Black-eyed beans with Trinidadian seasonings from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe by Madhur Jaffrey

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Notes about this recipe

  • Breadcrumbs on August 21, 2011

    p. 21 -Ideally you’d start w dried peas but I was making this for a weeknight meal and that just wasn’t possible. I used canned peas. Diced vegetables are sautéed over med-high heat until just starting to brown. I had some red bell pepper so I added it in as well. MJ has you add water and then seasonings at this point however I prefer to cook my dried herbs and spices a little so I added those first and then 2 cups of chicken stock (vs water), adjusting the quantity for the fact that my peas were canned. I brought this to a boil then simmered for about 20 mins so the flavours incorporated and, the stock reduced. This dish was delicious and I served it for two dinners. The flavour profile reminded me of Jamaica rice and peas and the dish was the perfect accompaniment to our grilled Bajan chicken.

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