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Serving NY, NJ CT

Black-Eyed Peas with Roasted Red Pepper and Dill

During this bleak and cold season, we are in, I am thinking about the neglected black and white pea we know as the black-eyed pea. It deserves a place on the nutritious table.  It is known to aid digestion, increase folate intake and due to its fiber, helps you stay full between meals.

Here is the easy recipe.  Serves 4-6


1 cup dried black-eyed peas

2-3 cups filtered water

1 red bell pepper

2 tablespoons olive oil

2 teaspoons minced garlic

1/2 small onion diced

2 ribs celery diced

2-3 tablespoons coconut aminos

1-2 tablespoons coconut vinegar

1/3 cup minced dill

Sea salt and black pepper to taste


In a medium pot, add the peas and water.  Cover and bring to a boil on medium-high heat.  When boiling, turn the heat down to simmer.  Continue cooking until peas are just tender.  If you overcook them, they will become mushy.  Drain and set aside.

Put the bell pepper over the grating of an open flame.  Continue to turn till blackened all over.  Rinse under cold water.  The black charred skin should rub off easily.  If it does not, use a peeler.  Remove stem and seeds.  Dice up into equally sized pieces.  Set aside.

In a large skillet, add the oil and garlic.  Cover and cook on medium heat till golden.  Add the onions and celery and cook till tender.  Add the peas and peppers and the remaining ingredients.