jaffrey*

TIMING: 30 minutes


TOOLS: Nothing special

COOK TYPE: Stovetop

HEALTH: Legumes are great for you. These legumes are good for you. Eat more beans.

2016-01-31 17.24.15EXPERIENCE: There’s not too much to say about this. It was vegetarian night. I had a bit of a snafu when I realized I only had 1 can of beans. Ah well, we grazed on other things in the kitchen.

A fine bean stew meant to complement a simple, perfect-ingredient meal.

NOTES: The original recipe is for dried beans, which is great, but I like my brand of canned beans, so I’ll stick with the ease of them, just for now.


  1. In a sauce pan, heat 2 tablespons olive oil over medium-high heat. Before it smokes, add 1 whole dried red chili and stir for 5 seconds. Add 3 minced cloves garlic and stir another 5 seconds. Quickly add 2 cans drained black-eyed peas, 3 cups veggie or chicken broth, 2 bay leaves, 1 1/2 teaspoons salt, 1 teaspoon dry oregano, 1 teaspoon paprika, and 1/2 teaspoon dry thyme. Stir.
  2. Bring to a boil, then reduce heat to simmer and simmer about 20 minutes, until liquid is mostly absorbed and evaporated. Taste for tenderness and seasoning and serve.

Serve with greens and rice or a crusty bread.

*Recipe changed from the original.


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