Prep 25 mins
Cook 40 mins
One of our adventures was to attend cooking classes, held by and Indian lady in her own kitchen. There would be 6 participants, and she handed out the recipes for the meal, for which we each chose one to prepare, with her assistance. After about an hour, all the chaos came together, and we had a lovely meal. Her DH cleaned up EVERYTHING !! They are a tad spicy -- so don't assume you can eat a portion the size of baked beans. Doubles easily.
- 2 (1 lb) cans black-eyed peas
- 2 tablespoons peanut oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 bunch scallion, chopped
- 1 tablespoon gingerroot, freshly grated
- 1⁄2 green pepper, chopped
- 1 tablespoon molasses
- 2 tablespoons brown sugar
- 1⁄2 teaspoon ground coriander
- 3 tablespoons soy sauce
- 2⁄3 cup tomato sauce
- 1⁄2 teaspoon ground pepper, fresh
- 1⁄2 teaspoon chili powder
- Mix ingredients for sauce and set aside.
- Heat oil in heavy frying pan.
- When hot, put in onions and saute until golden brown.
- Add garlic and cook for few seconds.
- Add scallions and saute for 3 minutes.
- Add ginger and green pepper, and cook for additional 3 minutes.
- Add sauce, mix well, and simmer for 5 minutes.
- Add peas, mix well in sauce.
- Cover and simmer on medium-low heat for 20 minutes, stirring occasionally.
- Serve and enjoy.
Loved these beans! As we can't purchase canned black-eyed beans/peas here, I bought dried and cooked them in the pressure cooker. I used a bottle of tomato sugo for the tomato sauce (in Australia our tomato sauce is more like ketchup). I left out the green pepper as I forgot to buy a green capsicum....but the beans were fantastic. Great flavour and I could see these beans left-overs heated in the oven in individual ramekins with an egg baked on top. Delicious receipe and one that I would definitely make again. Spicy but not to hot. Photo also to be posted. Reviewed for May Recipe Swap in the Aus/NZ Forum.
What an excellent recipe for baked beans. I loved these, they were very flavorful, perfectly spiced and had great texture. The only change I made to your recipe was to use diced tomatoes instead of tomato sauce, as I was out. It worked really well in this dish. I will make this again and again Nurse Janey, thank you so much for sharing. :)
Very Good! We enjoyed these beans for dinner as a side dish with pork chops. I omitted the garlic and green pepper (DH's preference). The sauce is very tasty. Prepared as a participant in the Aus/NZ Swap #38 and the Cool Beans Event in the Cooking Photo Forum for March 2010.