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Stewed blackeyed peas is a favorite amongst vegans and nonvegans alike. In this recipe, black eye peas are simmered with simple and flavorful aromatics to create a tasty and nutritious side dish. The traditional stewing process which is the browning of sugar at the beginning of cooking also adds a unique depth of flavor.

To make this a complete Trini Classic Sunday lunch, enjoy it with stewed chicken, curry chicken, perfect roasted chicken, Oven BBQ Chicken, curry stew pork, curry goat, curry duck, stewed oxtail, macaroni pie or for a vegan side enjoy with cabbage and tomatoes.

STEWED BLACKEYED PEAS

Another Trini favorite made using our unique stewing process and all-natural ingredients.

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Course: dinner, lunch

Cuisine: Caribbean, Trinidadian

Keyword: caribbean black eye peas, stewed black eye peas, trini stewed black eye peas

Prep Time: 40

Cook Time: 40

Servings:

Calories: 114kcal

Ingredients

1 lb black eye peas rinsed and picked over (2 cups)
10 cups water
4 tablespoons extra virgin olive oil
2 teaspoon brown sugar
4 tablespoons organic ketchup optional
4 tbs green seasoning
1 tomato large
4 scallions
1 large onion
6 cloves garlic grated
Hot pepper optional, to taste
1 carrot peeled and cut into ¼ inch dice
¼ lb pumpkin peeled and cut into small cubes, optional
1 red bell pepper chopped
2 celery stalks
4 sprigs thyme
2 teaspoons brown sugar optional (to finish dish)
Salt and pepper to taste
2 pimento peppers crushed
1/2 cup chopped scallion parsley or cilantro for finishing

Instructions

Pick through black eye peas, rinse with cold water, drain.
In a medium pot over high heat, add water and black eye peas. Once it comes to a boil reduce heat to medium, cover and cook until tender but still whole, about 40 minutes.
In a separate pot, heat oil over medium heat. Add brown sugar and allow it to froth, bubble, expand and darken.
Add ketchup if using, green seasoning, tomato, half of the chopped scallions, onion, garlic, hot pepper if using, carrot, pumpkin, bell pepper, celery and thyme. Season with 2 tsp salt and 1 tsp freshly ground black pepper. If it begins to stick and ½ cup hot water.
Reduce heat to low, cover and cook for about 15 minutes. Stir in black eye peas, reserving liquid, and cook for 3 mins. Add liquid from the boiling process and add more liquid if required. Stir for 1 minute.
Add the remaining chopped scallions and 1 tsp more salt(or according to your taste). Bring to a boil, reduce heat to simmer, cover and cook for about 20-30 minutes, stirring occasionally until the liquid thickens.
Taste and add salt if required, brown sugar(optional), chopped herbs, pimento and freshly ground black pepper to finish.