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.
Table of contents
❤️ Why You'll Love It
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 for as long as I know and not just for new year’s day.
Here in the United States eating Hoppin’ John, or black eyed peas and rice, with collard greens is a southern tradition on new years day. It is said that black eyed peas will bring good luck for the new year. But in the Middle East they are enjoyed throughout the year as they are very filling and make for an affordable meal.
📝 Recipe Ingredients
🥄 Recipe Instructions
- 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.
💡Expert 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.
💬 Recipe 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.
📣 Related Recipes
- Shorbet Ads or Egyptian lentil soup is an easy less than 30 minute recipe that is filling and nutritious.
- Bissara is a humble Egyptian fava bean dip loaded with spices and fresh herbs.
- Healthy & hearty Vegan Lentil Stew or Ads bi Gibba is an easy dish that comes together quickly with pantry ingredients
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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.
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
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First published Dec 27, 2019 . Last updated December 21, 2020 with important tips, clear step by step instructions and readability.
Neva
I have frozen black eyed peas. Do I use twice the volume of the dried ones?