Creamy, sweet, and deliriously delicious, this Goan-style black eyed peas stew is a staple in our home. I make this stew about once every 2 weeks or so, and it is one of our family favorites. This hearty stew is lovingly prepared with all the ground spices of indian cooking and paired with a creamy and slightly sweet coconut milk, and can be served with rice, a sprinkle of cilantro and a wedge of lime, or scallions on the side.
An inspired recipe
My first meeting of this dish was from Anupy Singla’s book, The Indian Slow Cooker. However, I never did make it in a slow cooker but quickly set to my instant pot to work. Days at our home are brimming and full of wonderful thing, work, family life, outside time, and to-do lists so I wanted a simple version of this dish that requires minimal time and can put put together quickly. With pre-soaked beans and an instant pot, we can do just that.
The cuisine of Goa, India
Goan cuisine originates in Goa, India, which is the smallest indian state on the west coast. Goan cuisine has hints of portuguese flavors since it was colonized in 1505 (and re-occupied by India in 1961). Being a tropical paradise on the coast, the flavors of Goan cuisine are a fusion of indian and portuguese flavors, delicious sea food, coconut, and spices. Rice, meat, fish, vegetables and copious amounts of spices are plentiful. This Goan-style black eyed peas are a nod to the combo of sweet coconut milk, indian spices such as cumin, turmeric and coriander, and hearty black eyed peas.
The benefits of black eyed peas
My first introduction to black eyed peas was hearing that they’re often eaten for good luck on New Year’s Eve. Start the year off right? I’m in! They’re also known as cow peas, black eyed beans or goat peas. They tout 7 grams of protein for 1/2 cup portion, are filled with fiber and great for feelings of satiety. They also contain calcium, magnesium, zinc, vitamin A and K, as well as flavonoids which are helpful for health. As with any other beans or legume, they contain complex carbohydrates and support weight loss, heart health, and soluble and insoluble fiber for digestion.
This recipe is
- Creamy and slightly sweet with some spice
- Filling and satisfying
- Simple to make and leftovers heat up beautifully
- Make head and freezer friendly
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Goan-style Black Eyed Peas
Ingredients
Equipment
Method
- Rinse beans and look them over for any rocks. Add beans to a bowl and cover by 3 inches of water, and let soak overnight.
- In the morning, rinse the beans and add to a pressure cooker or instant pot and cover by 3 inches of water.
- Pressure cook for 8 minutes, then turn the pressure cooker off and let the pressure come down on its own.
- Drain and set aside.
- In the same pot you used to cook the beans, saute the onion in a little oil or butter until beginning to release their aroma, stirring often so it doesn't burn.
- Add in the: ginger, garlic, salt, jallapenos, and spices to the pot. Cook so that the spices release their aroma, about 2 minutes or so.
- Add in the tomatoes and coconut milk. Bring it to simmer and cook for about 3-5 minutes until the tomatoes start to break down.
- Add the beans back in and give everything a good stir. If the consistency is to your liking, do not add any more water. If you'd like it more like a soup, add in the water.
- Cook for another 5-10 minutes to heat through, on simmer, and serve.
- You can serve it with rice, and add a drizzle of lime, cilantro and scallions on the top. Enjoy!
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