Black Eyes Peas with Stewed Tomatoes and Spices

If you are new to the world of cooking beans and legumes, we recommend you start with black eyes peas (BEP). They do not require soaking, are easy to cook and pair well with rice, quinoa, farro or any store-bought flatbread. I enjoy them solo as a light lunch topped with diced cucumbers and tomatoes.

There are two advanced ingredients in this recipe - cooked BEPs and the stewed tomatoes with spices. Both can be prepared at least 4-5 days before the day of and stored in the fridge (cooked BEPs in the fridge and stewed tomatoes in the freezer)

INGREDIENTS

For Advanced Ingredient – Cooked Black Eyes Peas

• 1 cup black eyes peas

• 6 cups water

• 1 stick of cinnamon 2" long

• ½ piece star anise

• 1/2 teaspoon salt

  
  

For Advanced Ingredient – Stewed Tomatoes

• 2 tablespoons vegetable oil

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon turmeric

• 1 cup diced roma tomatoes 1/2 " pieces or 1/2 cup canned diced tomatoes

• 1 teaspoon peeled, grated ginger

• 1/2 teaspoon sugar

• 1/2 teaspoon salt

• ¼ teaspoon red chile powder

• ½ teaspoon ground coriander

• 1/4 teaspoon garam masala

• 1 teaspoon kasuri methi

TOOLS

• Thick-bottomed pot (stovetop) or Instant Pot

• Small pot/skillet for stewed tomatoes

• Ladle and wooden stirring spoon

• Knife and cutting board for tomatoes

• Grater for ginger

METHOD

ADVANCED INGREDIENT 1 – COOKED BEPs

Stove Top:

1. Wash 1 cup BEPs 3–4 times until water runs clear. Place them in a thick-bottomed pot and pour 6 cups water.

2. Add 2" cinnamon stick, half piece of star anise along with 1/2 teaspoon salt to the BEPs. Cook the peas over medium heat.

3. In about 20 minutes, your kitchen will be filled with the aroma of warm and fuzzy spices.

4. The BEPs will take about an hour or a little more (depending on the age) to become squishy soft.

5. Once cooked, fish out the cinnamon and star anise. They have surrendered their being to the BEPs and ready to be discarded.

   
   

Instant Pot:

1. Wash 1 cup BEPs 3–4 times until water runs clear. Place them in Instant Pot.

2. Combine 2" cinnamon stick, half piece of star anise along with 1/2 teaspoon salt and 6 cups water in the Instant Pot.

3. Cook on “Beans” or “Pressure Cook” setting for about 10–12 minutes.

4. Let pressure release naturally or after 10 minutes.

   
   

You can make this in advance and refrigerate.

ADVANCED INGREDIENT 2 – STEWED TOMATOES

1. Heat 2 tablespoons vegetable oil in a small pot or skillet over medium heat. Wait for 3 minutes for the oil to heat up.

2. Add 1/2 teaspoon cumin seeds. Let them pop and sizzle.

3. Lower the heat and add 1/4 teaspoon turmeric, 1/4 teaspoon red chile powder and 1/2 teaspoon ground coriander.

4. Immediately add diced tomatoes, 1/2 teaspoon sugar and 1/2 teaspoon salt.

5. Cook for 7–8 minutes until tomatoes break down into a chunky sauce.

6. Turn off the heat.

This base can also be made ahead and refrigerated.

FINAL TA-DA – COMBINE & SIMMER

For both stove top and Instant Pot:

1. Use the same pot you used to boil the BEPs on the stove top.

2. Combine the stewed tomatoes and the cooked BEPs in this pot.

3. Simmer on medium for 5–10 minutes.

4. Instant Pot: use “Sauté” mode for 5–10 minutes until it boils gently.

5. Hand crush 1 teaspoon kasuri methi between the palms and add to the BEPs just before turning the heat off.

   
   

SERVING

Serve hot with white rice, bread or any flatbread like naan, paratha, pita or lavash.