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Loubiya (Egyptian Black Eyed Peas Stew)

5 from 3 votes
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.
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Course: Main Course
Cuisine: egyptian, Middle Eastern
Ingredients Equipment Method Notes

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

Equipment

  • Instant Pot (to cook the dry beans)

Method
 

  1. 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
  2. In a separate stock pot, saute onions in olive oil over high heat until golden.
  3. 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.
  4. Add minced shallots, garlic, and carrots.
  5. Pour in the tomatoes, followed by the water or broth. Turn heat back up to medium-high.
  6. Add salt and pepper to taste, starting with 1 teaspoon of salt as you can add more once you add the black eyed peas.
  7. Simmer the tomato broth for 10 minutes.
  8. Add the cooked black eyed peas and simmer for 5 minutes more.
  9. 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.