Black-Eyed Pea Stew (Lobiya)

black-eyed pea stew over vermicelli rice

4.50 from 4 votes

Black-Eyed Pea Stew (Lobiya)

Featuring simple, budget-friendly, vegetarian ingredients, this Black-Eyed Pea Stew is the ultimate comfort food! Made in just one pot, it’s ready in minutes and perfect for meal prep!

Prep Time2

Course: dinner, lunch

Cuisine: American, egyptian

Keyword: black-eyed pea stew, comfort food, dinner, egyptian recipes, one pot recipe, stew recipe

Servings: servings

Author: Food Dolls

Equipment

1 Mixing Bowl
1 Large Pot

Ingredients

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

Instructions

In a large bowl, add the black-eyed peas, and cover them with water. Soak for 2 hours. Drain and rinse.
16 ounces black-eyed peas
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.
1 Tablespoon butter, 2 Tablespoons olive oil, 2 small onions, 2 garlic cloves, 1 1/2 teaspoons salt, 3/4 teaspoon black pepper
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.
1 15- ounce can tomato sauce, 2 Tablespoons tomato paste, 3 ½ cups water or broth
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!
1 teaspoon granulated sugar
Serve immediately while warm.
Store in an airtight container in the fridge for 3-4 days.

Nutrition