In Memory Of Karen Nicole Smith, 1972 - 2016

Quick and Easy Black Eyed Peas in 25 Minutes.

Over the years I’ve shared several Black-Eyed Peas recipes around this time of the year. Many people believe that by cooking such peas as we usher in the new year, it would align us with good luck throughout the year. Any Truth?

2 cans black eyed peas (drained/rinsed)
1 1/2 tablespoon golden brown sugar
1 tablespoon olive oil
1 cup diced bell peppers
1 small carrot (sliced thin)
1 medium onion (diced)
2 scallion (chopped)
4 cloves garlic (smashed)
1 scotch bonnet pepper (optional)
6 sprigs thyme
1 large stalk celery (diced)
2 cups diced pumpkin
1 tablespoon Worcestershire sauce
2 tablespoon coconut cream
1 teaspoon salt | 1 teaspoon grated ginger
1/2 teaspoon black pepper
3 1/2 cups water
2 tablespoon chopped parsley

Notes! It’s important that you watch the video below as much more is discussed there and it’s where I explain the ‘browning’ process in more detail. If doing this recipe fully vegan, you’ll need to omit the Worcestershire sauce as it will contain anchovies.

Prep all of the ingredients and set them aside. With the canned black eyed peas… remove from the can, rinse and drain. Rinsing with cool water will remove most of the brine and sodium it’s packed in.

Heat the oil in a deep pot on a med/high flame and add the brown sugar. Stir – it will melt, froth and go a deep amber colour, this is when you add the black eyed peas to the pot and stir well. Be very careful when doing this step as you’re adding something wet to hot oil and caramelized sugar. As explained in the video, should the sugar go black STOP. Allow the pot to cool completely, wash and dry it and start over or you’ll be left with a bitter tasting dish.

At this point you’ll then add all of the other ingredients, except the parsley and stir. Bring to a boil then reduce to a rolling boil and cook for 20 minutes.

The Scotch Bonnet pepper is optional. Should you want to add a bit of tomato paste, Caribbean Green Seasoning, soy sauce or diced tomato. Should you not have coconut cream, you may add 1 cup of coconut milk and cut back on the amount of water you use.

At the 20-22 minute mark you’ll then taste and adjust the salt to your liking and get the gravy to the consistency you like. In the video I spoke about how to get it naturally thicker.

As you turn off the stove add the chopped parsley and stir well. Enjoy… Happy New Year!

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