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Turkish-Inspired Black Eyed Peas Stew
2 h 30 minServes 6Nutri-Score A€
A
2 h 30 min
2 h 30 minTurkish-Inspired Black Eyed Peas Stew
what you need
Ingredients
dried black eyed peas (picked over and soaked in water for 1.5 hours)Grains450 g
water (to cover the beans)Other1.5 litres
onion (roughly chopped)Produce1 piece
olive oilPantry30 ml
ground cumin (freshly ground)Spices6 g
black pepper (freshly ground)Spices2 g- Greek thyme (dried)Spices1 g
parsley (chopped)Produce15 g
celery (chopped)Produce2 pieces
tomato pastePantry60 g
chicken bouillonPantry30 g- kosher saltSpices8 g
white wine vinegarPantry15 ml- MSGPantry500 mg
per serving
Nutrition
313kcal
- Carbs
- 48 g
- Proteins
- 18 g
- Fat
- 5 g
what you’ll use
Tools
Stockpot
Mixing bowl
Colander
step by step
Method
- Step 1
Soak the beans
- Pick over the dried black eyed peas and remove any odd-looking or damaged beans.
- Cover the beans with water and let them soak until plumped up.
- Step 2
Start the stew
- Drain the soaked beans and transfer them to a pot.
- Add fresh water to cover the beans.
- Add the roughly chopped onion, ground cumin, black pepper, Greek thyme and a drizzle of olive oil.
- Step 3
Simmer the beans
- Bring the pot to a boil, then lower the heat to a simmer with the lid on.
- Cook until the beans are tender with no hard centre but still hold their shape, keeping the dish salt-free and acid-free at this stage.
- Step 4
Add the vegetables and tomato
- Stir in the chopped parsley and celery.
- Add the tomato paste and chicken bouillon and stir well.
- Simmer until everything is tender and the stew has thickened.
- Step 5
Season and taste
- Taste the stew and adjust the seasoning.
- Stir in the kosher salt, a splash of white wine vinegar and the MSG.
- Step 6
Rest before serving
- Turn off the heat, cover with a lid and let the stew cool down so the flavours mingle.
- Serve warm as part of a Turkish breakfast spread.