Elizabeth Barrette (ysabetwordsmith) wrote,
Elizabeth Barrette
ysabetwordsmith

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Today's Cooking

Today we made "Black-Eyed Beans with Mushrooms" from The Food of India (p. 182).  This is a similar recipe.  The results were amazing.  Yes, it took an hour and a half to make, and we had to tweak it a bit, but it was totally worth the effort.  :D  Things we particularly loved about this recipe:

* It cooks the black-eyed peas and the vegetables separately.  This is great because combining those in a dish is challenging, as legumes can be difficult to cook fully while vegetables are easy to overcook.  Separating them makes it easier to get both done to the right level.

* The flavors are downright symphonic.  There's a high bright note from the tomatoes, a floral note from the cilantro, a whole arpeggio of spices, mellow black-eyed peas in the middle, and then the bottom note of mushrooms adding a deep, earthy umami flavor.  It's a pretty typical curry sauce, but the mushrooms make it taste very different.

* If you add rice or naan, you get a complete protein.  It makes a great vegetarian main dish.  I put mine over brown rice.

If you are a fan of mushrooms, I highly recommend trying this.
Tags: ethnic studies, food, recipe
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