Black-Eyed Peas with Trinidadian Seasonings

World Vegetarian, more than 650 meatless recipes from around the globe, by Madhur Jaffrey
Cookbook 18, Recipe 1, (Total 38)

Madhur Jaffrey can always be counted on for excellent cookbooks.

Did I like it? Yes. More importantly I didn't miss the chicken or bacon that Stephen likes to cook black eyed peas with. This makes plenty of leftovers for work lunches.

Recipe
Soak 1.5 cups dried black-eyed peas at least 8 hours. Drain, rinse, drain.

In a large pot heat 3 T oil. Saute 2 finely chopped scallions, 1 small diced celery stalk, 1 small diced carrot, 1/2 small diced green pepper until they begin to turn brown. Add 4.5 cups water, soaked beans, 1.5 tsp chopped thyme, 1 Tsp paprika (Hungarian half-sharp from Penzeys), 1/4 tsp red pepper, 1/2 tsp ground allspice, 1/2 tsp mustard powder. Bring to a boil then cover and simmer for 40 minutes. Add 2 tsp kosher salt and simmer 20 more minutes.