Side Dish: Guinea-Bissau – Northern Culinary Region – Feijão-fradinho estufado com tomate e cebola (Stewed black-eyed peas with tomato and onion)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) dried black-eyed peas, picked and rinsed
- 6 cups (1.4 L) low-sodium vegetable or chicken broth (or water)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) palm oil (dendê), optional but recommended for authentic flavor
- 1 medium onion, thinly sliced, approx. 8 oz (225 g)
- 1 (14 oz) can (400 g) crushed tomatoes
- 3 cloves (approx. 9 g) garlic, minced
- 1 bay leaf
- 1 tsp (5 g) dried thyme or 1 sprig fresh thyme
- 1 tsp (2 g) smoked paprika (or regular paprika)
- 1/2 tsp (1 g) ground black pepper
- 1 to 2 tsp (5–10 g) coarse salt, plus more to taste
- 1 small bird's eye chili or 1/2 small Scotch bonnet, finely chopped (optional, for heat)
- 1 tbsp (15 ml) lime juice (about 1/2 lime), optional to brighten
- 2 tbsp (8 g) chopped cilantro or parsley, for garnish

Instructions

1. If using dried black-eyed peas, inspect and rinse them, then soak: for best results cover with water and soak 6–8 hours or overnight; for a quick soak, place peas in a pot, cover with 2 inches of water, bring to a boil 2 minutes, then remove from heat and let sit 1 hour; drain before cooking.
2. In a heavy pot or Dutch oven, heat the vegetable oil and palm oil (if using) over medium heat until shimmering. Add the sliced onion and cook, stirring occasionally, until soft and beginning to brown, about 6–8 minutes.
3. Add the minced garlic and chopped chili (if using) and cook 30–60 seconds until fragrant. Stir in the crushed tomatoes, bay leaf, thyme, smoked paprika, black pepper, and 1 tsp of the salt. Cook, stirring, 3–4 minutes to mellow the tomato.
4. Add the drained black-eyed peas and the broth (or water) to the pot. Bring to a gentle boil, then reduce heat to low, partially cover, and simmer until the peas are tender, about 40–60 minutes (time varies by age of beans). Stir occasionally and add more liquid if needed to keep peas just covered.
5. When peas are tender, taste and season with remaining salt and more pepper if desired. For a creamier texture, mash about 1 cup of the peas against the side of the pot with a spoon and stir to incorporate, or use the back of a ladle to lightly crush some beans.
6. Remove and discard the bay leaf and thyme sprig (if used). Stir in the lime juice if using, and adjust seasoning. Let rest off heat 5 minutes for flavors to meld.
7. Transfer to a serving bowl and garnish with chopped cilantro or parsley. Serve warm alongside Frango Grelhado (Guinea-Bissau grilled chicken), rice, fried plantains, or boiled cassava.