You will enjoy this version of stewed black-eye peas. Our recipe has been carefully crafted to create a flavorful and satisfying dish that is sure to delight your taste buds. Our black-eye peas are simmered to perfection in a savory broth that is infused with aromatic herbs and spices, resulting in a rich and hearty flavor profile.
We start by soaking the black-eye peas overnight to ensure they cook up tender and creamy. Then, we sauté onions, garlic, and celery to create a fragrant base for the stew. Next, we add our secret blend of spices to build layers of complex flavors. The result is a perfectly balanced and satisfying meal that is sure to delight your taste buds. In addition to its delicious taste, stewed black-eyed peas are a nutrition powerhouse. Packed with fiber, protein, and essential vitamins and minerals, this dish is a great choice for anyone looking to maintain a healthy and balanced diet. It is also a great option for those following a vegetarian or vegan lifestyle.
Course: Vegetarian
Cuisine: Caribbean
Ingredients
- 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
- 1 1/2 tbsp. tomato paste
- 1-2 pimento pepper chopped
- Salt to taste optional
Instructions
- 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.
- Prepare the ingredients. Chop the onion, garlic, chive, thyme, and celery.
- 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.
- Add the black-eyed peas, onion and the chopped herbs and pimento pepper. Stir and allow to cook for 5 minutes.
- Transfer the peas to the pressure cooker. Add 1 cup of water. Leave to simmer, then add 1 cup of coconut milk.
- Pressure cook for 15 minutes or until soft. Add the salt and tomato paste. Allow to simmer. Remove from heat.
- Serve hot with rice.
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Recipe © Simply Trini Cooking. All rights reserved
Stewed Black-eye Peas
Ingredients
- 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
- 1 1/2 tbsp. tomato paste
- 1-2 pimento pepper chopped
- Salt to taste optional
Instructions
- 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.
- Prepare the ingredients. Chop the onion, garlic, chive, thyme, and celery.
- 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.
- Add the black-eyed peas, onion and the chopped herbs and pimento pepper. Stir and allow to cook for 5 minutes.
- Transfer the peas to the pressure cooker. Add 1 cup of water. Leave to simmer, then add 1 cup of coconut milk.
- Pressure cook for 15 minutes or until soft. Add the salt and tomato paste. Allow to simmer. Remove from heat.
- Serve hot with rice.
