Goan Black-Eyed Peas (Slow Cooker)

"From "The Indian Slow Cooker" by Anupy Singla. Goa was originally colonized by the Portuguese. Coconut milk is used frequently in Goan cuisine. This was a really delicious meal, although I am not sure about the quantity of water, see Note. Use a 5 qt slow cooker for full amount, a 3 1/2 qt cooker if you halve the recipe."
 
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photo by Jostlori photo by Jostlori
photo by Jostlori
photo by WhatamIgonnaeatnext photo by WhatamIgonnaeatnext
photo by Jostlori photo by Jostlori
photo by Jostlori photo by Jostlori
photo by Jostlori photo by Jostlori
Ready In:
7hrs 20mins
Ingredients:
14
Yields:
14 cups
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ingredients

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directions

  • Put the black-eyed peas in the slow cooker - no need to presoak.
  • Peel and chop the tomatoes (or do what I did - use canned).
  • Grind together the tomatoes, onion, ginger, garlic and chiles in a food processor (I used my stick blender and a deep-ish bowl). Add to slow cooker.
  • Add the coriander, salt, turmeric, cumin and sugar to the slow cooker.
  • Add the water and give it a stir. Cook on High for 7 hours. (Mine were done in about 5 hours). (See note about water. One reviewer reports using 6 cups and that that was enough.).
  • Just before it's done, stir in the coconut milk and let it heat through, about 10 minutes.
  • Garnish with cilantro. Serve with bread,naan, or rice, or on its own as a soup. (I strained off some of the liquid and served over rice).
  • NOTE - I thought this was too much water. My peas cooked much more quickly than indicated, perhaps they were very fresh and just did not absorb as much water. When making again, I will reduce water and report back.

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Reviews

  1. Loved it! Before putting everything in the slow cooker, I decided to fry the spices in some ghee for about 10 minutes, then added the tomato mixture and fried that up a as well. This really deepened the flavor in the end, I'm sure. I used 6 cups of water instead of 9, and this seemed like the right amount. It came out like a creamy bean curry, basically- somewhere between soup and chili in consistency. Served over quinoa and topped with mango chutney. Thanks for posting another great recipe from this cookbook!
     
  2. We ate this tonight. I used 6 cups of water and one 15 ounce can of fire roasted tomatoes in place of the whole tomatoes. It was perfect. I used a 4 quart crock pot. I aimed for 5 hours, but made cornbread at the end; so it was more like 5 1/2 hours. It smelled like it was gonna be really spicy when it was cooking, and I was a little worried. It was fine, however.
     
    • Review photo by WhatamIgonnaeatnext
  3. We love black-eyed peas here in the South and we thoroughly enjoyed a different take on this dish. I was a little concerned that the amount of seasoning might overpower the dish, but it doesn't -- the spices are flavorful, but subtle. The addition of the coconut milk and cilantro was a great addition.
     
  4. Wow - I would give these beans 10 stars! Other reviewers said it made a lot, so I cut the recipe to two thirds (2 cups of dried black-eyed peas). And also cut the water to 3 cups. Rather than the long slow-cooker process, I used my instant pot at high pressure for 9 minutes, releasing the steam after 5 minutes. These beans are amazingly good, I could see making a whole meal of these with a side of freshly made naan. Thanks for sharing another great recipe, Duonyte!
     
  5. What a delightful surprise! I used canned tomatoes, 6 cups of water, and only one pepper. I also added sliced carrots, celery, and a handful of coconut shredds. The result was a tasty thick-ish soup. The batch made a very full crockpot. I froze in small 3 cup bags for future meals and it's reheated wonderfully. This recipe is going into my meatless cookbook. Thank you for sharing the recipe!
     
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RECIPE SUBMITTED BY

My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
 
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