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Bulk: 1.3 kg Black Eyed Peas


Black Eyed Peas, 1.3 kg bag

Black Eyed Peas are a protein and fibre-rich bean. They have a firm texture and a nutty flavour, and make a yummy side dish and a hearty addition to any soup, stew, or salad.

Due to the high protein content of Black Eyed Peas, they make a great plant-based substitute for meats, without the damaging cholesterol and saturated fat.

Origin: Madagascar

Weight: 1.3 kg, net about 12 servings

Fun Facts about Black Eyed Peas:

  • Despite being called a pea, Black Eyed Peas are actually a bean!  
  • In South America, eating Black Eyed Peas and greens (such as collards) on New Year’s Day is considered good luck: the peas symbolize coins and the greens symbolize paper money.
  • The ancient Greeks and Romans preferred Black Eyed Peas to chickpeas.


  1. Soak peas for overnight or for 12 hours.
  2. Drain the water, rinse again (helps avoid gassiness after eating), place in a pot and add water (3 cups water to 1 cup of dried beans).
  3. Bring to boil, then lower the heat to a simmer for about an hour.

RECIPE: Simple Black Eyed Peas Stew

black eyed peas



  1. Add black eyed beans to a large bowl and add water to cover by at least 10 cm. Cover and let soak for 12 hours or overnight.
  2. Drain black eyed beans and rinse under cold water. In a large pot over medium heat, add black eyed beans and vegetable broth. Bring to a boil, then reduce heat and let simmer, covered, for 45 minutes or until black eyed beans are tender. 
  3. Stir in spinach and simmer another 5 minutes. Season with Himalayan salt and pepper.


RECIPE: Black-Eyed Peas Curry 

Easy to prepare, lightly-spiced mild coconut curry with Black Eyed Peas that’s great for people who want a creamy curry.

black eyed peas recipe


  • 1 cup dried Black Eyed Peas (2 1/2 cups cooked)
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon minced ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cumin powder
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala 
  • 1 tablespoon coriander powder
  • 3 tomatoes, diced
  • 1 cup coconut milk
  • Salt, to taste
  • A bunch of fresh cilantro, chopped, for garnish


  1. Rinse and pick through the Black Eyed Peas. Put your Black Eyed Peas in a pot and cover with water and add salt to taste. Bring them to a boil, then reduce to a simmer and cook until the Black Eyed Peas are soft, for about 30-45 minutes. Drain.
  2. While the Black Eyed Peas are cooking, prepare the coconut curry sauce. Heat oil in a large saucepan over medium-high heat. Add the cumin seeds and fry, stirring, for 20 – 30 seconds or until the seeds are fragrant and begin to crackle.
  3. Reduce the heat to medium and add the onion. Fry until transparent then add the garlic and ginger and fry until soft. Add all the spice powders and fry, stirring, for about a minute or until they release their aroma.
  4. Add the tomato and raise heat to medium-high. Simmer, stirring occasionally and crushing the tomatoes with the back of your spoon until you get a thick sauce. Add the Black Eyed Peas, coconut milk and salt to taste. Simmer for a couple of minutes or until the sauce reaches the consistency that you like.
  5. Serve with fresh chopped cilantro sprinkled on top and basmati rice.

Recipe and Image from

RECIPE: Black Eyed Pea Salad

A refreshing salad with cucumbers, black eyed peas, tomatoes and creamy avocado. Great for summer picnics and barbecues. 

black eyed peas salad


  • 1 medium Orange
  • 1 Lemon
  • 1 Lime
  • 1 teaspoon minced garlic
  • ¼ cup small diced onion
  • ½ -1 teaspoon cumin
  • ¼ cup olive oil
  • 1 Tablespoon maple syrup
  • 2-3 Tablespoons fresh herbs (cilantro or parsley)
  • Salt and pepper to taste

Veggies and fruits

  • 3-4 cups cooked black eyed peas
  • 1 canned corn
  • ½ cup chopped red onion
  • 1-2 cup cherry tomatoes sliced
  • 1-2 cup cucumber diced
  • ½ bell pepper diced
  • 1 avocado peeled and chopped


  1. Squeeze out juice from orange, lemon and lime into a pan. Add cumin, maple syrup, garlic,onion, oil and herbs. Whisk everything together then lightly salt and pepper to taste. Mix well to combine, adjust for seasoning. Refrigerate until ready to use.
  2. Drain and rinse your soaked Black Eyed Peas and place in a large bowl. Repeat this process for the corn. Add diced cucumber, bell pepper, cherry tomatoes.
  3. Dice avocados and drizzle with lemon to prevent discoloration, before adding to the rest of the vegetables.
  4. Pour over the dressing / marinade mixture over the salad, stir to coat, cover and place in the fridge for 2 hours or more before serving. Take note to stir in occasionally.
  5. Give it a stir before serving.

Recipe and image inspired from

We hope you love these Black Eyed Peas recipes above. If you also love black eyed peas and would like to share your recipes, please email us on

Category: beans, black eyed peas, peas

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