Spicy Black Eyed Pea Dip
|Black-eyed peas||1 Cup (16 tbs), soaked in water overnight|
|Garlic||1 Clove (5 gm)|
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Curry paste||1 Teaspoon|
|Plain low fat yogurt||2⁄3 Cup (10.67 tbs)|
Drain peas and place in a medium-size saucepan.
Add enough fresh water to cover the peas, then add garlic clove and parsley.
Simmer about 1 hour or until peas are tender.
Stir salt into beans and cook 5 minutes; drain and remove parsley.
In a small saucepan, melt butter and cook onion until tender.
Put beans and onion in a blender or food processor and puree.
Pour bean puree into fondue pot, stir in curry paste and yogurt and reheat.
To make Curried Bread Cubes, cut crust off loaf, then cut bread in 1-inch cubes.
Heat oil to 350F (175C) and fry cubes in oil until crisp and golden, about 65 seconds.
Drain on paper towels.
Sprinkle curry powder over and toss together to coat.
Spear bread cubes with fondue forks and dip in bean fondue.