Whole Food, Plant-Based Recipe Black-Eyed Peas & Shiitake Mushrooms

Ingredients

• 1 cup dried black-eyed peas, soaked overnight and cooked
  

• (keep bean water)
  
• 1 small onion, diced
  
• 2 bay leaves
  
• 2 serrano chilies, left whole and split lengthwise
  
• 4 cloves garlic, minced
  
• 1 T fresh grated ginger
  
• 2 tsp cumin seeds
  
• ½ tsp turmeric
  
• 1 tsp garam masala
  
• ¼-½ tsp chili powder
  
• 3 large tomatoes, diced
  
• 3 cups sliced shiitake mushrooms
  
• 1 cup black-eyed pea broth or water
  
• A large handful of cilantro, chopped

Instructions

1. In a medium non-stick saucepan, sauté the onion with water or broth until it begins to cook.
2. Meanwhile, using a blender, make a paste of the ginger and garlic, adding a splash or two of water. Add the ginger/garlic mixture to the onion and cook until the garlic is fragrant, about 30 seconds.
3. Add all spices to the pan: bay leaves, cumin seeds, turmeric, garam masala, chili powder and stir. The mixture may become dry, so add a bit of water or broth if necessary.
4. Add the chopped tomatoes, serrano chilies, and drained cooked beans. Cook over medium heat for 12-15 minutes. The sauce will begin to reduce.
5. While the beans are cooking down, add the sliced shiitake mushrooms and ½ cup or more of the reserved bean broth or water to the pan. (You don’t want your beans to lose their sauce!) Cook until the peas are soft but not falling apart.
6. Remove a few Ts of the beans, mash well with a fork, and stir them back into the saucepan.
7. Stir in fresh cilantro, and serve with rice and cooked greens.

Chef's Notes