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Stewed Black Eyed Peas

June 11, 2022 By Elsie Kriz Filed Under: Entrees, RECIPE

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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.

stewed black eyed peas

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.

black eyed peas

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.

stewed black eyed peas

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.

black eyed peas

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

Stewed Black Eyed Peas

Richly aromatic black eyed peas stew with fire roasted tomatoes and fresh herbs, enjoyed over rice with a side of sweet plantains
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Course Main Dish
Cuisine Cameroon
Calories

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
Get Recipe Ingredients

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
Keyword stewed black eyed peas
Tried this recipe?Let us know how it was!

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I'm Elsie; FOOD/PRODUCT PHOTOGRAPHER and RECIPE CREATOR based in Spring Hill, Tennessee They say cooking is a cultural expression of one's self and I couldn't agree more. Stick around, grab a seat at the table and share in our love for good food that nourishes your soul
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