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 🙂
Stewed Black-Eyed Peas Recipe
Stewed Black-Eyed Peas
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 ½ 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.
Ah gone 🙂
Stewed Black-eye Peas
- 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 watoer or chicken, beef, or vegetable broth
- 1 cup water
- 1 cup coconut milk
- 1 ½ tbsp. tomato paste
- 1-2 pimento pepper chopped
- Salt to taste optional
- 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.
Dear Felix, I am greatly pleased and humbly thankful that you would post my recipe request and am very honored to be a "loyal reader" of Simply Trini Cooking! I am far, far away from home now but will return sometime in the next few weeks. I am planning to try as many of your dishes as I can in the time frame that I have. I may pester you with several questions but if I can end up cooking as half as well as you do, then it will truly be a personal triumph! Thank you again. - dc
DC you are very welcome. I just hope you didn't forget me and the cookbook 🙂
This truly looks delicious. I always wanted to know how to make this. One question though, what type of tomato paste do you use? Thanks
You're welcome Abby :). I use Matouk's Tomato Paste. The only one I use.
Greetings Felix, I will remember!
Next when cooking black-eye peas try a little roasted cumin (geera)
Will do. Sounds like a good idea 🙂
i came here to see how to make sawine, and i saw this recipe , made me hungry instantly .. I am going to make it tonight , never knew you can stew black eye beans.
Hi Mr. Felix,
how are you? just a quick question, I bought a tin of Bush's butter beans and would like to know how to prepare it as a side dish? Can you please give me a recipe?
I was thinking of preparing it as a side dish, like how red beans or even lentils is used.
Are the beans already precooked? If so then all you have to do is saute it in some butter with some onions and other seasonings then add you choice of sauce to complete the dish be it some ketchup, tomato paste, a white sauce, or you could try my coconut cheese sauce ( the one I did with the broccoli) ... whatever you wish. At least that's how I would approach it.
Thks Mr. Felix!!!!
A lil reminder ah waiting for the tofu recipes!!!!!!!!!
Haven't bought tofu in a long time. Tried it once and didn't like the taste. I guess I'll have to really season it before I cook it lol 🙂
To take "THAT" taste out of the tofu you just have to change the water it is stored in to some fresh water a day before you use it. Also, if you freeze it before using it it will absorb the sauce you cook it in better but you still should slice it thin.
Yes Mr. felix, tofu is blunt. I need to get some recipes, and I know u will help me there!!!!!!!
OK V I'll have to do it...You said pretty please lol!! 🙂
Yummilicious. This was ridiculously good. Hubby approved. I didnt use a pressure cooker. I soaked the peas for about 17 hours, then cooked it for about 1 hr and 40 mins(next time I will cook it for 2). 1 hour with just water. poured off the water. then followed the recipe.
Using an instant pot would it also be high pressure for 15 mins?
15 mins should work. Just check and make sure.