This is an easy dish, and surprisingly good. It makes a great left-over and will keep in the refrigerator for four days.
Prep time: 30 minutes ¦ Total Time: 1 day, for soaking.
Serves 6 as a side dish. Estimated oxalate per serving = 9 mg.
Persian Black-Eyed Peas
Ingredients
2 C dried organic black-eyed peas (13 oz.)
Salt
1 T whey (optional)
1 bay leaf
1 dried red chili
1 T each: olive oil and ghee or 2 T olive oil
12 oz. peeled, chopped yellow onion
2 – 3 garlic cloves
1 bunch cilantro, finely chopped
¼ C fresh lime juice
1 or more tsp. full-sprectrum salt, such as Pink Himalayan mineral salt
¼ tsp. white pepper, to taste
½ roasted red pepper, peeled Half cut into fine strips (about 1½ “ long by 1/8 “ wide) and half diced (optional)
Instructions
- Place peas in a covered bowl with about ½ tsp salt and 1 T whey or 2 tsp. vinegar.
- Cover with water, cover and allow to soak for 5 – 8 hours.
- Drain well and rinse the peas. Pick out damaged or very small peas and discard.
- Place rinsed peas in a heavy sauce pan, cover with filtered water and about 1 tsp. of salt, one bay leaf, and 1 dried red chili.
- Bring to a gentle simmer and cook until peas are tender (not mushy), about 35 – 40 minutes.
- While the peas are cooking, slowly sauté the onion in olive oil and ghee for 30 minutes. Add the garlic for the last 5 minutes
- Add the cilantro to the onions; turn off the heat.
- Drain the cooked peas, reserving about ¼ c of the cooking liquid. Lightly rinse the cooked peas.
- Add the cooked peas to the cooked onions and garlic. Add the lime juice and salt and white pepper, to taste. Add reserved cooking liquid and water if needed for desired moistness. Combine well over low heat. Stir in the diced roasted red pepper.
- Serve hot or at room temperature as a side dish. Garnish with roasted red pepper, or a lime wedge, if desired.
This sounds great but can I turn this into a “bean” soup by adding broth and meat? Has anyone tried this? So hungry for bean soup
That sounds like a wonderful idea. I vote for using pork or ham. Let us know how that comes out.
Yes, making “bean” soup was a success!!! I added more onions and red peppers, chicken broth and bacon ends for flavoring plus a good mix of seasonings. Also used a hand-blender lightly to make a texture to thicken it up a little. Then simmered this all for another hour to let flavors mix – it was totally awesome. I am one happy gal that I can indulge in “bean” soup!! Please pass this addition on to your basic side dish. Just a little creativity.
Hi Jane,
Thanks for getting back on your results! Congratulations. Eating low oxalate is not a big sacrifice – just an educational adventure.
I’m so proud of you for creating what fills the bill. (I hope you used low oxalate seasonings like cayenne pepper.)
Surely others will be interested in your bean soup too. How about I add this “Jane’s Bean Soup” as a variation in my forthcoming PDF cookbook? Feel free to send more details, if you like.
My cookbook will available later this week as a download from this website.
This has been an adventure for me over 2 years and will continue as I really feel good.
I have another fav recipe for you. Treats n sweets. On cookie sheet place parchment paper and spread 1/4” thick with PLAIN yogurt. Add stevia or choice of sweetness before or sprinkling on after. Chop up your allowable treats dried cherries mangos apricots or fresh fruits. Be creative! Freeze overnight and break in random pieces like peanut brittle (fond memory). Place in containers and keep frozen. Sweet treat always ready specially in summer. Yummy. Thanks so much!!