An Amazing Stewed Black-Eye Peas

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.

stewed black-eyed peas

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.

Click the link to download the PDF version of this recipe.

Click here for step by step recipe with pictures.

Recipe © Simply Trini Cooking. All rights reserved

Stewed Black-eye Peas

Course: Vegetarian
Cuisine: Caribbean
Calories:
Author: Felix (Simply Trini Cooking)

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.
Scroll to Top