Black-Eyed Peas

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Black-Eyed Peas

black eyed peas recipe

CategoryCuisineDiets,

Thought to bring good luck when eaten at New Year’s, this flavorful black-eyed pea recipe will be providential when shared with friends and family any time of the year.

Ingredients

 1 tablespoon vegetable oil (or try 1 teaspoon for less oil)
 1 tablespoon cumin seeds
 1 medium onion, chopped
 1 tablespoon ginger-garlic paste (found in Indian and ethnic grocery stores)
 2 tomatoes (diced)
 1/2-1 cup water or vegetable stock, as needed
 1 ½ teaspoons ground coriander
 ½ teaspoon ground turmeric
 ½ teaspoon garam masala
 ¼ teaspoon cayenne pepper (optional), or more for taste
 3 cups cooked black-eyed peas or 1 (28-ounce) can black-eyed peas, drained and rinsed
 Salt and freshly ground black pepper to taste
 Cilantro, chopped for garnish
 Lemon wedges

Instructions

1

Heat oil in a large skillet over medium heat. Add cumin seed and fry until seeds are fragrant (about 20 seconds.)

2

Add onions and stir until transparent. Add the ginger-garlic paste and cook until soft.

3

Add tomatoes and raise temperature to medium-high. Stir until tomatoes are soft.

4

Blend the tomato-onion mixture with ½ cup water until you have a smooth paste. Place back in the skillet and add enough water to get a gravy-like consistency.

5

Stir in coriander, turmeric, garam masala, and cayenne pepper and cook for 2 minutes over medium heat.

6

Add the black-eyed peas and simmer for 10 minutes. Add more stock or water, if needed.

7

Season with salt and pepper.

8

Garnish with chopped cilantro. Serve with rice and lemon wedges.

Note:
The legumes can be made in an Instant Pot. Cook soaked legumes for 5 minutes or dry legumes for 18 minutes.

For a Western twist, consider adding carrots, corn, and/or spinach.

Serves 4 to 6

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Ingredients

 1 tablespoon vegetable oil (or try 1 teaspoon for less oil)
 1 tablespoon cumin seeds
 1 medium onion, chopped
 1 tablespoon ginger-garlic paste (found in Indian and ethnic grocery stores)
 2 tomatoes (diced)
 1/2-1 cup water or vegetable stock, as needed
 1 ½ teaspoons ground coriander
 ½ teaspoon ground turmeric
 ½ teaspoon garam masala
 ¼ teaspoon cayenne pepper (optional), or more for taste
 3 cups cooked black-eyed peas or 1 (28-ounce) can black-eyed peas, drained and rinsed
 Salt and freshly ground black pepper to taste
 Cilantro, chopped for garnish
 Lemon wedges

Directions

1

Heat oil in a large skillet over medium heat. Add cumin seed and fry until seeds are fragrant (about 20 seconds.)

2

Add onions and stir until transparent. Add the ginger-garlic paste and cook until soft.

3

Add tomatoes and raise temperature to medium-high. Stir until tomatoes are soft.

4

Blend the tomato-onion mixture with ½ cup water until you have a smooth paste. Place back in the skillet and add enough water to get a gravy-like consistency.

5

Stir in coriander, turmeric, garam masala, and cayenne pepper and cook for 2 minutes over medium heat.

6

Add the black-eyed peas and simmer for 10 minutes. Add more stock or water, if needed.

7

Season with salt and pepper.

8

Garnish with chopped cilantro. Serve with rice and lemon wedges.

Note:
The legumes can be made in an Instant Pot. Cook soaked legumes for 5 minutes or dry legumes for 18 minutes.

For a Western twist, consider adding carrots, corn, and/or spinach.

Serves 4 to 6

Black-Eyed Peas
IngredientsDirections