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!
Servings: 4 servings
Equipment
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
Serving: 1serving | Calories: 259kcal | Carbohydrates: 38g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.4mg | Sodium: 1494mg | Potassium: 830mg | Fiber: 10g | Sugar: 12g | Vitamin A: 639IU | Vitamin C: 15mg | Calcium: 74mg | Iron: 4mg
