Smothered Black eye peas

I hate beans! That is what I used to say for a long time until I started cooking my beans by smothering it. Honestly, apart from bean pudding and bean cakes, I usually would not cook beans. Anytime I make this beans, my ajebutters always eat the whole pot. I love it because it’s whole, it’s hearty, it’s healthy, it’s easy, it’s all in one pot and can be eaten vegetarian style. As in you may leave out the meat and just sauté the vegetables and add some vegan stock which you can do by just washing and seasoning any vegetable of your choice with salt and pepper(I shall post a recipe soon). Back to my smothered beans…To enjoy this beans I would advice you cook it a day in advance. It definitely tastes better the next day.

IMG_0599 (2)

If you are a lover or none lover of beans you will fall in love with this recipe. I have never met a person who will not eat smothered beans or a person who would eat it and not scream eureka! with me

IMG_0595 (2)

Smothered Black eye peas
Prep time
Cook time
Total time
Serves: 8
  • 16oz or 1lb of black eyed peas or beans
  • A knob of butter or 1tbsp
  • 1 table spoon of olive oil
  • 2 stalks of celery, washed
  • 2-3 cloves of garlic
  • an inch of fresh ginger
  • Thyme
  • 2 bay leaves
  • 2 large carrots
  • one medium sized onion
  • one finger of cayenne or chili pepper
  • rock salt to taste(any salt is fine)
  • Knorr seasonings(optional)
  • Paprika
  • Hot meat stock or hot water
  • smoked turkey or smoked chicken with skin
  • Beef sausages or Chorizo(2 small sizes)
  • scallions for garnishing
  1. wash and soak beans over night to soften
  2. Boil beans in copious amount of water then drain, wash and set aside
  3. wash and chop all your vegetables
  4. Cut your turkey into bite sized pieces(optional)
  5. Cut up your sausages
  1. in a heavy bottomed pot, melt your butter and pour in your oil.
  2. throw in your sausages and let it render for about 5 minutes
  3. add your turkey and cook for another 2-3minutes.
  4. pour in your garlic, ginger, bay leaves and thyme. Sauté until fragrant. Throw in all your vegetables(except the scallions) and sauté until soft. Pour in your beans and stir a little to coat all the peas with the oil and vegetables. Season with paprika; then pour in your water or meat stock. Check for seasonings and season if any need be. Bring Pot to a boil, take out the bay leaves; then cover and reduce heat. Top off with water or meat stock if needed. Let beans cook for about 2hours until really tender. Turn off the heat and let the pot rest. Garnish with some scallions and serve with rice or bread. Although, I am not a huge fan of bread, I prefer bread with this meal.
  5. Bon apetite!



Leave a Reply

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.