Loubiya (Egyptian Black Eyed Pea Stew)

Jump to Recipe

Loubiya has been one of my favorite meals of all time. These beans are so creamy and full of flavor, they really stand out from any other bean I have tried. This Egyptian black eyed pea stew is such a healthy and flavorful comfort dish. Loubiya is a lovely medley of onions, garlic, and luscious black-eye peas that have simmered away in a rich tomato broth. Egyptian loubiya is traditionally cooked with tender stew beef and its broth, but in our plant focused kitchen, I always make it vegan. This easy plant-based dinner is flavorful and satisfying, and best of all it is conveniently made with inexpensive pantry basics.

black eyed peas


As with all of my beans and legumes, I use dried beans. Black eyed peas are available almost anywhere; and believe me when I say it is worth cooking them fresh from scratch! For one thing, you do not want them too soft for this stew. The taste is always better when cooked fresh, and not out of a can.

First, I spread the beans in a large shallow dish and let the kids pick through them for any bad pieces; they love this “game” ! I wash and rinse the beans and cook them directly without soaking because I use a pressure cooker. The Instant Pot has been my reliable choice for easy pressure cooking for over 10 years now. The beans are cooked in 15 minutes in the Instant Pot! (Click the link to purchase directly from Amazon).

black eyed peas

Like any bean, black eyed peas are a superb source of fiber. What sets these apart though, is their creamy texture and super quick cook time. They are also particularly rich in Vitamin B, folate, potassium and iron. These beans are high in protein and a low fat and low calorie food, making them ideal for weight loss.

The tomato broth is a flavorful mix of onions, shallots, garlic, and carrots infused with fresh ground coriander and cardamom.

I love using blended tomatoes, but if I don’t have enough tomatoes, crushed tomatoes in a jar work very well. I simmer the tomato broth until it thickens and incorporates all the delicious flavors.

Loubiya stew pairs perfectly with a bowl of fluffy white rice. I serve it alongside a green salad, which makes for a filling and hearty meal you can feel good about. I hope you all enjoy! Bil Hana, wal shifaa ( Arabic for with health and healing)!

loubiya with rice

Loubiya (Egyptian Black Eyed Peas Stew)

This Egyptian black eyed pea stew is such a healthy and flavorful comfort dish made from a sofrito of sautéed onions, shallots, garlic and carrots with coriander that has simmered away in a rich tomato broth.
5 from 3 votes
Course Main Course
Cuisine egyptian, Middle Eastern


  • Instant Pot (to cook the dry beans)


  • 2 c dried beans
  • 4 c water (to cook beans)
  • 2 tbsp olive oil
  • 1 onion, minced
  • 1 tbsp ground coriander seed (kuzbarra)
  • 1 tsp ground cardamom
  • 1 shallot, minced
  • 4 cloves of garlic, minced
  • 1 large carrot, minced or diced small
  • 2.5 c blended or crushed tomatoes
  • 2 c water or broth
  • 2 tsp salt
  • 1 tsp black pepper


  • Pick the black eyed peas over for any bad beans, wash, and place into pressure cooker with 4 cups of water. Cook on high pressure for 9 minutes and natural pressure release.
    Alternatively, you may soak the beans in water for one hour, drain, rinse and then cook them covered in water in a conventional pot on the stovetop for 1.5-2 hours, until beans become fork tender.
    black eyed peas
  • In a separate stock pot, saute onions in olive oil over high heat until golden.
  • Reduce heat to medium-low and toss in coriander and cardamom spices. Move around the spices so that they become fragrant over the heat, being careful not to scorch them.
  • Add minced shallots, garlic, and carrots.
  • Pour in the tomatoes, followed by the water or broth. Turn heat back up to medium-high.
  • Add salt and pepper to taste, starting with 1 teaspoon of salt as you can add more once you add the black eyed peas.
  • Simmer the tomato broth for 10 minutes.
  • Add the cooked black eyed peas and simmer for 5 minutes more.
  • Serve with white rice and enjoy!


Add in stew beef with the aromatics in step 4 and simmer in water for 45 minutes to make this recipe with meat. 
Keyword beans, blackeyedpeas, stew, vegan

You may need:

Amazon links connect to my affiliate account and are my tried and true recommendations. These are my most loved products I consistently rely upon for many years. If a purchase is made through my links, I may earn a commission. Thank you!

Related Posts

The BEST Ful Mudammas (stewed fava beans) from scratch

The BEST Ful Mudammas (stewed fava beans) from scratch

Ful mudammas (pronounced f-ool, rhyming with pool or tool, but why would I spell it like that, or foul?!)  is a vegetarian dish that is a staple food item in Egypt. It is the national dish of Egypt. You cannot go to Egypt without trying ful at […]

Creamy lentil soup (shorbat ads)

Creamy lentil soup (shorbat ads)

Shorba means soup in Arabic. Ads means lentils, so shorbat ads translates literally into soup of lentils. This popular soup is a Ramadan staple and will be found at Iftar (the daily meal of breaking the fast during Ramadan) tables quite frequently in the Arab world. It […]