What makes black-eyed peas Egyptian? They’re cooked in a tomato and onion based sauce so common to Egyptian cooking — a category of dishes known as tabikh or, literally, “cooked food.” Many vegetables and beans are cooked in this style including peas, green beans, spinach, okra and zucchini. Sometimes ground beef or stew beef is added but not during times of fasting in Coptic households. You can make this on your stovetop or in the instant pot but I’ve taken to using the instant pot for dishes with beans as it significantly cuts the time.

Egyptian Black-Eyed Peas

Instant Pot or Stovetop
Course: Main Course
Keyword: Vegan
Servings: 4


  • Instant Pot


  • 1 tbsp olive oil
  • 1 ea onion, chopped
  • cup dry black-eyed peas
  • 3 oz tomato paste
  • cups vegetable broth or water see notes for stovetop modifications
  • 1 tsp salt
  • ½ tsp pepper


  • Turn the instant pot on to the sauté function. Add oil when hot and sauté onions until translucent.
  • Mix tomato paste into the broth or water and add to instant pot. Stir in the dry beans, salt and pepper.
  • Secure the lid on the instant pot. Set the steam release valve to the sealing position.
  • Set the instant pot to "manual" on "high" for 17 minutes.
  • Allow natural release for 15 minutes then vent to release remaining pressure.
  • Serve alone or with rice.


For stovetop:
Reduce initial quantity of water or broth to 2 1/2 cups , adding more as needed during cooking
In a small saucepan sauté onions in oil until tender. Add tomato paste mixture as above along with salt and pepper.  Bring to a boil.  Reduce heat and and stir in black-eyed peas. Cover and simmer over medium heat for one hour or until black-eyed peas are tender. 

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