Tag Archives: black eyed peas

Sausage Curry (or, “No, Fergie’s Not Coming”)

In my pantry today:

  • 1/3 c ground sausage
  • 1/2 c red Russian kale
  • 1 c arugula
  • 1 medium Vidalia onion
  • 1 small tomato
  • 1/2 c vegetable broth
  • 1 15 oz can petite diced tomatoes
  • 1 c black eyed peas
  • 1/2 tsp asafoetida
  • 1/2 tsp turmeric
  • 1/2 tsp red hot chili powder
  • 2 tsp garlic powder
  • 1.5 tbsp hot curry powder

Start your sausage in a pan on ML and slowly increase the heat as it begins to cook; stab it with the spatula until the meat is as crumbly as you like. Drain all grease from the meat and set that crumbled goodness aside. Leave grease to cook your diced onion.

When the onion begins to blush translucence, add the kale and arugula and use it as a dishrag to sop up whatever grease is left. Toss in your tomato for good measure and sprinkle 1 tsp of garlic powder. Once everything is well acquainted, pour the mess into a food processor and puree until only tiny flecks of color remain. When you pause to scrape the sides of the processor add the rest of your seasonings. You will be rewarded with a fine rainbowish mush, so pour it all back into the pan and add the can of tomatoes. Stir in the beans and crumbled sausage, slowly adding the broth (I had vegetable on hand, but please feel free to use the juice of any animal or plant you like here). Let simmer on L for at least an hour, then serve over rice or with penne pasta or… well, you’ve probably got it from here, right? 4 spoons!

 

 

 

 

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Black Eyes in Butternut Cashew Sauce

In my pantry today:

  • 2 c finely cubed butternut squash
  • 2 c cooked black eyed peas
  • 6 cloves garlic
  • 1/2 medium yellow onion
  • 1/4 c cashew butter
  • 2 tbsp safflower oil
  • 2.5 c water
  • 2 packets Swanson Flavor Thingys (Vegetable)
  • 2 tsp hot red chili powder
  • 1 tbsp chili powder
  • 1/4 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp turmeric
  • 1 tsp asafoetida
  • 1/4 tsp salt

Dice your onion and garlic as chunky or fine as you see fit and start them in cold pan of safflower oil; turn your stove-knob to M. While that’s warming, finish tidying your counter and pulsing your cashew butter to the creamiest possible consistency. Take 1/4 c out of the food processor or whatever jar you may have and add 1/2 tsp hot red chili powder. Set aside. Return to your pan and stir contents; after about seven minutes of sizzling add squash and toss everything so that your tiny orange cubes gleam with flavor. Let that sizzle some more while you empty those flavor packet thingies into 1.5 c  water. Stir in seasonings, add it to pan and cover. Let cook until squash is tender.

Once everything is at an affable consistency in the pan, push contents to one side and add your cashew butter. Stir in 1/2 c water and once it’s all of a mostly liquid consistency, push the squash back into it and fold everything together. Add the salt to make up for the second flavor packet thingy you’d like to add but didn’t for the sodium content. Finally, gently fold in your lonely beans and let everything sit together for a few minutes. Serve over rice and/or with naan.