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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

Equipment

  • Instant Pot (to cook the dry beans)

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

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