Quick and tasty. Lovely peanut rice, will worth repeating in other contexts. Also workable with cooked, cooled rice, stir fried together. I say also… I mean that this is the method I used, which for all I know is better than the method described in the recipe. From Eat to beat, pg. 213
Really excellent use for these beans, even without many of the ingredients that you may mistake for being quite crucial. Onions? Pfft! Ginger? A mere garnish. Habenero? Surely normal chillies are just fine. Clearly this is a forgiving, flexible recipe. I love the berbere, a really homely taste. I will happily add this to my list of store-cupboard freezer-fillers along side dal, et al. I scaled it up four or fives times for some real freezer-filling potential. This quantity I think caused a somewhat significant delay to the cooking process, so plan on From Marcus Samuelson https://www.foodandwine.com/recipes/black-eyed-peas-coconut-milk-and-ethiopian-spices