Tuesday, September 3, 2013

Golden Black Eyed Peas Recipe- Vegan, Gluten Free, Grain Free

 photo IMG_0751_zps407a44be.jpgIf I had to list legumes from favorite to least favorite, black eyed peas would definitely have to be up there somewhere at the top, since they are quicker to cook, and have a very pleasant, mildly sweet taste, and a decent texture. Because of their basic flavor profile, I especially enjoy black eyed peas with something sweet instead of savory- with cinnamon and butternut squash is one of my favorites.
My friend, Robin, recently shared her recipe for golden black eyed peas with me- she loves it so much that she refers to it as caviar. She told me that I can't credit her for this recipe since she got it on the internet somewhere... so I'm including that info just because my friend Robin is so humble. :-D

I make this in a pressure cooker which makes it even quicker, but you can cook it in a regular pot on the stove top- it'll just take a little longer to cook. This can be served either cold or hot. And the liquid in which it is cooked is so delicious that it's a good idea to keep it for some other use- like as the base of a veggie soup, or to use it instead of water to cook rice.

Honey isn't vegan, but to make this recipe fully vegan, just choose the vegan sweetener options.

Golden Black Eyed Peas Recipe- Vegan, Gluten Free, Grain Free

2 tablespoons oil
2 medium onions or one extra large onion (regular or purple, it makes no difference)
5 3/4 cups soaked black eyed peas
6 cups water
1 1/2 tsp turmeric
1 3/4 tsp cumin
2-3 tablespoons honey, rapadura, coconut sugar, jaggery, or white sugar.
1 1/2 teaspoons salt

1. Soak the black eyed peas overnight or at least 6-8 hours.

2. Dice the onion.

3. Heat the oil in the put you'll be using. I did this in my pressure cooker. When hot, add the onions, and saute until golden.

4. Strain the black eyed peas, and add 5 3/4 cups soaked beans. (I have no idea how much that is unsoaked! I'm sorry, I only measured after I soaked them already.)

5. Add 6 cups of water, turmeric, cumin, and honey or other sweetener. Do NOT add the salt.

6. Bring to pressure and cook until soft. I honestly didn't time this, but I'd check the beans 20 minutes after it comes to pressure, and if not cooked by then, cook a little more. Alternatively, if using a regular pot, bring to boil, and simmer on low until soft, probably around an hour.

7. When fully soft, add the salt, and cook for 5 more minutes (not pressurized).

8. Strain, and serve liquids and beans separately.

Note: This makes a lot- if you don't want so much, feel free to halve the recipe.

What is your favorite legume? Do you like black eyed peas? What is your favorite way of making them? Does this look like a recipe you'd try?


  1. Looks good. I just finished checking my beans. I have 220 ml dry. Should be enough for a little side dish.

  2. Robin said that you will love the recipe so much, that next year you will buy more beans: some to make and eat right away and some to freeze.

  3. I like all legumes - but chickpeas (think you'd call them garbanzo beans?) are my absolute favourite.

    This recipe looks really good - I'll definitely give it a go.

  4. My favorite is lentils...but I like most legumes. And this recipe sounds easy and delicious.


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