Spicy Black-Eyed Peas with Herbs

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Once awhile, I make something that I can't stop eating. This is one of those instances when one taste turns into bites and then bowls. This is really delicious -- spicy, thick stewed beans with dried and fresh herbs. Give it a try. I bet you can't stop at one bite.

Adapted from Madhur Jaffrey's World Vegetarian, you'll need:

• 1 1/2 cups of dried black-eyed peas, rinsed and picked over
• 2 tablespoons of canola oil
• 2 whole dried red chilies
• 3 garlic cloves, minced
• 2 Bay leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
• 1 teaspoon paprika
• 1 tablespoon harissa
• 4 1/2 cups water
• 1 teaspoon salt
• minced cilantro and/or scallion for garnish (optional)

Soak dried black-eyed peas overnight. Drain and set aside.

In a large pot, add soaked black-eyed peas along with water. Bring to boil. Cover and reduce to simmer for 45 minutes to an hour, or until black-eyed peas become tender. Reserve 2 cups of liquid. Drain and set aside.

In the same pot, heat canola oil over medium high heat until fat shimmers. Add dried chilies. It should turn black and puff up immediately. Stir in minced garlic. Then add black-eyed peas and reserved liquid back into the pot. Add Bay leaves, oregano, thyme, paprika, harissa and salt. Turn down the heat and simmer, uncovered for 20 minutes. Garnish with cilantro and/or scallion. Serve as is or with rice or over toasted crusty bread.