Stewed Black-eye Peas
Recipe type: Vegetarian
Cuisine: Caribbean
  • 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
  • 1½ tbsp. tomato paste
  • 1-2 pimento pepper, chopped
  • Salt to taste (optional)
  1. 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. 🙂
  2. Prepare the ingredients. Chop the onion, garlic, chive, thyme, and celery.
  3. 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.
  4. Add the black-eyed peas, onion and the chopped herbs and pimento pepper. Stir and allow to cook for 5 minutes.
  5. Transfer the peas to the pressure cooker. Add 1 cup of water. Leave to simmer, then add 1 cup of coconut milk.
  6. Pressure cook for 15 minutes or until soft. Add the salt and tomato paste. Allow to simmer. Remove from heat.
  7. Serve hot with rice.
Recipe by Simply Trini Cooking at