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In a large saucepan, cover the peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes. Add a generous pinch of salt and let stand for 5 minutes, then ...
Similar to the soul food classic Hoppin' John but without the rice component, these black-eyed peas are cooked with a little bit of onion, garlic, spices, and a hunk of fatty salted pork for depth ...
In Indonesia, black-eyed peas are called kacang tunggak or kacang tolo in the local language. They are commonly used in curry dishes such as sambal goreng, a hot and spicy red curry dish, sayur brongkos, or sayur lodeh. Lobia curry, a black-eyed peas dish from India. The bean is commonly used across India.
Light and subtle-flavored Kerala dish prepared from white gourd, ash-gourd or black-eyed peas, coconut milk and ginger seasoned with coconut oil. Vegetarian Pachadi: Side dish made with yoghurt, coconut, ginger and curry leaves and seasoned with mustard. Vegetarian: accompaniment Paniyaram, Paddu, Gunthapangnalu: a dish made of rice flour and ...
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Erissery: A thick curry made from pumpkin, black-eyed peas and coconut. [22] [23] Pachadi: Sour curry made of curd and usually cucumber or sliced ash gourd cooked in coconut ground with mustard seeds and seasoned with sautéed mustard seeds and curry leaves. [17] [24] Sweet Pachadi: A sweet form of Pachadi, made with pineapple, pumpkin or ...
The Louisiana Creole version is called congri, and other regional variants include the Guyanese dish "cook-up rice", which uses black-eyed peas and coconut milk; "Hoppin' Juan," which substitutes Cuban black beans for black-eyed peas; the Peruvian tacu-tacu; and the Brazilian dish baião de dois, which often uses black-eyed peas. [citation needed]
For the black-eyed peas: 2 Italian sausage links, uncased. 1 medium yellow onion, chopped (about 1 cup) 1 clove garlic, minced (a scant 1 tablespoon) 3 cups chicken stock.