Thai Inspired Black Eyed Peas

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Sorry to be so delinquent on my posting.  I was having some computer issues and now I am posting from one of my lovely sister’s houses.  However I do not have my photos with me.  Hmmm… can you say unprepared!  Anyhow I did have this post archived from a few weeks back so here it is.   Even with no photos this one is sooooooooo worth while.  We have made it a couple of times since.

I need to use up all of the beans I made on my crazy pressure cooking extravaganza day!  Today I tackled the black eyed peas.  MMMMMMM yum!  I have heard from many folks that they are not big fans of black eyed peas, I really love them!  In fact one of my clients bought some and tried very hard to like them but just couldn’t so she gave me the rest of her bag!  Lucky for me, not so for her.

We needed supper fast so I pulled out the peas and tossed them into some coconut milk with lovely spices and threw some quinoa on to cook and in 20 minutes supper was served.  It was delicious.  I am making it again soon!  A little mango on the side and it would be just stellar!

Thai Black Eyed Peas
2 cups cooked (or frozen) black eyed peas
1 cup coconut milk 
2-3 cloves garlic pressed
1 tsp cumin
1 tbls cilantro (dried)
salt to taste (start with 1tsp)
quinoa or rice to serve over (quinoa is better in this recipe, and better for you)
lime juice to squirt over your individual bowls
Cook together till hot and serve!  Simple as can be
To cook quinoa – rinse 1 cup of quinoa and set aside.  Bring 2 cups of water to a boil and add quinoa.  Bring back to a boil then turn off and cover for 15 minutes.  Then serve with the beans.
I served this over quinoa but it would be great with rice too!

I think some cauliflower or broccoli would be outstanding mixed in as well!

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