Stewed Black Eye Peas – Cooking With Ria

Stewed Black Eye Peas – Cooking With Ria

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Stewed Black Eye Peas


Stewed black eye peas is a favorite amongst vegans and non vegans alike. In this recipe, black eye peas are simmered with simple and flavorful aromatics to create a tasty and nutritious side dish. The traditional stewing process which is the browning of sugar at the beginning of cooking also adds a unique depth of flavor.

To make this a complete Trini Classic Sunday lunch, enjoy with stewed chicken, curry chicken, perfect roasted chicken, Oven BBQ Chicken, curry stew pork, curry goat, curry duck, stewed oxtail, macaroni pie or for a vegan side enjoy with cabbage and tomatoes.

  • Pick through black eye peas, rinse with cold water, drain.

  • In a medium pot over high heat, add water and black eye peas. Once it comes to a boil reduce heat to medium, cover and cook until tender but still whole, about 40 minutes.

  • In a separate pot, heat oil over medium heat. Add brown sugar and allow it to froth, bubble, expand and darken.

  • Add ketchup if using, green seasoning, tomato, half of the chopped scallions, onion, garlic, hot pepper if using, carrot, pumpkin, bell pepper, celery and thyme. Season with 2 tsp salt and 1 tsp freshly ground black pepper. If it begins to stick and ½ cup hot water.

  • Reduce heat to low, cover and cook for about 15 minutes. Stir in black eye peas, reserving liquid, and cook for 3 mins. Add liquid from the boiling process and add more liquid if required. Stir for 1 minute.

  • Add the remaining chopped scallions and 1 tsp more salt(or according to your taste). Bring to a boil, reduce heat to simmer, cover and cook for about 20-30 minutes, stirring occasionally until the liquid thickens.

  • Taste and add salt if required, brown sugar(optional), chopped herbs, pimento and freshly ground black pepper to finish.

Calories: 114kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 261mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2176IU | Vitamin C: 21mg | Calcium: 33mg | Iron: 1mg

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