Very quick black-eyed pea stew ready in 10 minutes if using canned or already cooked beans. Make it vegetarian by omitting the grounded shrimp.
Black-eyed peas or beans is fantastic. I might be probably bias as it is staple here in Ghana but it is by far the best beans in my opinion. Cooks faster and absorbs any flavour you want it like in this Senegal’s black-eyed pea salad.
This black-eyed pea stew is very tasty and quick if using already cooked beans or canned ones. If boiling the beans from scratch, will extend the preparation time to about thirty-five to forty minutes which I have included in the recipe card. Do plan ahead if using dried uncooked beans.
We start the black-eyed pea stew by sautéeing the onions till soft and sweet. Add the tomatoes, pepper and spices. Then goes the black-eyed peas or beans. Finally the carrots which you shouldn’t leave out in my opinion. Let it simmer gently till the carrots are softened. It is yummy.
- 1 ½ cup black-eyed pea or beans soaked over-night
- ¼ cup vegetable oil
- 2 medium size onions sliced
- 6 medium-sized tomatoes chopped
- ½ tablespoon red powdered pepper
- 1/2 teaspoon curry powder
- 1 tablespoon shrimp powder optional
- 4 medium size carrots julienne
- Salt as required
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Put water in a saucepan, add beans, cover and bring to boil till tender, adding salt at the latter stage.
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Put oil in a saucepan and put on fire.
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Add in onions and fry till translucent.
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Add in chopped tomatoes and pepper and let it simmer for about five minutes.
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Add in the shrimp powder and curry powder.
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Pour in beans, if there is a lot of water on the beans, do well to strain it so the stew isn’t soupy.
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Add in the julienne carrots and let it simmer for five minutes.
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Turn off stove and serve with rice, plantain or yam. Enjoy!
Turn off stove and serve with rice, plantain or yam. Enjoy!
Make it vegan, leave out the shrimp powder.