Black Eyed Peas in Olive Oil | Turkish Eats


  • Fresh pinto beans (~1.5 lb)
  • 2 small onions, finely chopped
  • 4 medium carrots, sliced 1/4" thick
  • 1/2 cup olive oil
  • 2 large garlic cloves, crushed
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 2 cups hot water
  • lemon juice (when served)


  1. Wash the fresh black eyed peas in plenty of cold water, set aside.
  2. Heat the olive oil. Add the onions, peppers and the garlic cloves. Sautee until the onions are tender and look shiny and golden in color.
  3. Add the black eyed peas and continue sauteeing for about two to three more minutes.
  4. Gently pour 2 cups hot water, add salt and sugar.
  5. Bring to a boil, reduce heat and simmer for 30 minutes or until the beans are tender.
  6. Add a little lemon juice to each plate for zest.

© Mehmet Ozturk 2017