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Stewed Black-eye Peas

Course: Vegetarian
Cuisine: Caribbean
Author: Felix (Simply Trini Cooking)

Ingredients

  • 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

Instructions

  • 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.