This stewed black eye peas dish comes together in no time and will leave everyone asking for more. Probably one weekend a month, I cook some beans and freeze for future use. This month we are focusing on black eyed peas. They can be stewed like we did here. You can also add to salads or soups for more substance. There is nothing lots of onions and tomatoes can’t fix. Blended fresh herbs always play a role in the sauciness that comes with my stewed beans. This is no exception.
In traditional Cameroonian cooking, black eyed peas are peeled , ground and used to make koki beans Treat these as any other beans here. I seldom buy canned beans. This is personal preference. Its more affordable and I can control how much salt is added. Rinse dry beans, add into a crockpot with some salt and water. Turn that heat on high, and go about your day. Its that simple, and you taste the difference.
Served with some rice. You can also enjoy with plantains, potatoes or puff puff. We tend to obsess after new and tried recipes in this household. So this will be a regular for some time now. Until we run out of pre-packaged frozen beans.
Storing cooked beans
Depends on family size. After cooking, I rinse and pack two cups per zip lock bag. So each bag makes enough to feed my family of 3 with a little left over for the next day. DO NOT refrigerate cooked beans. I can’t stress this enough. If you are not using the next day freeze it. You will consider relocating from the stench in the next few days.
Hope you get to enjoy this stewed black eye peas bowl as much as we did. Don’t hesitate to let us know on social media what you are cooking from the Afrovitalityeats kitchen.
Stewed Black Eyed Peas
Ingredients
- 2 cups cooked black eye peas
- 1 small onions (1/2 sliced, 1/2 blended)
- 1 sprig of Parsley
- 3 large Garlic cloves
- 2 inches Leeks
- 3 roma tomatoes diced (About 2 cups)
- 1 Tbsp Essiespice Coco-For-Garlic (optional)
- 2 Tbsp canola oil
- 2 cloves of garlic
- 1 Tbsp herb olive oil (optional)
Instructions
- Blend half of the onions with garlic, parsley, leeks and about 1/4 cup of water. Set aside
- Heat oil in medium skillet and sauté sliced onions for 2-3 minutes. Add in diced tomatoes and fresh scotch bonnet. Cook until tomatoes are reduced into a sauce, then add in blended fresh spices. Cover and simmer for about 5 minutes.
- Stir in cooked beans, coco for garlic, half a cup of water and continue to simmer. (Be careful not to pop the scotch bonnet pepper-you can remove). After about 5 minutes, season to taste, drizzle a Tablespoon of Tuscan herb olive oil and cook for an additional 2- 3 minutes ( Any flavored oil works)
- Serve with rice
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