Fresh Black-eyed Pea Meal with Olive Oil

Hello Dear Friends,

Fresh Black-eyed Peas with Olive Oil I created my blog for the first time in 2007, the year I opened it. At that time, I was preparing this recipe by roasting onions and tomatoes. Later, I stopped roasting green beans and black-eyed peas because it tastes better to cook them raw.

When I found fresh black-eyed peas in the market, I decided to cook them again and share them with you.

As you know, no matter how crispy it is, the cooking time is a little long. For this reason, you can cook in a pressure cooker without any water. If you are going to cook a pot, you can reduce the water addition by using extra tomatoes, but every time I cook it, it always asks for a little more water.

Black-eyed peas in pressure to your recipe You can find it here.

Cowpea salad to my recipe You can find it here.

with me when you try my recipe Don't forget to share on instagram :) I would love to share the recipes you use with your photos in my story :) My Instagram account: @kitchensirlari

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Ingredients for Fresh Black-eyed Peas Recipe with Olive Oil

• 500 grams of kidney beans
• 1 onion
• 2 cloves of garlic
• 3 medium tomatoes
• 1 tablespoon tomato paste
• A little less than 1 teaspoon of olive oil
• 1 glass of water
• 1 teaspoon of sugar
• salt

How to Make Fresh Black-eyed Peas Recipe with Olive Oil?

1. Sort the cowpeas by removing the ends just like removing fresh beans.
2. Chop the onions. Chop the tomatoes.
3. Put the onion in the pot and add the olive oil and fry it until it turns slightly pink. Add the tomato paste and fry some more.
4. Add the black-eyed peas and garlic and sauté for 1 minute. Add water, close the lid of the pot and let it cook for 10 minutes.
5. Mix the tomatoes by adding salt and sugar. Cook for about 35-40 minutes until the cowpeas are soft.
6. Let rest for 30 minutes with the lid of the pot covered. Serve the black-eyed peas at room temperature.