Spicy paprika black eyed beans with chilli and lime

Ever wondered how to cook black eyed peas? They’re great in stews and curries because they absorb the strong flavours and have a lovely nutty flavour of their own.

Because we’re always short on time, this make ahead spice sensation can be divided into batches and frozen – it tastes better as the beans have time to absorb flavours and the spices suffuse.

These beans like others provide valuable food for your probiotic (healthy) bacteria which helps boost your immune system and so much more. Ready to try?




olive oil

4 tablespoons cumin

2 tablespoons coriander powder

2 tablespoons turmeric

4 tablespoons garam masala

1 tablespoon chilli powder

2 tablespoons smoked paprika

2 X 700g passata (with 4 x 700ml water

4 tablespoons tomato ketchup

Fresh chillies

1kg black eyed beans

2-4 bunches of fresh coriander, chopped

Salt to taste

Black pepper to taste

juice of 6 limes



In a large heavy lidded pan, warm the oil. Add onions and fry until golden brown (add more oil if you need to).

Throw in the powders. Add more oil if you need to until you have a moist paste.

Trun down the heat and add the passatta (if it is too hot, the tomato will bubble and spit), the tomato ketchup and the fresh chillies if using.

Cook until the oil separates from the sauce.

Add the beans.

Fill the passata bottle with water and pour 4 x 700ml water into the mixture.

Add half of the coriander leaves, cover and simmer until the beans are cooked but still firm to the touch (about two hours).

Before serving, add the remaining coriander salt and pepper and stir in the lime juice.

Serve with roti or wholemeal wraps and salad.