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African Black-Eyed Pea Stew
[Vegan]

MO By: Michael and Masa Ofei

Author Bio

Michael and Masa are the founders of The Minimalist Vegan, where they write about finding... Read More

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African Black-Eyed Pea Stew [Vegan]

283

Dairy Free

This vegan spin on a classic dish is meaty, savory, and satisfying. If you have plantains, definitely use them, they're a match made in heaven with this dish!

Ingredients You Need for African Black-Eyed Pea Stew [Vegan]

1/3 cup of cooking oil (like rice bran)
1 medium onion, diced finely
1 large or 2 medium cloves of garlic, crushed
1 heaped tablespoon tomato paste
1 heaped teaspoon turmeric powder
1/2 teaspoon chili powder
1 can of tomatoes
2 cups cooked or canned black-eyed beans
Salt to taste

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How to Prepare African Black-Eyed Pea Stew [Vegan]

In a large saucepan on medium heat, add the oil and onion. Sauté until they start to slightly brown.
Add the garlic and cook for a further couple of minutes.
Add in the tomato paste and mix well.
Add in turmeric and chili powder and canned tomatoes. Cook for 5 minutes.
Add in beans and stir well. Add water(you can use the can from the tomatoes and fill that up with water.)
Increase heat to high and bring to a simmer and leave for 10 minutes.
Season and try to make sure the beans and nice and soft, not mushy but soft.
Serve with plantain, yams, rice or quinoa.

Notes

If cooking beans, after soaking for 24 hours, rinse and cook with water just covering the beans for 30-35 minutes. They should be a little bit undercooked as you will continue the cooking process in the stew. Once cooked, rinse and add to the tomato base.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.