African Black Eyed Peas

4.4 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 151.4
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 911.6 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 7.4 g
  • Protein: 4.3 g

View full nutritional breakdown of African Black Eyed Peas calories by ingredient

Number of Servings: 5


    16 oz black eyed peas
    8 cups water
    1/2 tsp lawry's seasoned salt
    1 tsp. table salt
    1/8 cup canola oil
    1 onion, chopped
    15 oz can diced tomatoes
    1.5 tsp curry powder
    1 tsp paprika


Wash black eye peas in a colander or strainer. Boil on high for 15 minutes (use a timer or watch the clock) in a 3 quart or larger-sized pot. Add 1/2 teaspoon Lawry's Seasoned Salt and 1 teaspoon table salt.
Reduce heat to medium low and simmer for about 60 to 70 minutes, stirring occasionally. The more you stir the more mushy the black eye peas will be. If you want them to be firm and well-formed, then stir only once halfway during cooking.

Appearance: The black eye peas start out white and black and become brown when completely cooked. While cooking they look alarming, as though lots of little eyes are boiling and staring at you. Because of the contrast of black and white it is strange, but as it cooks, the white of the peas turn brown and the awkward contrast is gone.

Sauté onion in cooking oil for 10 minutes, then add tomatoes and spices and cook for 10 minutes or so. Add this mixture to the black eyed peas and cook for about 10 minutes.

Nutrition Facts

African Black Eyed Peas

5 Servings

Amount Per Serving

Calories 151.4

Total Fat 3.7 g

Saturated Fat 0.2 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 1.7 g

Cholesterol 0.0 mg

Sodium 911.6 mg

Potassium 73.2 mg

Total Carbohydrate 27.5 g

Dietary Fiber 7.4 g

Sugars 6.4 g

Protein 4.3 g

Vitamin A 38.2 %

Vitamin B-12 0.0 %

Vitamin B-6 4.3 %

Vitamin C 19.7 %

Vitamin D 0.0 %

Vitamin E 3.1 %

Calcium 15.9 %

Copper 2.6 %

Folate 1.6 %

Iron 10.4 %

Magnesium 2.4 %

Manganese 3.0 %

Niacin 1.3 %

Pantothenic Acid 0.5 %

Phosphorus 1.3 %

Riboflavin 1.7 %

Selenium 0.4 %

Thiamin 1.3 %

Zinc 0.8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Number of Servings: 5

Recipe submitted by SparkPeople user CRISTEE.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    Delicious! Although not necessary, it lends itself to tinkering: garlic, green and/or red peppers, celery, oregano, basil carrots, etc. - 6/24/11

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    sometimes you can alternate the canola oil with palm oil to give a different flavour - 12/5/10

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    thank for this easy and cheap idea! i used canned black eyed peas, red onion, fresh tomato, chili powder, season salt, and added bacon bits and little brown sugar. i just cooked it all in the skillet since my peas were canned. And since i was cooking for one i used only 1.5 table spoons of oil. - 8/30/09

  • no profile photo

    One of my favorites! I usually add garlic powder and black pepper once I have combined all the ingredients. - 1/3/21

  • no profile photo

    Good - 5/14/20