When a loyal reader (DC) requested this recipe, stewed black-eyed peas, I knew I just had to do it. It was a bit different for me at first but after pressure cooking it with some coconut milk it was a real winner. The rich aroma of the black-eyed peas and the coconut milk wafted all through the house, so much so that my mom wanted to know what commess I was making.
Black-eyed peas is one of my favourite peas, so I can’t really explain why I had never posted a stewed black-eyed peas recipe before on the site. Now, if you think black-eyed peas is meant to be only eaten on Old Year’s Night ( New Year’s Eve) for good luck, then you are dead wrong.
Black-eyed peas, which looks similar in appearance to frijol ojo de cabra (goat’s eye bean) from Mexico, is a subspecies of the cowpea. It was originally called mogette (french for nun). This legume is an excellent source of protein, fiber, and iron. A serving size (1 cup) of black-eyed peas contain 11 g of dietary fiber and 13 g of protein. It also has a low glycemic index and it can be quite filling. (Source)
Stewed Black-eyed Peas
I used a pressure cooker to cook my peas. However, if you do not have a pressure cooker or for some reason avoid using one you can allow the peas to simmer in water on the stove for 2 hours. ( If you have that amount of time to wait lol!! ) As you can see in my recipes I use my pressure cooker extensively in the kitchen especially for dried legumes like kidney beans, black beans and chickpeas as well. It cuts down my cooking time considerably. Another trick I have learnt recently is to soak the dried peas in some hot water about 10 minutes or so before pressure cooking; no more soaking peas overnight for me.
With all that information at hand there must be some warnings…Make sure and stay in the kitchen and keep an eye on the pressure cooker. Focus on your cooking or else you may end up with stewed black eyed peas with a hint of burn flavour lol!! Anyhow, here’s Stewed black-eyed peas trinistyle….And, make sure to thank DC for this one
Â Stewed Black-Eyed Peas Recipe
1 cup black-eyed peas
1 small onion, finely chopped
3 cloves garlic, finely chopped
1 stalk celery
1 big leaf thyme
1 sprig small leaf thyme
1 tbsp. parsley
2 leaves chadon beni
2 tbsp. sugar
1 cup water or (chicken or beef) broth
1 cups water
1 cup coconut milk
1 1/2 tbsp. tomato paste
1-2 pimento pepper, chopped
Salt to taste
Precooking Instructions: Clean and wash the peas. Then soak the peas overnight. For every one cup of peas use 4 cups of water. Drain the water before cooking. Or, you can try my trick and soak it in hot water 10 minutes before pressure cooking.
Prepare the ingredients. Chop the onion, garlic, chive, thyme, and celery.
Cooking Instructions: Heat the sugar in a deep pot.
Allow the sugar to caramelize until it is golden brown. Not burnt.
Add 1 cup of water or beef or chicken broth to the caramelized sugar.
Add the black-eyed peas, onion…
…and the chopped herbs and pimento pepper. Stir and allow to cook for 5 minutes.
Transfer the peas to the pressure cooker.
Add 1 cup of water.
Leave to simmer, then add 1 cup of coconut milk.
Pressure cook for 15 minutes or until soft.
Add the salt and tomato paste. Allow to simmer. Remove from heat.
Serve hot with rice. I had my black-eye peas with steamed fish, callaloo and lettuce. It was delicious!
Incredible, but true; my son loves peas and stewed black-eye peas was no exception. I believe he had seconds.
Anyhow, I hope you liked my stewed black-eyed peas; more trinilicious recipes as usual to come.