The idea of corn-on-cob into the bean stews seems bit rustic in style. But if you are game to let your fork down for a while, it can reward you with more complex flavors than you would have otherwise got from using only loose corns.
BLACK-EYED PEAS & CORN-ON-COB STEW
Serves for two
1-2 corn cobs (cut into halves or quarters, as per your preference)
3 cups of black-eyed peas (soaked overnight)
2-3 small potatoes
1 cup of spinach
2 tablespoon of olive oil
1/2 teaspoon crushed fenugreek seeds
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1-2 green chili peppers
2-3 cloves of garlic
7-8 curry leaves (optional)
pinch of asafoetida
1/2 teaspoon turmeric powder
2 teaspoon curry/ masala powder of your preference
2-3 cups vegetable stock/ water
Salt to taste
- In a pot/ pressure cooker, heat oil.
- Fry a tempering of crushed fenugreek seeds, mustard seeds, cumin seeds, curry leaves, asafoetida, chopped garlic, chopped green chili peppers, and curry leaves, till fragrant.
- Add turmeric powder, then chopped onion, and then mix.
- Once onion starts losing color, add curry powder. Sauté till it loses its raw smell.
- Add potato chunks, corn cobs, and soaked black-eyed peas and mix.
- Add vegetable stock/ water. Season with salt.
- Cover and let the stew cook on medium heat. In pressure cooker it would take 15 minutes (about two whistles). Open pot would require about 25-3o minutes.
- Check if potatoes are done. If yes, then add chopped spinach.
- Let it wilt (about 3 minutes) and then take pot off the heat.
It is usually served with rice or flatbreads. For a lighter week lunch, we had it with a pot of quinoa. I also do not see why it cannot be a one-pot meal. The addition of curry masala powder would make it spicy. For a non-spicy version, you can altogether skip adding it. The basic tempering would be enough for bringing all the flavors together. I used black-eyed peas because I happened to have those at that time, but they can be substituted with other dried beans (like lima, red, butter beans, or chick peas). So go ahead, and take a chance with those corn cobs into a pot of bean stew.