the taste space

Trinidadian Black-Eyed Pea Stew

Posted in Soups by janet @ the taste space on January 6, 2012

As I said, I don’t really do anything different around January 1.

I had a long list of things I wanted to do over the holidays, though, but didn’t really conquer much of the list. Other than spend time with family and friends… and with myself. Sometimes, it may be more important to get a good relaxing vacation instead of worrying about work and other deadlines.

Rob and I had planned to do some spring cleaning, going through some of our stuff downstairs, but we procrastinated instead… ;)

I know some people are really good about cleaning out their pantries of old food, but I tend to accumulate instead of purge. However, I’ve had 2 recent cooking mishaps from stale spices, so I am urging you not to follow my footsteps into the same fate! Toss those old spices!

In my case, I inherited a nice spice drawer when I moved into our new house. The drawer is lined by rows of jars with spices. Some new to me, like anardana, and others that I had never used before like marjoram, and others that I just didn’t have like chili powder and ground mustard. I quickly added in some of my own spices that were missing like smoked paprika, parsley and mint. While I know how old my spices are, I wasn’t sure how long the inherited spices had been there… but when this recipe called for ground mustard, low and behold, I had some and plundered on.

This is a recipe for a Trinidadian Black-Eyed Pea Soup from Madhur Jaffrey’s World Vegetarian (recipe also posted here).  In addition to inheriting spices, I also was (very kindly) lent a slow cooker. This soup looked simple enough to simmer away in the crockpot, so I pieced it together and timed it so it would be ready by the time I got home after work. Since I was to be sharing this with a bunch of friends, I doubled the amount of black-eyed peas, carrot and spices, turning this into a stew instead of a soup.

There was so much stuff in the slow cooker, I was worried it would boil over! Thankfully, by the time I made it home, the stew was ready and Rob had already started to dish it out.

Everyone said they liked the stew, but I thought something was missing. The fresh cilantro and chives were important for flavour but the stew needed a bit more depth of flavour. I wasn’t happy with it. Someone ended up adding a spicy Dijon mustard and said it was superb. When I ate the leftovers, I agreed that the mustard really helped. But I thought to myself, I know I added the ground mustard – why can’t I taste it? So I went back to the ground mustard in the spice drawer… dipped my finger in it and tasted it. And what did it taste like? NOTHING! It definitely needed to be tossed!

Combined with lackluster results from Chili Lime Roasted Chickpeas due to stale chili powder, this has really gotten me to think about tossing the old spices! Out with the old and in with the new!

This is my submission to Deb for this week’s Souper Sundays, to this month’s Bookmarked Recipes,  to Ricki’s Weekend Wellness, to this month’s My Legume Love Affair, hosted by Chez Cayenne,  and to this month’s No Croutons Required featuring black eyed peas.

Trinidadian Black-Eyed Pea Stew

1 tbsp olive oil
1 green bell pepper, cut into 1/4 inch dice (1.5 cups)
1 large onion, cut into 1/4 inch pieces (2 cups)
3 medium carrots, cut into 1/4 inch dice (2 cups)
1 lb dry black-eyed peas, rinsed (2-1/4 cups)
6 cups vegetable broth or water
6 tablespoons brown rice
1 tsp ground ginger
1 tsp ground allspice
1 tsp dried thyme
1 tbsp strong mustard, or more, to taste (original recipe said 1 tsp ground mustard dissolved in 1 tbsp water)
1/2 tsp Aleppo chili flakes (or to taste, this is supposed to be a spicy stew but this keeps it mild)
salt, to taste
1 tbsp finely chopped chives, for garnish
4 tbsp finely chopped cilantro, for garnish
lime or lemon wedge, for garnish

1. Add oil to a large pan over medium-high heat.  Add in the bell pepper, onion, and carrots and saute for 3 minutes or until the onion turns translucent and slightly browned at the edges.

2. Combine the sauteed veggies with the black-eyed peas, rice, ginger, allspice, thyme, mustard, and chili flakes in the slow cooker. Add broth so it just covers the mixture.

3. Set slow cooker to low and simmer for 8 hours or so. If you don’t have a slow cooker, simmer on low for 1.5 hours, stirring occasionally. You may need to add more water if it dries up.

4.  Taste and season with salt and pepper, to taste. Stir in the cilantro and top with chopped chives. Serve with lemon or lime on the side and add more mustard, to taste.

Serves 8.

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21 Responses

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  1. Cathy@ What Would Cathy Eat? said, on January 6, 2012 at 7:59 AM

    Nice recipe! I often add mustard to stewy bean dishes like this. I find that adding it at the very end is best – that way the intensity of the mustard flavor comes through more.

  2. jane said, on January 6, 2012 at 1:37 PM

    Yum! Black eyed peas scare me for some reason, I don’t know why because I love beans in general! BTW, congrats on winning in Decembers MLLA!

  3. Joanne said, on January 6, 2012 at 6:56 PM

    I’m really bad about getting rid of my spices…some i’ve had for THREE YEARS. But they’re the ones I rarely use. Stuff like cumin and cinnamon and anything you put in curry goes like wild-fire. I’ll be sure to get some fresh ground mustard when I make this though…I have NO idea when I even got mine.

  4. Claire said, on January 7, 2012 at 1:55 PM

    What a great combination of spices! Too bad that your mustard had lost flavor, but thanks for reminding us to check the dates on all of our spices. And thanks for sending this to My Legume Love Affair.

  5. Angie@Angie's Recipes said, on January 8, 2012 at 1:57 AM

    I have been thinking to make some bean stew…but kept forgetting about it. This looks really tempting and delicious. Hope beans won’t expire as I bought them two years ago….gosh..i need to check it out.
    ciao
    Angie

    • janet @ the taste space said, on January 8, 2012 at 9:32 AM

      Ah, the beans should still be good.. The only problem may be that you have to cook them longer, so don’t forget to pre-soak them! Please let me know how it turns out. :)

  6. Deb in Hawaii said, on January 8, 2012 at 8:17 PM

    Oh yeah, gotta get rid of those old spices as hard as it is to do. ;-) This looks like it would be really good–especially with the mustard flavor popping through. Thanks for sending it to Souper Sundays.

  7. Priya said, on January 9, 2012 at 6:02 AM

    Protein packed delicious stew..

  8. gena said, on January 10, 2012 at 9:35 AM

    This looks absolutely terrific.

  9. Ashley said, on January 17, 2012 at 9:23 PM

    I’m a total squirrel with my pantry too. Occasionally I try to clean it out though like I have this bag of mung beans from years ago. I just made the mung bean dish from RHIW, not expecting much because it’s so simple but it was really good!! I don’t put dates on my spices and have always wondered how long do they really last… I should go see if my mustard tastes like anything. I love what Dijon adds to dishes and always add more than the recipe suggests.

  10. Lisa said, on January 20, 2012 at 2:01 PM

    Thanks Janet. Lovely!

  11. Rob said, on January 23, 2012 at 1:21 PM

    Are you pre-soaking the beans before cooking them?

    just found this site and I’m looking forward to trying many of these recipes.

    • janet @ the taste space said, on January 23, 2012 at 1:40 PM

      I generally presoak all my beans except for lentils. If I don’t presoak, then I just cook them longer. Smaller beans like BEPs, adzuki and split peas don’t need to be soaked either, but sometimes I do to speed up cooking times. In this case, I presoaked the BEPs because I was worried the BEPs would absorb too much of my liquid if I left them in the slow cooker unattended.

      Hope this helps! Definitely let me know how it turns out. :)

  12. Kevin (Closet Cooking) said, on January 31, 2012 at 11:34 PM

    I am liking the flavours in this and it is nice and healthy!

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