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Black Eyed Peas Stew

Black eyed peas is one of the most enjoyable dishes of the summer season, it is light, healthy and is used as a side dish for almost anything. On Rosh Hashanah there is a tradition to eat it boiled only in water with salt and if you find a pod with 18 seeds then it is a blessing for good luck !

The peak of the season is in July and August and then you can find it in the markets. This stew is usually eaten with white rice and fish and poppadum, it's a winning combination.

But the most nostalgic taste of my childhood is to take a slice of bread or fresh challah, spread it with a layer of mayonnaise and pour over the stew directly from the pot.

A preparation video can be found in the link below or on my Instagram account


1 kg of fresh black eyed peas

1 large chopped onion

1 teaspoon black mustard seeds

2 chopped shatta pepper

Curry leaves from two stems

1/2 teaspoon of turmeric

1/2 teaspoon black pepper

1/2 teaspoon ground ginger

1 teaspoon of salt

3 tablespoons of oil

Preparation method:

  1. Cut the beans in this way: cut off the ends of the very thin pods are and cut into 2-3 cm strips and open the thick pods and release the seeds out

  2. Wash well and dry

  3. Heat oil in a wide pot

  4. Add the mustard seeds and fry until they start to pop

  5. Add the chopped onion, peppers and fry lightly

  6. Add the curry leaves and continue to fry for another two minutes

  7. Add the beans and the spices and mix well

  8. Lower the flame and cover the pot

  9. Cook for about 30 minutes, stirring occasionally, until the bean softens and changes color

  10. Note - do not add water! If you want, you can add about half a cup but no more, the dish is most delicious when it is cooked from the liquid that the beans produce

A preparation video on Instagram can be found here :

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