Southern Black Eyed Peas with Saffron
A Southern black eyed peas recipe gets a spicy kick from cumin, coriander, and saffron. Spice up your New Year's Day dinner with this tasty side dish.
Servings 4 people
Calories 100kcal
Ingredients
- 1 ½ cups frozen black-eyed peas
- 2 tablespoons extra virgin olive oil
- ½ medium Spanish onion diced
- 1 medium garlic clove minced
- 1/2 teaspoon saffron threads
- 1 teaspoon cumin
- ½ teaspoon coriander
- ¼ cup fresh flat-leaf Italian parsley
- 2 tablespoons lemon juice
- ½ teaspoon red pepper flakes
- Freshly ground black pepper
Instructions
- In a large saucepan, bring six cups of water or chicken broth to a boil. Add peas. Reduce heat to medium low and boil until peas are tender, about 25-45 minutes. Drain peas, reserving ⅓ cup of the cooking liquid. Set peas aside.
- In the same saucepan, heat 1 tablespoon of oil over medium heat. Add onion, garlic, saffron, cumin, coriander, and one teaspoon of salt. Cook until onion is tender and translucent, about 5 minutes.
- Add reserved cooking liquid, scraping up and browned bits from the bottom of the pan. Cook until liquid is almost absorbed, about two minutes.
- Add the peas and stir until mixture is combined and heated through.
- Add parsley, lemon juice, red pepper flakes and remaining 1 tablespoon of oil.
- Season with salt and pepper.
Nutrition
Serving: 1serving (half a cup) | Calories: 100kcal | Carbohydrates: 14g | Protein: 5g | Fat: 2.5g | Saturated Fat: 0.5g | Sodium: 570mg | Fiber: 3g