Green Beans and Black Eyed Peas Stir Fry: Deliciously Simple
Green beans and black-eyed peas stir-fry is a flavorful and simple dish perfect for a quick weeknight meal. I’ve combined the crunchy texture of green beans with the hearty black-eyed peas in this super simple yet incredibly flavorful stir-fry.
Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.
It’s a simple yet flavorful dish that pairs perfectly with steamed rice or warm flatbreads. The combination of spices gives it a warm, earthy flavor with just the right amount of heat. For a complete meal, I like to serve it alongside a cooling cucumber raita. Simple to prepare, this stir fry is ideal for busy weeknights or as a side dish for larger meals.
Ingredients
Black-Eyed Peas (Cooked or Canned): For this recipe, I prefer using freshly cooked black-eyed peas for a richer texture and flavor. If you’re short on time, canned black-eyed peas work perfectly – just make sure to rinse and drain them well.
Green Beans: Fresh green beans are the star of this stir fry. Trim the ends and cut them into 1-inch pieces to ensure even cooking. Their natural crunch complements the tender black-eyed peas beautifully.
Aromatics: Onion, garlic, ginger, and curry leaves form the fragrant base of this dish.
Spices: Cumin, coriander, mustard seeds, turmeric, and cayenne add depth and complexity to the stir-fry. Adjust the cayenne to your preferred level of heat.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Heat oil and add cumin seeds and mustard seeds. Add the chopped onions and sauté for 5-6 minutes. Add the curry leaves, garlic, and ginger. Saute for another minute.
Step 2: Add the turmeric, coriander, red chili powder, and salt. Also, add the green beans and mix to coat them with the spices. Reduce the heat to medium-low, cover the skillet, and let the green beans cook for about 8-10 minutes, stirring occasionally.
Step 3: Add the cooked black-eyed peas to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the flavors meld together. Turn off the heat and add the cilantro and lemon juice. Mix well and serve.
Serving Suggestions
For a hearty meal, serve the Green Beans and Black-Eyed Peas Stir Fry over a bed of steamed rice or alongside warm flatbreads like chapati or roti. For a lighter option, pair it with quinoa or couscous or use it as a filling in a wrap or pita bread.
Adding a dollop of plain yogurt or raita on top can provide a refreshing contrast to the spices. This versatile dish also works well on a bed of mixed greens or spinach for a low-carb option.
Like me, if you love stir fries, check out this curried cabbage stir fry or this zucchini stir fry.
More Black-Eyed Peas Recipe
- Give classic Hoppin’ John a delicious makeover with this quick and easy Instant Pot recipe! This vegan twist features black-eyed peas and rice infused with vibrant Indian spices for a flavorful and satisfying meal.
- Elevate your salads with this delicious Black-Eyed Peas and Corn Salad recipe! Packed with veggies and tossed in a tangy orange juice vinaigrette, it’s the perfect vegan dish for any occasion.
If you tried this Green Beans and Black-Eyed Peas Stir Fry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Frying pan or skillet
Ingredients
- 2 cups black-eyed peas cooked or canned (rinsed and drained)
- 1 lb green beans trimmed and cut into 1-inch pieces
- 2 tablespoon oil
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 sprig curry leaves
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon cayenne adjust to taste
- ½-¾ teaspoon salt adjust as per taste
- 2 tablespoons cilantro chopped, for garnish
- ½ lemon juiced
Instructions
- If using dried black-eyed peas, soak them overnight and cook until tender. If using canned, rinse and drain them.
- In a large skillet, heat oil over medium heat. Add cumin seeds and mustard seeds, letting them sizzle for a few seconds until fragrant.
- Add the chopped onions to the skillet and sauté for 5-6 minutes or until golden brown. Add the curry leaves, garlic, and ginger. Saute for another minute until aromatic. Add the turmeric, coriander, red chili powder, and salt.
- Add the green beans to the skillet and mix to coat them with the spices. Reduce the heat to medium-low, cover the skillet, and let the green beans cook for about 8-10 minutes, stirring occasionally, until they are tender but still have a bit of crunch.
- Add the cooked black-eyed peas to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the flavors meld together.
- Turn off the heat and add the cilantro and lemon juice. Mix well and serve.
Notes
- Cut the beans uniformly to enure they cook evenly.
- Store any leftovers in the refrigerator for 4-5 days or in the freezer for up to two months.
