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Black-eyed peas with vegetables

Local name : Ñebbe

Black-eyed peas simmered with carrot, cabbage and sweet potato, the everyday pot in Senegalese homes.

VeganGluten-free#black-eyed peas#beans#vegetables#stew#senegal
Black-eyed peas with vegetables

Photo : Kalsoum17 · CC BY-SA 4.0

Prep
20 min
Cook
50 min
Total
70 min
Serves
4
Difficulty
Easy

Method

  1. Soften the onion in the oil for 5 minutes, add the garlic then the tomato purée, and fry for 3 minutes.
  2. Add the drained peas, bay leaf, whole chilli and water. Bring to the boil.
  3. Simmer covered for 30 minutes, until the peas begin to give.
  4. Add the carrots and sweet potato and cook for 12 minutes.
  5. Add the cabbage and cook for 8 minutes more, until tender but still holding together.
  6. Lift out the chilli and season. Serve with white rice or bread.

Salt only at the end: added early it toughens the skins and stretches the cooking time.

Nutrition · per serving

Calories
456 kcal
Protein
20.8 g
Fat
11.6 g
Carbohydrate
71.3 g
Fibre
13.5 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why keep the chilli whole and remove it at the end?

Whole and unpierced, it perfumes the broth without releasing its heat. That is what lets the whole table eat the same pot. Anyone who wants heat can crush it into their own bowl.

Is four hours enough soaking for black-eyed peas?

Yes, black-eyed peas have thin skins and rehydrate much faster than kidney or white beans. They then cook in about thirty minutes, which is why the vegetables go in later.

My beans are still hard while the vegetables are done. What now?

Salt probably went in too early, toughening the skins and stalling the softening. Season only at the very end. If the beans are already behind, lift out the vegetables, keep simmering the beans, then bring it all back together.

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