Loubya or black eyed peas (vegan)

My grandma used to say “Eat more Loubya, you’ll have lots of children!”. Every New Year’s Eve these delicious Black Eyed Susies (as we called them in England) made their way onto our holiday table. This has been a very challenging year for many. So to make our very small holiday special, I decided to make some of the traditional family dishes. I am sharing this dish with you so you can enjoy too.

Ingredients:

• 2 cups dry black eyed peas
• 1 vegetable bouillon cube
• 1 small onion
• 2 stalks celery
• 3 cloves garlic
• 2 large tomatoes
• 1 cup tomato paste
• 1/2 cup fresh cilantro

Spice mix

• 1 tsp Cinnamon
• 1 tsp Oregano
• 1/2 tsp Allspice
• 1/2 tsp Nutmeg
• 1 tsp Coriander
• 1 tsp Cumin
• 1 tsp Chili
• Salt and pepper to taste

Directions:

I always make extra spice mix  that I use on other dishes like chicken or vegetable stew.

• Soak beans for 24 hours rinsing occasionally
• Cover beans with water and place in a slow cooker with a vegetable bouillon cube.
• Set the cooker on slow and cook for 7-8 hours or until tender
• Once cooked add all the chopped vegetable ingredients and the spice mix
• Take some of the bean liquid and mix in the tomato paste and add in to the bean mixture
• Cook on slow for another 4 hours
• Serve with rice a d enjoy! 

Janette Spreyer

Healthy recipes contributor,

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