A new year is coming up and here in the South we like to ring it in with a bit of good luck, courtesy of black eyed peas. It’s one of those traditions that I absolutely love. Each year I try to make black eyed peas in a different manner.

This year’s beans are inspired by an unlikely pantry staple—pizza sauce. Rao’s Homemade Pizza Sauce specifically. I love the flavor and texture the sauce adds to this dish.

I was hesitant to call these Pizza Black Eyed Peas, mainly because I did not want to add any cheese, which makes this dish vegan and plant based, plus a healthy way to kick off 2022.

I don’t actually know if black eyed peas bring good luck, but what’s the harm?

Hope you’ll make these!

Here’s how you can make them -

Masala Black Eyed Peas

Overnight Soak

1.5 cups Black Eyed Peas, dry

3 cups water

Combine in a bowl, cover lightly, soak overnight.

Boiled Peas

Soaked beans

1 tsp salt

3 cups water

Masala Black eyed peas

Fresh Ginger - 2” piece (1 oz)

Garlic cloves - 6 to 7

Red onion, medium chopped fine - 3/4 cup (4oz)

Olive Oil - 4 Tbsp

Cumin - 1 tsp

Red chili powder - 1/2 tsp

Corriander powder - 1/2 tsp

Garam masala - 1 tsp

Turmeric - 1/2 tsp

Cinnamon - 1 small pinch

Salt - 1/2 to 1 tsp

Honey - small dash

Pizza sauce (or marinara) - 1 cup

Cilantro, chopped - 1/4 cup (Plus more for garnish)

Combine soaked peas with 3 cups water and 1 tsp salt and boil for 30 minutes. Once boiled, leave them in hot water while prepping the rest of the ingredients. We want to use the water the beans are boiling in, because there’s so much flavor in that “broth”. Bean broth, as I like to call it.
In a pan, add oil. Once hot, add cumin, let sputter.
Add ginger and garlic and cook for 30 seconds.
Add onion and sauté for 2 to 3 minutes, just until the onions looks translucent and slightly caramelized.
Add in all the spices (red chilii, corrainder, turmeric, garam masala, cinnamon, and salt) cook for another minute.
Pour in sauce and cook for 4 to 5 minutes on medium heat, until oil starts to separate. Adjust salt and any spices at this stage.
Add in beans along with the bean broth.
Cook for 20 minutes, stirring occasionally. Drizzle in a dash of honey, Stir + Serve.
Garnish with more cilantro if you’d like.
Masala beans are ready to serve with hot rice or chunks of hearty bread!

Store any leftovers in the fridge for 3 to 4 days!