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Vegan Black-Eyed Bean Stew

Vegan Black-Eyed Bean (Pea) Stew

  • Author: Michael Ofei
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4


Wondering what to do with black-eyed beans? Try this authentic vegan blacked-eyed bean stew with a “meaty” texture and packed with flavour.


  • ⅓ cup neutral cooking oil (we use rice bran oil)
  • 1 medium onion, diced finely
  • 1 large or 2 medium garlic cloves, crushed
  • 1 heaped tablespoon tomato paste
  • 1 heaped teaspoon turmeric powder
  • ½ teaspoon chilli powder
  • 1 can / 400g / 14.10 ounces diced tomatoes
  • 2 cups cooked* black-eyed beans (or around 700g canned) 
  • Salt, to taste


  1. In a large saucepan on medium heat, add the oil and onion. Saute until they start to slightly brown.
  2. Add in the garlic and cook for a further couple of minutes.
  3. Add in the tomato paste and mix well.
  4. Add in turmeric and chilli powder and canned tomato—Cook for 5 minutes.
  5. Add in beans and stir well, followed by 1½ cups / 370ml water. I usually use the can from the tomatoes, fill it up with water, and add it.
  6. Bring to a simmer and leave for 10 minutes on medium.
  7. Season and test the beans to make sure they’re nice and soft, not mushy but soft.
  8. Serve with plantain, yams, rice or quinoa.


Cooking black-eyed beans: After soaking the beans overnight, rinse and cook with water, just covering the beans for 30 minutes. They should be a little bit undercooked as you will continue the cooking process in the stew. Once cooked, rinse and add to the tomato base.

  • Diet: Vegan

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