It's been a while since I've cooked a dish with black-eyed peas, so the other day I flipped through some recipes for a curry dish featuring this delicate bean which originated in Africa. I couldn't find anything that quite captured the taste I was looking for, but my determination inspired me to make up my own recipe. I've used dried wild mushrooms here, but fresh mushrooms can be used instead of or in addition to the dried ones — just put them in when you add the cooked beans.
|Curried Black-Eyed Peas with Dried Mushrooms|
|Recipe by Lisa Turner|
Published on July 24, 2007
Vibrant, zesty and earthy black-eyed pea curry with dried mushrooms in a spicy tomato sauce