Recipe - Black-Eyed Beans (Peas) With Mushrooms

1 pack (16oz) frozen blackeyed
peas
8 ounce Mushrooms; thinly cut or sliced up
1 cn (14oz) minced tomatoes;
including juice
1 md Onion; finely chopped
4 Cloves; (or more) garlic,
finely chopped
6 tablespoon Vegetable oil
1 tablespoon Whole cumin seeds
1 1inch cinnamon stick
1 teaspoon Ground cumin
1 teaspoon Ground coriander
2 teaspoon Ground turmeric
One half teaspoon (or more) cayenne pepper or
ground chile of choice
2 teaspoon Salt
Fresh coriander; chopped,
(cilantro; omit if desired)
Black pepper to taste

As I haven't posted a recipe in a while, I thought I'd share this one,
which is adapted from Madhur Jaffrey's "Indian Cooking". I made it
last night to accompany some thickcut pork chops which I dryrubbed
and grilled, but it's a great side dish with just about anything. The
recipe calls for 8 oz. dried blackeyed peas, but not having time to
soak and simmer these, I substituted a larger quantity of frozen.

In a large saucepan, bring 2 qts. water to a boil; add peas and
simmer 30 minutes. While this is going on:

In a deep skillet, heat the vegetable oil on high. When the oil is
very hot, add the cumin seeds and cinnamon stick and fry, stirring,
for 56 seconds. Add the onions and garlic and let cook, stirring,
until onions are beginning to brown ( about 5 minutes). Add the
mushrooms and cook until they are just softened, about 2 minutes. Add
tomatoes, cumin, coriander, turmeric and cayenne. Stir to mix well,
reduce heat to low, cover and allow to cook about 10 minutes.

When the peas are done simmering, add the tomato/onion/mushroom
mixture to the pan containing the peas and water. Add salt, cilantro
if using, and black pepper to taste; mix well and simmer, uncovered,
another 30 minutes.

Posted to CHILEHEADS DIGEST by Shantihhh@aol.com on Feb 19, 1999,
converted by MM_Buster v2.0l.