Black-Eyed Peas Recipe

By Marcus Samuelsson |

Black-eyed peas are a staple in southern cuisine in the United States.  They form the basis for the rice-and-beans dish Hoppin’ John, which is thought to bring luck and prosperity when eaten on the New Year.  Not only are black beans a great way to start 2011, they’re healthy and filling.  Beans have a lot of fiber and protein, which makes for a hearty vegetarian meal.  My recipe for Black-Eyed Peas would be delicious dish to start the New Year off with a healthy start.

Prep Details

Servings: 4-6


1 cup black-eyed peas, soaked in cold water for 8 hours and drained

4 tbsp butter

1 medium red onion, sliced

2 tomatoes, chopped

1 scotch bonnet chili, seeds and ribs finely removed, finely chopped

2 garlic cloves, chopped

One 1-inch piece ginger, peeled and chopped

2 tsp Berbere or chili powder

1 cup coconut milk

1 tsp ground tumeric

1 cup chicken stock

1 tsp salt

2 cilantro sprigs, chopped

1 scallion, trimmed and sliced


Photo: mfhiatt

1. Combine the peas with 4 cups water in a large saucepan and simmer, uncovered, for 45 minutes, or until tender. Drain and set aside.

2. Melt the butter in a deep pot over medium heat. Add the onion, tomatoes, and chili and saute until the onion is translucent, about 10 minutes. Add the garlic, ginger, berbere, and coconut milk and bring to a simmer. Stir in the tumeric and chicken stock and bring to a boil, then reduce the heat to low and simmer, uncovered, until the sauce thickens, about 20 minutes.

3. Add the peas and salt and simmer until most of the liquid is absorbed, about 20 minutes.

4. Stir in the cilantro and scallion, and serve.