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"A Song For You" Black-eyed Peas Curry

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Are you looking for a new culinary experience that is both exciting and comforting? If so, then you should try black-eyed pea curry recipe! This recipe brings together the spiciness of curry with the richness of beans to create an intriguing new flavor.

This isn't your grandmother's black-eyed pea recipe. This is a soul food fusion dish that combines ingredients from the Caribbean, West Africa, and the deep South. The end resulting dish is a ridiculously good flavor bomb!

Curry is one of the most versatile and savory dishes, capable of creating delicious meals packed with flavor. If you're looking for something easy to whip up that still has a lot of kick and flavor, this black-eyed pea curry recipe is just what you need.

blackeyed pea curry in white bowl topped with green onions and red chili paste

What Are Black-eyed Peas

Black-eyed peas, also known as cowpeas or black eyed beans in some parts, are a type of legume that are native to Africa. They are a staple food in many parts of the world, particularly in the southern United States.

They are small, beige-colored peas with a distinctive black spot on one end, hence the name "black-eyed." They have a mild, nutty flavor and a creamy texture when cooked. They are often used in dishes such as Hoppin' John, a traditional southern dish made with black-eyed peas, rice, and bacon or ham. They are also used in salads, soups, stews and fried as a side dish. In other parts of the world especially India they are used in curries.

Black eyed peas aren't a common curry ingredient in soul food cooking but I like using them, collard greens, or even carrots to make a curry dish. However, they are popular when it comes to Indian cuisine. Indian black eyed peas are a thing so imagine Indian spices like garam masala, ground cumin, and coriander powder paired with coconut milk and tomatoes instead.

What is Salsa Macha?

Salsa macha is one of my favorite condiments/seasoning bases. If you've never had it, it's worth adding to your pantry or spice cabinet.

Salsa macha is a Mexican condiment made from dried chilies, oil, nuts, and spices. It is typically a dark red color and has a smoky, slightly spicy flavor. It can be used as a dip or as a sauce for various dishes such as tacos, tamales and tostadas. It is also popularly used as a marinade for meats.

If you've ever had an Asian chili crisp condiment it is very similar. I like to use it to flavor beans dishes like these blackeyed peas.

Beats and Eats (music to pair with black eyed peas curry)

This dish has so much soul and then some! Soul music is the play, but you gotta go big and nuanced soul music with the likes of the one and only Betty Wright who's voice is everything.

Ingredients Needed To Make Black-eyed Peas Curry

How To Make This Black Eyed Peas Curry Recipe (step by step)

Prepare Black eyed Peas

Place the dried black eyed peas in a large pot or bowl. Cover peas with cold water and allow them to soak overnight.

Cook the Peas

Heat a large stockpot or dutch oven pan on medium heat. Add the coconut oil then saute the onions, peppers, garlic, and celery for 2-3 minutes.

Add a quarter of the seasoning mix plus the peanut butter, thyme, bay leaf, vegetable stock, and coconut milk then stir well. Allow the mixture to cook for 5-7 minutes then add the soaked black eyed peas plus the remaining spices, cover and allow to simmer about 35-45 minutes.

Remove the lid and stir in the salsa macha if using. Allow peas to cook to preferred consistency. Add extra seasoning if necessary.

Serve the cooked black eyed peas with green onions and more salsa macha if available.

blackeyed pea curry in large pot

Cooking Considerations and Tips For Making Black eyed Peas Curry

  1. Soak the black-eyed peas overnight before cooking to soften them and reduce cooking time.
  2. Use a variety of spices to add depth of flavor to the delicious curry. Common spices used in black-eyed pea curry include cumin, turmeric, curry powder, ginger, and garlic.
  3. Use coconut milk plus peanut butter to add creaminess and richness to the curry. Most recipes call for tomato paste but I wanted to add a more African element to this dish and peanut butter or "maafe" was the play.
  4. Consider adding some acidity to the curry by using lemon or lime juice.
  5. You can also add some heat to the curry by using chilies or red chili powder.
  6. Add vegetables such as carrots, peppers, baby spinach, and tomatoes to add some texture to the curry.
  7. Use chicken or shrimp as a protein source to make it a complete meal unless you prefer to keep this vegan.
  8. Adjust the consistency of the curry by adding water or broth to make it thinner, or by cooking it longer to make it thicker. The longer you cook the dish the more the peas soften and began to breakdown adding even more creaminess and thickness to the dish.
  9. Serve the black eyed pea curry over rice. Top with a bread like cornbread, naan, or biscuits.
  10. Taste and adjust seasoning before serving, adding more salt or spices as needed.
  11. This recipe also works well with other beans like black beans or kidney beans.
  12. If using canned beans rinse them first.

Frequently Asked Questions (FAQs) About Making Curried Black eyed Peas

Do you need to soak black-eyed peas before cooking?

Black-eyed peas do not necessarily need to be soaked before cooking, but doing so can reduce the cooking time. Soaking can also help to remove any dirt or debris that may be on the peas. To soak black-eyed peas, place them in a large bowl and cover them with water. Let them sit for at least 4 hours, or overnight. Drain the water and rinse the peas before cooking. I recommend soaking your peas overnight.

What is the ratio of water/liquid to black-eyed peas?

When cooking black-eyed peas, the general rule of thumb is to use a ratio of 3 cups of liquid (water or broth) to 1 cup of dry black-eyed peas. This ratio will yield a relatively thick consistency. If you prefer a soupy consistency, you can use more liquid. It's also worth noting that the cooking time for black-eyed peas will vary depending on whether or not they have been soaked prior to cooking. Soaked peas will take less time to cook than unsoaked peas.

How many hours does it take to cook black-eyed peas?

The cooking time for black-eyed peas can vary depending on whether or not they have been soaked prior to cooking, and also on the desired doneness.

  • If the peas have been soaked, they will take less time to cook. They can be cooked in around 30 minutes to 1 hour on a stovetop, or 8 to 10 hours on low in a slow cooker.
  • If the peas have not been soaked, they will take longer to cook. They can be cooked in around 1 hour to 1 hour and 30 minutes on a stovetop, or 10 to 12 hours on low in a slow cooker.

It's recommended to check the peas occasionally and add more liquid if necessary. The peas are done when they are tender and easily mashed between your fingers.

Can you make this black eyed peas recipe in an Instant Pot or stovetop pressure cooker?

Yes, you can make black-eyed peas in an Instant Pot. Here's a simple instant pot black eyed peas recipe:

  1. Close the lid and set the valve to sealing. Set high pressure cook time for 20 minutes.
  2. Once the cooking time is done, use the natural pressure release method for 10 minutes, then release the remaining pressure manually.

Can you use canned black eyed peas?

I'm not a huge fan of using canned beans in this recipe, but yes you can but I'd allow the ingredients to cook a while before adding the canned peas.

Make This Recipe

This black-eyed pea curry recipe is the perfect meal for any day of the week. The combination of spicy, smoky and sweet flavors create an unforgettable dish that will tantalize your taste buds. Not only is it delicious, but it's also a nutritious choice for lunch or dinner. So go ahead and try out this recipe!

If you make this great recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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blackeyed pea curry in large pot

Black-eyed Pea Curry

Vegan black-eyed pea curry that's bursting with flavor. This recipe is made w/ coconut milk, spices, peanut butter, and salsa macha.
Prep Time: 15 minutes
Cook Time: 1 hour
Course: Side Dish
Cuisine: Soul Food, Vegan
Servings: 8 people
Calories: 318kcal
Author: Marwin Brown

Ingredients

  • 1 pound Dried Black eyed Peas
  • 1 medium Red Onion diced
  • 4 Garlic cloves diced
  • 1 medium Red Bell pepper diced
  • 3 Celery ribs diced
  • ¼ inch Fresh Ginger minced
  • 13 ounces canned Coconut milk
  • ¼ cup Peanut butter
  • ¼ cup Salsa Macha optional
  • 4 cups Vegetable Stock
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Ground Turmeric powder
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Curry Powder
  • 2 Green onions for garnishing
  • ¼ teaspoon Cayenne pepper optional
  • 2 tablespoons Olive oil

Instructions

Prepare Black eyed Peas

  • Place the dried black eyed peas in a large pot or bowl. Cover peas with cold water and allow them to soak overnight.

Cook the Peas

  • Heat a large stockpot or dutch oven pan on medium heat. Add the coconut oil then saute the onions, peppers, garlic, and celery for 2-3 minutes.
  • Add a quarter of the seasoning mix plus the peanut butter, thyme, bay leaf, vegetable stock, and coconut milk then stir well. Allow the mixture to cook for 5-7 minutes then add the soaked black eyed peas plus the remaining spices, cover and allow to simmer about 35-45 minutes.
  • Remove the lid and stir in the salsa macha if using. Allow peas to cook to preferred consistency. Add extra seasoning if necessary.
  • Serve the cooked black eyed peas with green onions and more salsa macha if available.

Video

YouTube video

Notes

  1. Soak the black-eyed peas overnight before cooking to soften them and reduce cooking time.
  2. Use a variety of spices to add depth of flavor to the delicious curry. Common spices used in black-eyed pea curry include cumin, turmeric, curry powder, ginger, and garlic.
  3. Use coconut milk plus peanut butter to add creaminess and richness to the curry. Most recipes call for tomato paste but I wanted to add a more African element to this dish and peanut butter or "maafe" was the play.
  4. Consider adding some acidity to the curry by using lemon or lime juice.
  5. You can also add some heat to the curry by using chilies or red chili powder.
  6. Add vegetables such as carrots, peppers, baby spinach, and tomatoes to add some texture to the curry.
  7. Use chicken or shrimp as a protein source to make it a complete meal unless you prefer to keep this vegan.
  8. Adjust the consistency of the curry by adding water or broth to make it thinner, or by cooking it longer to make it thicker. The longer you cook the dish the more the peas soften and began to breakdown adding even more creaminess and thickness to the dish.
  9. Serve the black eyed pea curry over rice. Top with a bread like cornbread, naan, or biscuits.
  10. Taste and adjust seasoning before serving, adding more salt or spices as needed.
  11. This recipe also works well with other beans like black beans or kidney beans.
  12. If using canned beans rinse them first.

Nutrition

Calories: 318kcal | Carbohydrates: 33g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 1093mg | Potassium: 314mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1002IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 2mg
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