Black-eyed peas are a popular food throughout the world. It is an inappropriate name to call them peas, since they are actually beans. Said to have been originally domesticated in West Africa, black-eyed peas are grown in Asia, Africa, the southern states of the US, and in many other countries. Some of the names that are called black-eyed peas include doughnut, lobia, chè đậu trắng, rongi, alsande, kalu, akara, kacang and tolo, just to name a few.
Although traditional black-eyed pea recipes require the use of salt pork to season the nutritious legume, this recipe is vegan. As a tasty dish, this dish is served hot, however, there are recipes for black-eyed pea salad that are served cold.
Prep/Rest Time: 35 minutes.
Cook Time: ~2 hours.
Total Time: ~2 hours and 35 minutes.
- 2 tablespoons of olive oil
- 3 cups of finely chopped onions
- 4 cloves of garlic, finely chopped
- 1 15 ounces of low-sodium vegetable broth
- Black Eyed Peas
- 5 cups of water, and more if needed
- 2 15-ounce cans of whole tomatoes
- 3 tablespoons of tomato paste
- 2 tablespoons of dark brown sugar
- Salt and pepper to taste
In a large pot, heat the oil over high heat.
Add onions and garlic and cook, stirring constantly until onions are translucent and fragrant.
Add the vegetable stock, black-eyed peas, water, tomatoes, tomato paste, and brown sugar and bring to a boil.
Reduce heat to low and simmer for 2 hours, add more water as needed or until the peas are tender.
Add salt and pepper to taste and serve.