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    You are in: Home / Recipes / Black Eyed Peas With Herbs Recipe
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    Black Eyed Peas With Herbs

    Black Eyed Peas With Herbs. Photo by breezermom

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    20 mins

    2 hrs 20 mins

    justcallmetoni's Note:

    As part of the Zaar World Tour I’ve been in search of international recipes that look and appeal to me. This recipe is from Madhur Jaffrey’s International Vegetarian. Though this dish is Syrian variations are common through out the Mediterranean. For a quick dish, you can substitute the dried peas and soaking with 3 1/2 cups of canned of black-eyed peas. If you go that route, try rinsing the beans and using a cup of vegetable broth in lieu of the cooking liquid. Don’t let the cooking time scare you off, it’s soaking and simmer time that leaves you free to tend to other things. Consider greens and rice as an accompaniment to this dish.

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    Units: US | Metric


    1. 1
      Pick through the peas removing any damaged beans or debris. Rinse and place in a large soup pot. Fill pot with water until it rises about five inches above the beans. Bring water to a brisk boil. Turn off heat and cover pot, letting it sit for 60 to 90 minutes. Drain in a colander.
    2. 2
      Return the black-eyed peas to the pot along with 4 ½ cups of fresh water and bring to a boil. Reduce to a low simmer, cover and cook for 40 minutes or until the peas are tender.
    3. 3
      Once the peas are cooked, heat the oil over medium high heat in a large skillet. Once the oil is hot add the whole dried chile (it should sizzle a bit). Add the garlic and stir once. Add the black-eyed peas and cooking liquid along with the bay leaves, oregano, oregano, thyme, paprika and salt. Simmer for 20 minutes uncovered over low heat.
    4. 4
      Serve with rice.

    Browse Our Top Beans Recipes

    Ratings & Reviews:

    • on October 02, 2014


      Very versatile. Made for the simanim for Rosh hashana.

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    • on October 18, 2013


      Got home from work tonight and wanted to watch the Red Sox in the ALCS, so I needed something simple that didn't require a lot of attention. This definitely fit the bill. Like another reviwer, I used canned black-eyed peas, and per that review used a bit less water. I also used chicken boullion and served over Rice Verde as the aforementioned reviewer suggested. Brilliant! I'm definitely making this again. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2012


      This was very good! I appreciated the instructions on how to quickly cook the dried beans when you don't have a night to soak them. And it really did work well! I halved the recipe since bean recipes tend to yield a lot but 4-6 servings, halved, ended up being just enough for me and my girlfriend with no leftovers. Next time I'll make the whole batch so we have food for lunch the next day.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)


    Nutritional Facts for Black Eyed Peas With Herbs

    Serving Size: 1 (67 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 135.5
    Calories from Fat 66
    Total Fat 7.3 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 851.6 mg
    Total Carbohydrate 13.7 g
    Dietary Fiber 3.4 g
    Sugars 0.1 g
    Protein 4.5 g

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