You are here: Home » Recipes » Black-Eyed Peas West African Style Black-Eyed Peas West African Style Recipe by Chinet® Yield 8 servings PrintEmail Ingredients 16 ounces dried black-eyed peas8 cups water2 -- vegetable or chicken bouillon cubes1 teaspoon salt2 tablespoons vegetable oil1 -- onion, chopped2 -- garlic cloves, minced1 -- (15-ounce) can diced tomatoes1 1/2 teaspoons Garam Masala1 teaspoon paprika1 teaspoon honey -- Salt and pepper Instructions Rinse black-eyed peas in a colander or strainer and pick through to find any small stones or debris. In a large stock pot, boil on high in the measured water for 15 minutes. Crumble bouillon cubes into peas and add salt. Reduce heat and simmer 60 to 70 minutes, stirring halfway through cooking. In a heavy skillet, heat oil and sauté onion until translucent, add garlic and sauté for another minute, then add tomatoes and spices and cook gently for 10 minutes. Add salt and pepper to taste. Add this mixture to the peas and cook for an additional 10 minutes. Serve over rice.