BLACK EYED PEA DENVER RECIPES

Steps:

• In a large bowl, combine the black-eyed peas (beans), baking soda, and water to cover by about 2 inches. Cover the bowl with a tea towel and soak peas for at least 8 hours or overnight. Drain, rinse, and drain again.
• In a large saucepan, heat the oil over medium heat. Add the onion, carrots, celery, garlic and a generous pinch of salt and cook, stirring occasionally, until the vegetables begin to soften, 8–10 minutes. Add the cumin, onion powder, sugar, smoked paprika, ginger and cayenne and cook, stirring, until fragrant, 1–2 minutes.
• Stir in the diced tomatoes with their juice and the tomato paste (purée). Bring to a simmer and cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Add the drained peas, stock, salt and black pepper. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat to medium-low, partially cover, and cook, stirring occasionally, until the peas are tender and creamy, 1 1/2–2 hours. If the pot begins to look dry during cooking, add more stock, 1/2 cup (4 fl. oz.) at a time. Taste and add more salt and pepper, if desired.
• Remove the pan from the heat and let rest for about 10 minutes. Serve hot or warm, drizzled with more oil and sprinkled with chopped cilantro.

Steps:

• Prep your ingredients: Finely chop 1 large white onion. To do this, start by cutting it in half through root end. Trim top, then peel away skin and first tough layer; discard. Leave root end on. Starting close to the board and moving upward, thinly slice through onion parallel to cutting board, leaving root end intact. Make thin lengthwise slices across onion, leaving root end intact. Slice onion crosswise, working from top to bottom to create small cubes. Run your knife through once more if any pieces are too big. You should have 2–3 cups chopped onion.
• Smash, peel, and finely chop 4 garlic cloves. Peel one 1" piece ginger with a spoon, then slice into planks. Stack 2 planks at a time and cut into thin matchsticks. Set aside. Remove ribs and stems from 1 bunch Tuscan or curly kale and discard. Tear leaves into 2" pieces. Rinse three 15.5-oz. cans black-eyed peas in a fine-mesh sieve.
• Heat ¼ cup extra-virgin olive oil or vegetable oil in a medium pot over medium-high. Cook onion and garlic, stirring often, until golden, 10–12 minutes.
• Add 2 Tbsp. plus 1½ tsp. ground coriander, 1 tsp. ground turmeric, 1 tsp. garam masala, and ½ tsp. cayenne powder to pot and cook, stirring constantly, until incorporated and fragrant, about 3 minutes. Add one 14.5-oz. can crushed tomatoes, bring to a simmer, and cook, stirring often, until sauce darkens and thickens, 10–14 minutes. The sauce should look jammy and will start to stick to the bottom of the pot.
• Add black-eyed peas, 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt, and 4 cups water and stir to combine. Add kale in 2 batches, stirring and letting wilt slightly between additions. Bring to a simmer, reduce heat to medium-low, and cook until beans are tender and kale is tender, about 10 minutes.
• Remove pot from heat and stir in reserved ginger.
• Serve masala with rice, roti, or sourdough bread and lime wedges for squeezing over.