Black Eyed Pea Stew a recipe from Georgia. Bean dishes are perfect for fall and winter.

This black eyed pea recipe comes from Georgian cuisine that I love so much. Bean dishes are perfect for fall and winter, as beans are in season all year long.

In all my recipes I use dry beans instead of canned. And here is why I don’t recommend using canned beans:

  • Canned beans are never soaked and soaking grains and beans is important to improve their nutrition content and digestibility.
  • Another great reason to use dried and not canned beans is BPA, a petrochemical that is found in the lining of the cans and which leaches into the food. Bisphenol A  is an endocrine system disruptor, it mimics human estrogen. It also interferes with brain functioning and is especially dangerous to unborn babies and infants.
  • If these two reasons are not enough, here is another. Dry beans are about half the cost of canned beans.

Health Benefits Of Black eyed peas

Black eyed peas, like other beans and legumes, are loaded with fiber.

  • Fibers are the type of carbohydrates that humans can’t digest.
  • Fiber is important to us because it feeds friendly bacteria that reside in our intestines and help them thrive. And that bacteria returns the favor by metabolizing fiber into fatty acids that feed the cells that line our intestine.
  • Fiber also helps eliminate toxins by binding to them and creating bulk that moves things out of our digestive tract.
  • Fiber also binds to and eliminates bile salts that are made out of cholesterol. This helps lowers LDL cholesterol levels – the key cholesterol type that many doctors associate with heart disease if it’s elevated.
black eyed pea stew in a bowl

Black Eyed Pea Stew

Ingredients:

1 ½ cups black eyed peas
2 Tbsp olive oil
1 big onion, chopped
1 bunch cilantro, chopped
3 garlic cloves, minced
1 tsp ground coriander
Salt and pepper to taste

Directions:
  1. Soak beans overnight or at least 3-4 hours in water.
  2. Drain, rinse the beans and cover with fresh water. Over medium heat, bring to a boil uncovered. Skim the white foam that will rise to the surface.
  3. Reduce the heat and simmer until tender. It might take 1-2 hours depending on how long you soaked the beans. Add salt 5 minutes before the beans are done. Drain the liquid.
  4. In a skillet or frying pan over medium heat warm up the oil and sauté the onions until slightly golden, about 10 minutes.
  5. Combine the beans, onions, garlic, coriander and cilantro while still hot. Mix carefully, adjust the seasoning and serve with Lamb ShanksRosemary Pork Shoulder, or Broccoli Beef.