Frozen Black-Eyed Peas Recipe (Perfection On Your Plate)

by Anne Carter

New Recipe

PREP TIME - 15minutes   COOK TIME - 45minutes   ADDITIONAL TIME - 8hours   TOTAL TIME - 9hours  COURSE - Main Course CUISINE - Asian SERVINGS - 10 people CALORIES - 307 kcal

Fantastic Frozen Black-Eyed Pea Feast!

– Measurement cups and spoons –Garlic mincer – Knife and chopping board – Blender (Hand or Electric) – Serving spoon – Pressure cooker


– 1 pound dry black-eyed peas – 2 tablespoons olive oil – 1 large onion (sliced) – 4 cloves garlic (minced) – 8 cups water – 1 diced tomatoes – 5 pepperoncini peppers


– 1 bay leaf – ½ teaspoon garlic powder – ¼ teaspoon ground thyme – 1 teaspoon cumin seeds – salt and pepper (to taste)


– Place black-eyed peas into a large container and cover with several inches of cool water; let soak at room temperature – for 8 hours to overnight. Drain and rinse; set aside. – Blend onion, tomatoes, and garlic cloves using a blender to make a thick tomato puree..


– Heat olive oil in a pressure cooker over medium heat. Add cumin seeds and bay leaf and stir until it gives an aromatic fragrance. – Pour tomato puree and stir until dried. Then, add soaked black-eyed peas, pepperoncini, garlic powder, thyme, salt, and pepper. – Add water and close the lid of the pressure cooker.


– After one whistle, simmer the heat for 10 minutes. Then turn off the heat. – Serve hot.


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