by Anne Carter
New Recipe
PREP TIME - 15minutes COOK TIME - 45minutes ADDITIONAL TIME - 8hours TOTAL TIME - 9hours COURSE - Main Course CUISINE - Asian SERVINGS - 10 people CALORIES - 307 kcal
– Measurement cups and spoons –Garlic mincer – Knife and chopping board – Blender (Hand or Electric) – Serving spoon – Pressure cooker
– 1 pound dry black-eyed peas – 2 tablespoons olive oil – 1 large onion (sliced) – 4 cloves garlic (minced) – 8 cups water – 1 diced tomatoes – 5 pepperoncini peppers
– 1 bay leaf – ½ teaspoon garlic powder – ¼ teaspoon ground thyme – 1 teaspoon cumin seeds – salt and pepper (to taste)
– Place black-eyed peas into a large container and cover with several inches of cool water; let soak at room temperature – for 8 hours to overnight. Drain and rinse; set aside. – Blend onion, tomatoes, and garlic cloves using a blender to make a thick tomato puree..
– Heat olive oil in a pressure cooker over medium heat. Add cumin seeds and bay leaf and stir until it gives an aromatic fragrance. – Pour tomato puree and stir until dried. Then, add soaked black-eyed peas, pepperoncini, garlic powder, thyme, salt, and pepper. – Add water and close the lid of the pressure cooker.
– After one whistle, simmer the heat for 10 minutes. Then turn off the heat. – Serve hot.