Ingredients
- 16 ounces black-eyed peas, uncooked
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 small onions, chopped
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt (or to taste)
- 3/4 teaspoon black pepper
- 1 (15-ounce) can tomato sauce
- 2 tablespoons tomato paste
- 3 1/2 cups water or broth
- 1 teaspoon granulated sugar
Instructions
- Place black-eyed peas in a large bowl, cover with water, and soak for 2 hours. Drain and rinse well.
- In a large pot, add the soaked black-eyed peas and 6 cups of water. Bring to a boil over high heat and cook for 15 minutes. Drain and set aside.
- In a deep pot, heat butter and olive oil over medium-high heat. Add chopped onions, garlic, salt, and pepper. Sauté for 3–4 minutes, or until onions are translucent and aromatic.
- Stir in the tomato sauce, tomato paste, and water or broth. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
- Add the partially cooked black-eyed peas and sugar. Stir to combine. Cover and cook for 15–20 more minutes, or until the peas are tender but not mushy.
- Adjust seasoning to taste. Serve warm as a stew or over rice.
Notes
- For a vegan version, substitute butter with more olive oil.
- This stew pairs well with crusty bread, rice, or warm flatbreads.
- Make it spicier with a pinch of chili flakes or cayenne.
- Leftovers taste even better the next day and can be refrigerated for up to 4 days.
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 5mg
