Moroccan Black-Eyed Peas (Cowpeas) - Ful Gnaoua
A saucy and zesty stewed black-eyed peas dish, also known as cowpeas or ful gnaoua, that is simple to prepare.
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Instructions
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Drain the soaked black-eyed peas.
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Combine the drained peas with all other ingredients in a pressure cooker or a conventional pot, then add 3 1/2 to 4 cups of water and bring to a simmer.
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If using a pressure cooker, cover and cook under pressure over medium heat for approximately 35 minutes; check for tenderness and, if needed, add a little more water and cook for another 5 minutes under pressure.
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If using a conventional pot, cover and simmer over medium heat for at least one hour, or until the beans are tender, adding water as necessary.
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Once the beans are cooked, reduce the liquids until they are saucy. Adjust seasoning to taste and serve.