We hadn’t eaten black-eyed peas for a while, so the peas and rice did taste extra delicious. Anni commented how the taste of the black-eyed peas combine the sweetness of chickpeas and the flouryness of regular beans. I think that’s an apt description!

Here’s what I used:

• 2,5 dl dried black-eyed peas
• a piece of kombu
• 2 tablespoons canola oil
• 1 onion, chopped
• 4 cloves of garlic, finely chopped
• about 2 teaspoons of cumin
• about 1,5 teaspoons of coriander
• 2 chipotles in adobo sauce, finely chopped
• 2 dl tomato sauce, passata style
• 1 teaspoon salt, or to taste

About two hours before I started to cook, I quick soaked the peas: I rinsed them, put them in a bowl filled with boiling water, and covered the bowl. (Obviously, they could’ve been soaked overnight too, but since I forgot to do it, I had to quick soak them.) Then, two hours later, I began with boiling the black-eyed peas. I threw soaking water away, put the peas in a kettle over low heat, added the kombu and plenty of boiling water.

While the peas were simmering, I prepared the sauce. First, I put a frying pan over medium high heat, added the onion, and fried it until quite brownish. I kept stirring the onion a lot so that it wouldn’t burn. Then I added the garlic, cumin, coriander and the chipotle, and fried them about half a minute, stirring continuously. I poured the tomato sauce in the pan, stirred, lowered the heat, and waited until the black-eyed peas were done. I drained the peas, removed the kombu, and added the peas into the frying pan. I mixed the sauce and the beans, added the salt, and checked the taste.