Recipe by KalaLea K
Serves 4-6 depending on how greedy the bunch
SOAK and/or RINSE YOUR BEANS 1 DAY in ADVANCE:
You will need:
approximately 6 cups of water (tap water or filtered water)
1 cup of raw black eyed peas or even Japanese aduki beans
2-3 TBSP of sunflower, safflower, or olive oil (these oils are good for high heat)
1 medium sized yellow onion
3 cloves of garlic
1 large can of organic diced or stewed tomatoes
1/2 sweet potato (cut in 1 in square pieces)
SPICES – mix these spices together in a little bowl then set aside:
1. garam masala (1 tsp)
2. paprika (1 tsp)
3. dried basil (1 tsp)
4. ground coriander (1 tsp)
5. ground cumin or cumin seeds (1 tsp)
6. tumeric (1 tsp)
7. dried thyme (1 tsp) or fresh thyme (1/2 tsp)
8. crushed red pepper (1/2 tsp) or 2-3 whole dried chili peppers
9. 1 Bay Leaf
1 large pot for boiling and sautéing
fire or electricity
a loving attitude (not optional)
These items will be added at the very end (after about 1 hour):
1 cup or less of coconut milk (i use a small can of Thai Kitchen Pure Coconut Milk)
1 TBSP of apple cider vinegar or juice from half of a lemon
Sea Salt (put 1 TBSP in the pot at the end then add more to taste)
Ultimate Goal: to prepare a curry bean dish that is flavorful in 1 pot
PREP it UP!
LET’S COOK! In the large pot:
1. Add the oil to the pot then the onions (not the garlic though)
2. Add your spice mixture listed above then stir with wooden spoon so the spices do not stick to pot
3. Sauté the onions & spices for 5-7 minutes just enough to get the juices flowing
4. Add canned tomatoes
5. Add your garlic and cook for 3 more minutes
6. Add the 6 cups of water to this mixture
7. Add your rinsed Black Eyed Peas to the pot
8. Cover and let cook on high heat until it comes to a nice boil then turn heat to LOW
9. Stir gently every 15-20 minutes for the next 90 minutes until the beans are cooked thoroughly
10. Half way through – at the 45-minute mark – add the cubed sweet potatoes
CLEAN UP WHILE YOU WAIT…
Take this time to clean up, wash dishes and cutting board, etc.
11. At the very end (80 minutes later) – Add your coconut milk, sea salt and apple cider vinegar (if you have it) – NOTE: If you want RICE n’ BEANS, add you rice here.
12. Cook for 10-15 minutes more on very LOW heat, then taste to see if it needs any more sea salt
BE CAREFUL of YOUR TONGUE! Your tastes buds are your friend.
Serve with roasted or steamed beets, sweet potatoes and jasmine rice, or pork chops, mashed potatoes and baked apples! What ever you like!
BEAN DIP: Cook with a little less water and you can make a bean dip by adding, corn, sour cream or goat’s cheese to your bean mixture then serve with corn chips and pimento peppers (as shown here).
RICE n’ BEANS: I make rice n’ beans using a very similar recipe except instead of putting sweet potatoes in the pot towards the end, I add high quality rice and 1 TBSP of grated ginger. Cover the pot and cook for 15 more minutes.