Steuben Yellow-Eye Beans
9 ounces dried Steuben yellow-eye beans or black-eyed peas
2 tablespoons vegetable oil
1/2 cup finely minced onion
1 teaspoon grated fresh ginger
2 cups sliced mushrooms
1 garlic clove, minced
1 1/2tablespoons ground cumin
1 tablespoon ground coriander
2 cups drained canned tomatoes, broken into chunks
1 cup plain yogurt
1/3 cup packed, minced fresh cilantro
1 tablespoon grated lime zest
2 teaspoons salt, or to taste
pepper to taste
1. Cook beans according to the basic instructions .
2. While the beans are cooking, heat the oil in a medium saucepan over moderately high heat. When the oil is hot, add the onion and saute it, stirring occasionally, until it turns brown. Add the ginger, mushrooms, garlic, cumin, and coriander. Cook, stirring occasionally, for 10 minutes, or until mushrooms are wilted. Add the tomatoes, stir up the bottom of the pan, reduce heat to low, cover, and simmer for about 1 hour.
3. When beans are done, drain them in a colander and add them to the sauce. Stir well, remove the pan from the heat, and let it sit, uncovered, stirring occasionally, for at least 15 minutes and up to 1 hour. Add the yogurt, cilantro, and lime zest, and stir well. Season with salt and pepper.
The south Indian character of this vegetarian dish is highlighted by the generous sprinkling of cilantro it receives at the end. The dish tastes best when served warm. Serves 4 as a main course