Featuring simple, budget-friendly, vegetarian ingredients, this Black-Eyed Pea Stew is the ultimate comfort food! Made in just one pot, and is ready in no time, which is perfect for
Why You’ll Love This Black-Eyed Pea Stew
Black-eyed pea stew, or Lobiya as we know it, is a classic Egyptian comfort food. Served in a variety of ways, it’s commonly served to kids, and we grew up loving it! Today, we recreate our mom’s recipe for our own kids, making it even easier. As a result, this recipe is:
- Made in one pot in and quick to prepare.
- Full of vitamins, nutrients, and fiber.
- Easy to make in bulk and feed a crowd or enjoy throughout the week.
- A great vegetarian dish or easy to bulk up with your favorite protein.
Ingredients You’ll Need
One of the recipes black-eyed pea stew is a staple in Egyptian cuisine is that it requires just a handful of simple, budget-friendly pantry staples. Here’s everything you’ll need:
- Butter and Olive Oil – These are combined and used to sauté the veggies adding extra depth to the flavor of the stew.
- Onions and Garlic – Used to form the base of the recipe, adding tons of savory flavor.
- Salt and Pepper – Add as little or as much as you’d like.
- Tomato Sauce – This forms the base of the broth, creating a rich taste.
- Tomato Paste – Used to thicken the stew without diluting the flavor.
- Water or Broth – Either work to thin out the broth and combine the ingredients.
- Black-Eyed Peas – These form the bulk of the stew, adding extra texture, plant-based protein, and tons of fiber!
- Sugar – This is crucial to help cut some of the acidity of the tomato sauce, creating a well-rounded flavor.
How to Make Black-Eyed Pea Stew
You all know we’re huge fans of one-pot recipes, and this black-eyed pea stew is the easiest option yet!
- Prepare the Black-Eyed Pease. Submerge the dry black-eyed peas in water, and let them soak for 2 hours. Then, drain and rinse them well before boiling them in a large pot. Drain again, and set them aside.
- Sauté. Melt the butter in a deep pot over medium-high heat, and add the oil. Then sauté the onions, garlic, salt, and pepper until the onions are soft and the ingredients are fragrant. Add the tomato sauce, tomato paste, and water (or broth).
- Boil. Reduce the heat, and let the ingredients simmer.
- Combine and Cook. Stir in the black-eyed peas and sugar. Cover, and continue to cook until the black-eyed peas are tender. Make sure they don’t cook so long that they’re mushy, though! Serve warm, and enjoy!
How to Serve Lobiya
We grew up eating this black-eyed pea stew over a mound of Vermicelli rice. However, it also tastes great with sides like:
How to Store
This black-eyed pea stew stores really well. So, go ahead and make a double batch!
Refrigerator: Once cooled completely, leftovers can be transferred to an airtight container and stored in the fridge for up to 3-4 days.
Freezer: For a longer-lasting option, store your stew in the freezer for up to 4-6 months.
To Reheat: Let your stew thaw in the fridge overnight. Then, warm it in the microwave for 1-2 minutes. Or, transfer it back to a pot, and warm it over medium heat on the stove.
Black-Eyed Pea Stew Common Questions
Yes, black-eyed peas are a great addition to a healthy diet! Not only are they cheap and easy to find, but they’re also a great source of plant-based protein, fiber, and vitamins and minerals such as folate, copper, and thiamine. Read more about their benefits here!
Yes! If you are using dry, uncooked black-eyed peas (as we do in this recipe), you will need to soak and boil them before adding them to the stew. Otherwise, they will be too hard to eat.
Yes, just be sure to drain and rinse them before adding them to the stew.
More Easy Comfort Food Recipes
Looking for more budget-friendly comfort food recipe the whole family will enjoy? Take a look at some of our favorites below!
- Middle Eastern Crock Pot Beef Stew
- Pea and Carrot Vegetarian Stew (Bisilla)
- Moroccan Spicy Tomato Soup
- Slow Cooker Pasta and Beans Soup (Pasta E Fagioli)
Black-Eyed Pea Stew (Lobiya)
- 16 ounces black-eyed peas (uncooked)
- 1 Tablespoon butter
- 2 Tablespoons olive oil
- 2 small onions (chopped)
- 2 garlic cloves (minced)
- 1 1/2 teaspoons salt (or to taste)
- 3/4 teaspoon black pepper
- 1 15- ounce can tomato sauce
- 2 Tablespoons tomato paste
- 3 ½ cups water or broth
- 1 teaspoon granulated sugar
- In a large bowl, add the black-eyed peas, and cover them with water. Soak for 2 hours. Drain and rinse.
- In a large pot over medium-high heat, add the black-eyed peas and 6 cups of water. Bring the ingredients to a boil, and cook for 15 minutes. Drain and set aside.
- In a deep pot over medium-high heat, melt the butter and olive oil. Add the chopped onions, garlic, salt, and pepper. Sauté for 3-4 minutes or until the onions are translucent.
- Add the tomato sauce, tomato paste, and water or broth, stirring to combine. Reduce the heat to medium-low, and simmer for 10 minutes, stirring occasionally.
- Stir in the black-eyed peas and sugar. Cover, and cook for 15-20 minutes or until the black-eyed peas are tender. Be careful not to overcook!
- Serve immediately while warm.
- Store in an airtight container in the fridge for 3-4 days.