Nigerian-style Black Eyed Peas
Beans are an important staple in Nigerian cuisine. This is a basic recipe of how to prepare black eyed peas. You can also use a small red bean as a substitute. I always recommend using dried beans as opposed to canned. They soak up a lot of flavor, unlike canned beans that are already hydrated. The beans are always accompanied by rice as the perfect pair to this side dish.
Ingredients
- 1 cup dried black eyed peas or red beans
- water
- 1 medium onion grated
- 1 cube maggi bouillon
- salt and black pepper to taste
Instructions
- Soak the beans in cold water for 3 hours. Drain the liquid.
- Place the beans in a pot. Fill with water, covering with at least an inch above the beans. Bring to a boil and simmer for 45 minutes.
- Add in the grated onion, maggi cube, salt, and pepper. Simmer until the majority of the liquid is soaked up; about 15 more minutes.
