This Madhur Jaffrey recipe can be found here.
I cannot abide pieces of broken cinnamon stick in my mouth so I exchange that for 1/4 tsp - 1/2 tsp ground cinnamon.
I also didn't have black eyes beans/peas so exchanged them for pinto beans. I soaked those overnight, boiled for 10 minutes then simmered until cooked. They were strained discarding the water and used I then 1 1/4 pints of stock (2 cubes) in the recipe. Anymore than that and we find it too sloppy. Finally it was thicken with 3 tablespoons tomato puree and served on a bed of rice:
We had enough for two more servings (for us both), which have been frozen.
What an interesting meal. I think this could be something that Harvey would enjoy.ReplyDelete
Thanks for sharing your method of making them.
Thank you for this. I always use ground cinnamon too, unless it is something that can be strained. xxReplyDelete