A delicious black eyed peas recipe to celebrate in a Mediterranean style. Dried black eyed peas cooked in a fragrant tomato sauce. A hearty vegan meal with just a handful of ingredients.
Check out this Instant pot tomato soup for a filling vegetarian dish.
Meaty and soft black eyed peas, rustic yet so flavorful with very humble ingredients. This is a recipe that has been enjoyed in the Middle East as long as I can remember, not just on New Year’s Day.
Black Eyed Peas
In Egypt we call black eyed peas "Lubia", which is also a name for white beans in other parts of the Middle East.
You can make this recipe as is - vegan- or add some beef and make it beef stew style. Either way, it is super delicious, filling and one that has my mama's touch in it <3.
Pro Tip
If you prefer using canned peas, then rinse thoroughly with cold water and add to the pot. Adjust cooking time as it will take way less time to cook.
Here in the United States, eating Hoppin’ John, or black eyed peas and rice, with collard greens, is a southern tradition on New Year's Day. It is said that black-eyed peas will bring good luck in the new year. But in the Middle East, they are enjoyed year round because they are very filling and affordable.
Vegan Black eyed peas
Ingredients
- 1 ½ cup (270g) dry black eyed peas.
- ½ teaspoon baking soda.
- 2 Tablespoons Olive Oil.
- 1 large onion diced.
- 2 garlic cloves minced.
- ¾ - 1 teaspoon Oregano.
- 1 teaspoon pink salt or to taste.
- ½ teaspoon black pepper.
- ¼-1/2 teaspoon cayenne pepper optional
- 1 can (15oz/425g) tomato sauce.
- 2 cups water or vegetable stock.
- 2 Tablespoon tomato paste.
Instructions
- In a colander wash the peas thoroughly with cold water then place in a deep bowl covering with 3-4 inches of cold water. Stir in the baking soda.Cover and let it soak for 3 hours.
- Drain and rinse the beans then set aside.
- In a large pot heat the olive oil then sauté onions and garlic for 2-3 minutes until translucent and fragrant.
- Add tomato sauce, water, spices and tomato paste.
- Add the beans to the pot and stir well, bring to a boil.
- Reduce heat to low and simmer covered for 30-40 minutes checking in between for liquid level.
- Taste and adjust the salt level if needed. Serve with crusty bread/ pita bread or white rice.
Video
Notes
- Instant Pot directions:
Do not soak the beans.
Set the IP on sauté then add oil and follow directions until you add the beans.
Cover and pressure cook on high for 15 minutes.
If you soaked your beans then I would recommend cutting back on the cooking time by half. - Slow cooker directions:
I prefer to sauté onions and garlic first on stove top then add everything to the slow cooker and cook on low for 8-10 hours or high for 5-6 hours.
You can also mix everything together in the slow cooker and cook on low for 8-10 hours or high for 5 to 6 hours. - Canned peas directions:
If you prefer using canned peas then rinse thoroughly with cold water and add to the pot. Adjust cooking time as it will take way less time to cook. - I've used olive oil in this recipe but you can use whatever oil you like.
- For a smoky flavor, not traditional, add smoked paprika or liquid smoke.
- I love mine with water but you can use vegetable stock instead.
- I you want to add meat feel free to use it as my mom did. Ground beef works great for this recipe too.
- Cayenne pepper is optional and not traditional but it took the beans to a whole new level of deliciousness.
- Taste the level of doneness yourself. I like mine soft but not mushy, you might want yours to be more firm than mine.
- To soak or not? Some people say it is not necessary to soak beans anymore. I soaked mine as this is how I am used to. If you did not soak them then they will take a little longer to cook.
- Storage: Store leftovers in an air-tight container in the fridge for 4-5 days. You can also freeze for up to 6 months.
Nutrition
How to make Egyptian Black Eyed Peas
- Before cooking, wash dried beans under cold water then place in a deep bowl and cover with cold water. Add baking soda and stir to combine. Soak beans for 2-3 hours.
- In a deep pot over medium high heat add olive oil and saute onion and garlic until translucent, 2 -3 minutes.
- Pour in tomato sauce, , tomato paste, water or stock if using and all the spice.
- Add in the soaked beans and stir everything well together. Reduce heat, cover and simmer until cooked.
Tips
- I've used olive oil in this recipe but you can use whatever oil you like.
- For a smoky flavor, not traditional, add smoked paprika or liquid smoke.
- I love mine with water but you can use vegetable stock instead.
- I you want to add meat feel free to use it as my mom did. Ground beef works great for this recipe too.
- Cayenne pepper is optional and not traditional but it took the beans to a whole new level of deliciousness.
- Taste the level of doneness yourself. I like mine soft but not mushy, you might want yours to be more firm than mine.
- To soak or not? Some people say it is not necessary to soak beans anymore. I soaked mine as this is how I am used to. If you did not soak them then they will take a little longer to cook.
FAQs
Yes you can, although not traditional nor economical but you can. Just make sure to rinse them really well. If you decided to use canned ones, follow the instructions and let the sauce simmer for like 10 minutes before adding the canned beans. Bear in mind that it will take less time.
Of course, black eyed peas in the instant pot is a life saver. Here is how: saute onions and garlic on the saute setting of your IP. Add everything else and pressure cook on high for 15-16 minutes for dry beans. If you soaked yours then reduce time by almost half.
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Simon
Hi Amira,
I'm a bit confused what is "tomato sauce"? where I'm from that would refer to ketchup .. however, you may in fact mean tomato puree. Could you please clarify?
Simon
simonth.my@gmail.com
Amira
Oh, I did not know that ketchup is called tomato sauce! Definitely not ketchup 🙂 you will need tomato puree.
Neva
I have frozen black eyed peas. Do I use twice the volume of the dried ones?
Kim Saied
I made these for my family and my husband said they tasted exactly like home. He’s originally Egyptian and we lived there over 10 years but I never got to learn how to make them from my mother-in-law before she passed away. Thanks you for sharing this recipe.
Amira
Glad you liked it Kim, happy that you find it tasty.
Mohamed Dessouki
serving is how many grams?
Amira
I think it is going to be around 100g or a bit more, not sure though. I will try to weigh it next time.
fatma
its so yummy and flavour full
Amira
Thank you so much Fatma for your feedback, so happy you liked it.
Mariam
Okay seriously THANK YOU for this recipe. I was making black eyed peas for dinner tonight and my mom didn’t answer my call to tell me her recipe so I looked this one up. It was just like hers. I’m so grateful! Made it in the instant pot and quick released after 15 min and they were still a bit hard so I put them in for 3 more minutes HP and that was perfect!
Amira
Thank you so much Marian for your sweet comment, I am so happy that it turned out like your sweet mama's recipe. I am craving it right now.-- yum.
Divya Nagendran
This recipe was simply amazing! The black-eyed peas was easy to make. I was surprised that simple seasoning made this dish taste amazingly. I saved this recipe, and will be making these more in the future.
Amira
Divya, thank you so much for your feedback, I am so glad it worked for you.