Black Eye Peas

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Black Eye Peas

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🇬🇾 Guyana
Carribean

This is a simple side dish that leverages canned beans and their aquafaba. This can work with a single 16oz. can for a couple servings for a quick, high fiber dish. I use Better than Boullion (Roasted Chicken) at home, but this dish can remain vegetarian by substituting for the vegetable boullion, complete seasoning, mushroom powder, or sazon.

Published on:
October 29, 2024

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Garlic-Ginger-Chili Paste

🌾 Ingredients

  • Two 16oz. cans of Black Eye Peas
  • Half Cup of Onion
    • Any onion, shallot, or scallion combination works.
  • Garlic
  • Chili Pepper
  • 1 Tbs. of Boullion Paste or Seasning Powder

🔪 Kitchenware

  • Can opener
Prep Time: 
5
Cook Time: 
10
Recipe By:
Ravi Bajnath

🍽️ Instructions

Reserve Aquafaba

  1. Open your cans and with a strainer stacked over a bowl, drain the beans into the bowl. Do not rinse.
  2. Reserve liquid for later use.

‍

Prepare and Sauté Veggies

  1. Dice your onions, garlic, and peppers.
  2. Heat up a pan with oil and add onions to sauté for a couple minutes until translucent.
  3. Add your garlic and chilis and sauté until fragrant.
  4. Add your boullion paste or seasoning powder and dissolve the paste into the veggies

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Add Black Eye Peas

  1. Once your veggies are sauteed to your liking, add black eye peas to the pan.
  2. Gradually incorporate aquafaba, at most 4 tablespoons for a thin layer of starch forms with the beans.
  3. Taste for seasoning and serve.

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📦 Storage Instructions

Storage Container

  • Store in a container for up to a week.

🤌 FAQs