Stewed black eyed peas with fire roasted tomatoes, fresh herbs and served over boiled rice with a side of fried plantains. Packing not only in flavor, but also childhood memories pertaining to this wonderful legume.
In Cameroon when we see black eyed peas, we think Koki beans. Hence the reason black eyed peas is referred to as koki beans. With its versatility, you have so many different ways to enjoy it. Salads, fritters, soups and this stewed beans.
Seasonality and Sustainability of Black Eyed Peas
Most people will find dried black eyed peas on grocery store shelves. If you are however in close proximity to a local farm, you might be lucky to get some fresh black eyed peas, or recently dried beans. Here in Tennessee, you can find fresh peas from June through August.
With mass production of dried beans like most things, you’re more likely to encounter the use of pesticides. From local , small scale farmers, you’ll enjoy heirloom varieties that have been cultivated for generations specifically adapted to that environment.
If you visit a local farm that grows these peas, pick their brain on the history of their patch. I’m sure they’ll love sharing their story.
Dried versus canned beans
For this stewed black eyed peas recipe, I strongly recommend dried beans, or even better, some fresh beans if you can. In this era of pressure cookers, you’ll get this meal on the table in under an hour. If you must use canned beans, find some with a little salt added.
No need to soak for pressure cooker, just follow the instructions on your cooker and salt the water. Beans should be soft enough to the point of some peels falling off but can still hold their body in a stew.
Cook a batch and freeze in zip lock bags for future use.
HERBS TO USE
With nicer weather across the country, you may have a little herb garden (or not) and if you do, those fresh herbs make this dish. Pick some fresh sprigs ( rosemary, thyme, oregano, parsley, spring onions) and blend with some garlic and sweet onions to build this flavor packed stew.
Palm oil marries well with the nutty nature of this legume and also plays a role in the rich color along side fire roasted tomatoes. With many traditional dishes , palm oil’s unique taste , color and feel are very important to us. This stew is no different. A little bit goes a long way and you can use dual oils like we did here. Palm oil with avocado oil. If you do not have palm oil , you can use mainly avocado oil or any other cooking oil.
If you are looking to purchase palm oil, please mind who you buy from. The mass production of palm oil like most commodities is not what we envisioned but we can play our part by purchasing from sources that do things right.
Enjoy this stewed black eyed peas not only with rice but also, yams , sweet potatoes, cornbread or as a side to whatever you are having. It is richly aromatic, hearty and will undoubtedly be a favorite.
Stewed Black Eyed Peas
Equipment
- pressure cooker If you do not have a pressure cooker, soak dried beans overnight.
Ingredients
- 2 cups Dried black eyed peas (yields about 4 -5 cups of cooked beans)
- 3-4 cups of water (or vegetable broth)
- 2 Tbsp Palm Oil
- 2-3 Tbsp avocado oil
- 1/2 cup sliced red onions
- 1 14.5 oz can fire roasted tomatoes
- 2 large garlic cloves
- 1/2 small sweet onions
- Sprigs of fresh herbs Rosemary-1, Thyme-4, oregano-1, parsley-2, spring onion-1 All blended with 1/4 cup of water into a green smoothie
- salt to taste
Instructions
- Measure 2 cups of dried beans and transfer into a bowl. Fill with water and rinse thoroughly. Picking out all the misfits. Then strain with a medium mesh colander. Repeat once.
- Transfer into pressure cooker, add 4 cups of hot water, 2 teaspoons of salt and cook on high pressure for 22-24 minutes. Quick release, strain and set aside
- In a medium sized skillet, heat palm oil until deep red but not smoking. Then add in onions and saute for 3-5 minutes or until they just start to brown. Add fire roasted tomato, avocado oil. Cover and simmer for about 7 more minutes.
- Blend fresh herbs, sweet onion and garlic cloves with about a quarter cup of water until creamy. Add this to skillet and cook until it reduces into a thick sauce.
- Stir in cooked beans, 3-4 cups of water and salt . Cover and simmer on low for 15 minutes. (Add less or more water for the consistency you prefer)
- Season to taste and serve over rice or as a side. Garnish with chopped parsley or celery leaves.
- Enjoy
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