Black Eye Peas

In high school, maybe sophomore year, I had a girlfriend called Esther for a couple of months. She lived in Shchoonat Hatikva which literally means Hope Neighborhood and hope was really needed there. Anyway… I used to ride my bicycle to her house, and one of the times when I arrived her mother was pealing fresh Loobia (Hebrew: לוביה), which is Black Eye Peas, and asked me to help her, which of course I did. So for an hour I was pealing Loobia and later that evening I ate some.

For some reason that memory surfaced about a week ago, so I got a bag of dry Black Eye Peas. I made it today and it is so good!

Black Eye Peas are actually a type of beans, and they are really tasty and easy to make.


  • 2 cups dry Black Eye Peas (BEP)
  • Hot water for soaking
  • Olive oil
  • 2 medium onions chopped small
  • 5 cloves garlic chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp coriander powder
  • 1/4 tsp cumin
  • pinch hot red pepper to taste
  • Optional 1/2 tsp beet powder
  • 3 cups water

Place BEP in a bowl and pout hot water to cover plus a couple of cups. Let soak for at least 4 hours or overnight.

Strain soaked BEP.

Sauté onion in olive oil until golden. Add garlic until garlic golden.

Add everything including 3 cups of water and bring to a boil.

Lower flame and simmer uncovered on low for an hour, stirring lightly from time to time.

If there are still liquids let cook until still looks wet but not liquids are on the bottom.

That’s it. Use as a side for anything, or by itself. Cilantro, parsley or scallions on top is great. Enjoy.

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