Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6
Ingredients
- 1 lb black-eyed peas soaked overnight in slightly salted water
- 1 lb beef with bones, cut small
- 1 chopped medium onion
- 1 chopped medium tomato
- 4 cloves garlic chopped
- 3 tbsp olive oil
- 1 tsp salt
- ยผ tsp black pepper
- ยผ tsp ginger powder
- ยผ tsp thyme
- ยผ tsp cumin
- 1 tsp paprika
- ยฝ tbsp tomato paste
- 1 bay leaf
- 2 tbsp chopped fresh cilantro for garnishing
- Water
Instructions
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Rinse and drain the soaked black-eyed peas.
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Put the black-eyed peas in a saucepan and cover them with water.
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Place the saucepan over medium high heat, bring to boil, then reduce the heat to medium low and let cook for 10 minutes.
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Drain the black-eyed peas and rinse with warm water to get rid of the white foam formed. Drain again and set aside.
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Sautรฉ onion and garlic in olive oil over medium high heat until onion is translucent, for about 2 to 3 minutes.
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Add in the beef and chopped tomato. Season with salt and pepper.
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Add bay leaf, ginger powder, cumin, thyme, paprika and tomato paste. Stir frequently for about 5 minutes then toss in the black-eyed peas. If you want to add heat to the sauce, add chili powder or any type of hot spices you prefer.
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Pour in about 5 to 6 cups water to completely cover the peas.
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Bring to boil then reduce the heat to medium low and cook for about 1 hour or until peas are tender. Adjust the seasoning of the sauce if necessary. The sauce should be reduced at this stage.
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Sprinkle with fresh cilantro and serve. It can be served with rice or simply with your type of bread.
