African Spiced Peanut & Black-Eyed Pea Stew
This African-Spiced bean dish is extremely tasty, filling, nutritious and surprisingly easy to bring together with items you may already have in your pantry! Black-eyed peas have a mild, nutty flavor and are amongst the creamiest of beans when cooked, making them one of our favourite cans of beans in the pantry! They absorb the flavors of the surrounding ingredients, making them a versatile and delicious base for stews.
If you don't have black-eye peas, the next in line would be white kidney beans or pinto beans. Serve these beans with white or basmati rice for comfort food at it's finest! And with the anti-inflammatory properties that come with the turmeric-black pepper combo, this is feel-good food too. Ladle up bowls on top of basmati rice, and garnish with cilantro and a squeeze of lemon or lime if you have it!
1⁄4 cup unsalted, roasted peanuts (or 3 tbsp. natural peanut butter)
1 large onion, finely chopped
1 tsp. ground coriander
1 tsp. ground turmeric
1/4 tsp. ground black pepper
1 tbsp. tomato paste (we love this tube of double concentrated paste for more umami!) or 1 cup of chopped canned tomatoes
1 large can black eyed peas, rinsed and drained
1 can coconut milk
Water, as needed
Oil, as needed
Kosher Salt, as needed
Chopped cilantro and lime wedges, for garnish
1. Preheat a medium pot over medium heat.
2. Add in peanuts and stir constantly for 1-2 minutes or until fragrant.
3. Remove to a bowl to cool. Blend in blender or food processor.
4. Add oil to the same pot, followed by onions and a good pinch of salt. Fry until golden.
5. Stir in spices, followed by tomato paste or chopped tomatoes, black-eyed peas, coconut milk and 1/2 can of water, or as needed. Stir in ground peanuts.
6. Cook over a low simmer for 10-15 minutes. Season with salt as necessary. Thin with water if necessary.
7. Serve with hot cooked rice, garnish with cilantro and a squeeze of lime.
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