Ingredients

The following ingredients have 4 Servings
  • 4 -14.5 ounce canned beans or 1 pound dried beans
  • 1/2 – ¾ cup palm oil or Canola oil
  • 1 medium Onions
  • 1 Tablespoon ginger
  • ½ tablespoon garlic
  • 2 Tomatoes
  • 2 Tablespoons tomato paste
  • 1 Tablespoon paprika
  • 1/3 cup crayfish (optional)
  • 2 cups – 3 cups stock/ water
  • 1-tablespoon bouillon powder (vegetarian, chicken (optional))
  • 2-3 green onions chopped
  • Salt and pepper as needed
  • 1 habanero pepper or sub with hot pepper or sauce (optional)

Instruction

  • Rinse dry black-eyed pea beans and pick through and discard any foreign object. (I did not have to do this because I used the package beans,). Add beans to a large pot covering with 3-4 inches of cold water.
  • Cover and let sit overnight or 6 to 8 hours
  • Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. Follow instructions for cooking beans in your pressure cooker. It takes roughly between 8 to 12 minutes to cook. If not using a pressure cook, cook the beans for about 50- 60 mins or until tender
  • Drain the cooked beans and set aside
  • If using canned beans you should start from here.
  • Heat oil (palm and canola) in large saucepan over medium heat until hot. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
  • Add tomatoes, tomatoes  paste , ginger, garlic, paprika and bouillon powder/ cubes. Cook while stirring for about 60 seconds,
  • Through in the Cray fish and let it simmer, for about 10-15 minutes, add water/ stock if needed to prevent burns. Continue to cook the sauce, stirring occasionally
  • Finally add the beans, green onions and the remaining stock/water and bring to a boil and simmer for another 10-15 minutes.
  • Adjust for seasonings, and beans consistency with water and serve.