Tuesday, September 22, 2009

Black eyed peas 'N' pasta

Do you remember my project "shifting the house"? I had mentioned about black eyed peas starring at me in my cupboard. During that time, I was eagarly searching for black eyed peas recipes as I had almost a kilo of dried peas. During the active search, I found a recipe here. I adapted the recipe to make it suitable for Indian taste buds. Voila!!, it tasted awesome. One of the best pastas I prepared & relished until now. My hubby happened to carry that pasta to office & I got a huge fan following for black eyed peas 'N' pasta.

Secret, secret..., we both (who else other than me & my hubby) have stranger anxiety. We don't want to try anything other than penne(because of their funny shapes). So, all my pasta recipes use penne only. I am planning to try macaroni soon. I am not sure whether it will be accepted or not.


This is what I used:

Black eyed peas: 2 cups
Penne: 500gms
Tomato puree: 2 cups
Onion: 1 cup (sliced)
Parmesan Cheese: 3 tbsp (optional)
Pasta herbs: 1 tbsp
Garlic: 3 pods
Capsicum: 2 cups (sliced)
Paprika: 1 tsp
Pepper powder: 1 tbsp
Salt: According to taste
Sugar: 1 tbsp
Butter: 4 tbsp
Olive oil: 3 tbsp
Coriander leaves : 3 tbsp (finely chopped)

Method:
  • Soak the black eyed peas for 5-6 hours.
  • Add little salt & pressure cook or boil the black eyed beans until soft & yet firm (It would take around 3 whistles in the cooker). Allow it to cool & drain the water from the peas.
  • Cook the pasta as per the package instructions. ( I add 3-4 litres of water(for 500gms penne), salt & few drops of olive oil & allow the water to boil.When water starts boiling, add penne & cook on medium-high heat for 10-15minutes, until soft & firm. Refer to the tip here to find out when pasta is properly cooked).
  • Drain the water from penne & add few drops of olive oil. Olive oil helps in keeping the penne seperate & the pasta doesnot stick to each other.
  • Heat olive oil, butter in a broad pan/wok. When oil is hot, add garlic, onion & saute till they turn golden brown. Add tomato puree, pasta herbs, sugar, paprika, salt(be very careful when adding salt as we have already salt while cooking penne & black eyed peas).& cook on a medium flame. The raw smell of tomato should disappear & the sauce must become thick.
  • During midway, add capsicum & keep heating the sauce. When capsicum is half cooked, add cooked black eyed peas, cheese & reduce the heat. Cook for another minute or two. Add pepper powder.
  • Toss the pasta with the sauce, garnish with coriander leaves & dig in.

Last but not the least, I have got quite a few awards from my friends. Sorry..I missed announcing them in last couple of posts. Thanks a lot Jyothi & Sushma. I have put the awards on the sidebar. I will talk about "The honest things" in my next post. Keep waiting !!

Update: This recipe goes to MLLA hosted by Sia & started by Susan.