Go Back
stewed black eye peas

Stewed Black Eyed Peas

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Cameroon, West African
Servings 2 people

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