Return of the Black Eyed Pea

Thank you Jenn (and Gwen) for this little gem. I'm so happy to have been reintroduced to the Black Eyed Pea!! Michaela and I enjoyed it recently over a bed of delicious brown rice.

Also - brussel sprouts - boiled but not overcooked, drizzled in finely chopped garlic, olive oil and garlic red wine vinegar...to die for!

Indian Black Eyed Peas

• 2 medium white onions sliced (usually into rings, or half circles)
• ¼ cup oil (or less – for sautéing the onions)
• 1 tsp finely chopped fresh ginger root
• 1 tsp crushed garlic
• 1 tsp chili powder
• 1 ½ tsp salt
• 1 ½ tsp ground coriander
• 1 ½ tsp ground cumin
• 2 cans black-eyed peas (rinsed & drained)
• 2/3 cup water
• 2 fresh green chilies (diced – wear gloves if you can!) - or you can ge them canned
  
• Fresh cilantro, chopped (about a half cup or so)
  
• 1 TB lemon juice

Turn on some Black Eyed Peas music (i'd suggest a random mix of Elephunk & Monkey Business)

Dance for a minute to really get yourself in the groove
Get all your veggies and stuff ready

Heat oil in the pan. Add onions and fry until golden brown
While it's cooking, do some more dancing and lip synching to the music.

Add the ginger, garlic, chili powder, salt, coriander, & cumin. Stir-fry mixture for 3-5 minutes
1. Add the water to the pan and cook until all (or most) of the water has evaporated
2. Think about how great it is that you'll soon be eating BEPs while you listen to the BEPs.
   
Add the black-eyed peas, green chilis & cilantro and stir it all together. Let cook for 3-5 minutes
Transfer to a serving dish and sprinkle with lemon juice. Serve hot or cold.
Continue the BEP lovefest while you enjoy this dish with fellow BEP enthusiasts