Curried Yellow-Eyed Peas

Recently I requested my parents send me a care package from NC that included grits and dried beans. They sent me navy beans, speckled butter beans, field peas and yellow-eyed peas. I've never heard of yellow-eyed peas before so I found a recipe online that sounded great so I wanted to give it a try.  It was delicious!

Serves 2

• 1 cup dried yellow eyed beans
• 1/2 cup finely chopped onions
• 1 cup finely chopped tomatoes
• 2 cloves
• 1 bay leaf
• 2 tsp grated garlic
• 1/2 tsp grated fresh ginger
• 1 tsp turmeric powder
• 2 tsp red chilli powder
• 2 tsp dry coriander powder
• 1/2 tsp garam masala powder
• 2 tsp dry mango powder (amchoor) 
• pinch of ground cinnamon
• 4 tbsp olive or grapeseed oil
• Salt to taste

1. Fill a large pot with 4 cups salted water, add 1 cup of dried yellow-eyed peas and cover with a lid. Cook on medium heat for about 45-1 hour minutes or until tender.  Drain and reserve the water to be used in curry later.
2. In a saute pan, add the oil and heat it up till the oil starts smoking slightly.
3. Add the finely chopped onion and cook till golden brown. Then add the bay leaf &  cloves and saute for 2 minutes.
4. Add the grated garlic & ginger and cook for 1-2 minutes.
5. Add the chopped tomatoes along with chili powder, coriander, turmeric powder and salt. Cook this curry masala (spice mix) on low heat until the oil starts separating from the mix along the sides of the pan.
6. Add the boiled beans into the pan and combine well so that all the beans are covered in the sauce.  Saute for about 3 minutes.
7. Add pinch of ground cinnamon and 3/4 cup of preserved water depending on how thick you like the gravy, cover and let the gravy come to a boil on a low heat.
8. Once the curry has simmered for 8-10 minutes, add the dry mango powder and garam masala, stir well and let simmer for another 2 minutes.
9. Remove from heat, garnish with chopped cilantro and serve warm with rice or flatbreads.

Yellow-Eyed Peas prior to cooking