Print This Recipe Written by Chacha on Aug 3rd, 2012 in Appetizer, Dry Beans, Meatless Side dish, Recipe, Soups | No Comments


Servings: 8 to 10


  • 1 pound dried black eye peas
  • Extra-virgin olive oil
  • 2 1/2 quarts water
  • 5 large cloves of garlic, smashed, divided
  • 1 big onion, thinly sliced, divided
  • 1/2 green pepper, seeded and finely chopped
  • ½ tsp. oregano
  • 1 tsp. ground cumin
  • 2 tbsp. vinegar
  • 2 tsp. tomato paste
  • 1/4 cup freshly chopped cilantro leaves
  • Tabasco sauce, to taste
  • Kosher salt and freshly ground black pepper
  • 1/2 cup crème fraiche
  • 2 tablespoons chopped chives


Pick through the beans and discard any debris. Put the beans in a strainer and rinse under cold running water.

In a large Dutch oven, combine the beans, one-count olive oil, ½ of the onion, green pepper and two smashed cloves of garlic. (Note: DO NOT add salt here! Adding salt at this point can prevent the beans from cooking properly and makes the skins of the beans tough.) Add water. Set pot over high heat. Bring to a boil. Cover. Reduce the heat to a simmer. Cook for 4 hours, or until beans are tender.

When beans are tender, season the liquid well with salt. Let the beans simmer in the salted liquid for 10 minutes. This will allow the beans to absorb seasoning without making the skins tough.

Meanwhile, in a small saucepan, heat 3-count of olive oil over medium heat, Add remaining onion. Cook about 7 minutes. Add the oregano, cumin, tomato paste, cilantro and Tabasco. Sauté for 3 more minutes. Season with salt and pepper, to taste. Remove from the heat. Pour the mixture into the beans. Stir to combine. (Note: Extra water can be added at this point if the soup is too thick.) Simmer for 20 minutes.

Taste and add extra salt, pepper, and/or vinegar only if required. Ladle soup into individual serving bowls. Garnish each with 1 tablespoon of crème fraiche and chopped chives. Serve immediately.

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