Boil and Fry Black Eye Peas — Not a Music Group!

Today, I am sharing with you my current breakfast routine. Over the years, I have experienced weird phases/cravings where I’d eat a specific fruit for breakfast for a prolonged period, say 3 months, sometimes as long as 6 months. I’ve survived the mango, papaya, pomegranate, grapefruit, and pear phases in the past couple of years. The pomegranate reign ended abruptly one day when, after eating it, my stomach started cramping so badly that I immediately ceased and desisted consuming pomegranates permanently…and proceeded to the next craving, which was mango. Btw, the pomegranate phase was expensive. I paid $2.50 for a pomegranate each day!

Nowadays, with all the pressure of staying healthy and exercising, I am desiring real food for breakfast–something substantial. I wanted a meal that was vegetarian with lots of nutrition, fiber and protein to get me through my mornings. This dish has not disappointed.

This boil and fry black-eyed peas dish, referred to as “Googanee” by my Mom, is made traditionally with only onion, garlic, culantro (shado beni) and pepper, but I added veggies for additional flavor and nutrients. I usually grate a carrot into it also. Googanee or boil and fry black-eyed peas is eaten in Trinidad with roti for breakfast. I eat it alone or if I’m very hungry or stressed  I eat it with a scrambled egg or two.

If you’re seeking a healthy alternative for breakfast a few days a week(or a wonderful side dish), then this is your answer. Did I mention that it’s very affordable?!! A pound of beans is enough for 8-10 servings, that’s about 15 cents per meal. Warning—If you are preparing this recipe only for your self, make only one cup at a time, or else you will get all “blackeyed out” after the fourth day!

Makes 4-6 servings

1 teaspoon salt

Salt and freshly ground pepper, to taste

Place drained black eye peas,  6 cups of clean water (meaning not the water you soaked it in) and salt in a pot over high heat. Bring to a boil, lower heat and cook until tender but still whole. Drain. While beans are boiling, chop onion, mince or grate garlic, chop peppers and herbs.

Heat oil in a dutch oven or heavy bottomed pot, over medium heat. Add onion, Cook 1 minute or until translucent. Add garlic and cook another minute.

Add peppers and herbs including thyme leaves and cook for 3-5 minutes until tender.

Add black eye peas, salt, freshly ground black pepper and cook about 5 minutes, stirring constantly, to prevent sticking. Add cumin, stir and remove from the heat. Test for salt and add more if desired.

For a complete vegetarian meal, eat alone, with roti or serve in a “hops” bread(rolls), or with freshly steamed jasmine or basmati rice. For a down home comfort meal, eat with cornbread…bbq chicken or steamed lobster….or with grilled salmon and sautéed baby spinach if your curves are important to you.

I look forward to sharing with you again soon. Hope you are enjoying my recipes so far! Don’t be shy, write me and let me know. It really makes my day and motivates me to post. If you love my recipes or pics of food, “like” Cooking with Ria’s Facebook page!

Lots of love,
Ria

Other Recipes You will Love:

Peas Puri / Pigeon Peas Roti 

Stewed Blackeyed Peas

Grandma’s dhal 

Grandmas’s Fried Eggs

Trinidad Hops Bread

Trinidad Doubles Recipe

Trinidad Bake and Shark Recipe

Fried Bakes

Boil and Fry BlackEyed Peas - Googanee

This dish, referred to as "Googanee" by my Mom, is made traditionally with only onion, garlic, culantro (shado beni) and pepper, but I added veggies for additional flavor and nutrients. I usually grate a carrot into it also. Googanee or boil and fry black eye peas is eaten in Trinidad with roti for breakfast. I eat it alone or if I'm very hungry I eat it with a scrambled egg or two.

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Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 servings

Calories: 168kcal

Ingredients

To boil:

• 1 cup blackeyed peas dried
• 6 cups water
• 1 teaspoon salt

To Cook:

• 3 tablespoons extra virgin olive oil
• 1 onion medieum, chopped ( I only use sweet onion)
• ½ red bell pepper large, optional
• ½ orange bell pepper or yellow, optional
• 1 tablespoon garlic minced, if you love garlic like me, use two tablespoon,
• ¼ cup chopped fresh herbs scallion, cilantro or culantro/shado beni
• 1 teaspoon thyme leaves
• ½ teaspoon ground roasted cumin geera, optional
• Hot pepper (scotch Bonnet, habanero), to taste, optional
• 2 pimento peppers chopped, optional
• Salt and freshly ground pepper to taste

US Customary - Metric

Instructions

• Pick over beans. Soak beans overnight or a few hours. Place drained black eye peas, 6 cups of clean water (meaning not the water you soaked it in) and salt in a pot over high heat. Bring to a boil, lower heat and cook until tender but still firm. Drain and set aside. While beans are boiling, chop onion, mince or grate garlic, chop peppers and herbs.
• Heat oil in a dutch oven or heavy bottomed pot, over medium heat. Add onion, Cook 1 minute or until translucent. Add garlic and cook another minute. Add peppers and herbs including thyme leaves and cook for 3-5 minutes until tender.
• Add black eye peas, salt, freshly ground black pepper and cook about 5 minutes, stirring constantly, to prevent sticking. Add cumin, stir and remove from the heat. Test for salt and add more if desired.

Nutrition

Calories: 168kcal | Carbohydrates: 15g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 605mg | Potassium: 254mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1013IU | Vitamin C: 49mg | Calcium: 39mg | Iron: 2mg