Usually, when I think of stew black eyed peas I usually think of the usual oil and sugar in the pot. In contrast, today I’m going to show you how to stew black eyed peas another way that’s quick, easy and just as delicious.
For some time now I’ve been dabbling with Syrian/ Lebanese cooking and have been successful thus far. What I find really nice about this style of cooking is the minimal amount of ingredients they use in their dishes to create such wonderful creations. In my time taken and mastery of cooking Sleek, one of our favourites, I eventually tried a little short cut once while cooking the black eyed peas.
Stew Black Eyed Peas: A Simple Innovation
I decided to just leave out the pak choi and bulgur wheat and just cook the black eyed peas by itself with the onion. It was amazing and because of the shorter cooking time it was much faster than the traditional way plus I didn’t have to use sugar. That would be a plus to diabetics and the health conscious for sure.
Being the cooking innovator that I am, I decided to add a little coconut milk just for a different taste. Outright stupendous! Another dish is born I don’t know what to call it so for simplicity sake we’ll just call it stew black eyed peas. Enjoy!
STEWED BLACK EYED PEAS
1 cup black eyed peas
2 tbsp coconut milk powder (optional)
1 med onion, sliced thinly
1/2 cup water
salt to taste
2 tbsp olive oil
1 cup rice
5 cups water (to pressure cook black eyed peas)
Boil rice, strain and set aside.
If adding the coconut milk powder, stir it in at this point.
Well there you have it. I couldn’t get any easier than this. Before I go I invite you to try a simple pizza recipe. Anyhow, share your comments in the box below .
Ah Gone! 🙂