Blackeyed Pea Soup

Blackeyed Pea Soup Ingredients

3 c Dried blackeyed peas	1/2 ts Red pepper flakes
3 tb Unsalted butter or vegetable	1 ts Salt
3 Onions; diced	6 c Chicken stock or water -;
2 Garlic cloves; peeled,	2 Tomatoes; peeled, seeded,
1 ts Ground cinnamon	And diced
1/2 ts Freshly-ground black pepper	1 tb Brown sugar
1 1/2 ts Ground cumin	1 bn Oregano leaves; roughly
1/2 ts Ground coriander	Plain yoghurt; for garnish

Instructions for Blackeyed Pea Soup

Place beans in a saucepan and cover with a generous quantity of water. Bring to a boil and cook, uncovered, until beans are tender, about 1 hour. Meanwhile, melt butter in a heavy-bottomed stockpot, add onions and cook until golden brown, about 5 minutes. Add garlic and cook 2 more minutes. Add dry spices and fry gently until aromas are released. Drain excess water off beans and add to stockpot, along with salt and stock or water. Cook gently over low heat until flavors are combined, about 20 minutes. Add tomatoes, brown sugar, and oregano, and cook an additional 10 minutes. Serve hot garnished with plain yogurt. This recipe yields 6 to 8 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A36 broadcast 12-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-10-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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