Black-Eyed Peas and Sweet Corn – Afropolitan Mom
Connect with us

Food & Recipes

Black-Eyed Peas and Sweet Corn

I mentioned on Monday on the weekly menu planning post, how excited I was to debut this recipe. I wish I had a better picture tough. Beans was a staple at my house when I was young. My mom always said if you want to be tall, you have to eat lots of beans and since I wanted so much to be tall, I loved eating beans, not sure if it worked though because I am a few inches away from my desired height of 5’9″ but I won’t get into that today.

Black-Eyed Peas & Sweet Corn

My mom usually makes her beans and sweet corn with red beans but that’s not easily accessible without going to an African store, so most times I use whatever beans I have on hand,  today happens to be black-eyed peas. I opted to cook the beans in a pressure cooker to  eliminates soaking time, and it also cuts the cooking time down significantly.


  • 2 tablespoon oil
  • 1 large onion (chopped)
  • 4/5 cups chicken broth
  • 1 cup blended pepper (red pepper, onion, tomato and habanero)
  • 2 cups dry black-eyed peas
  • 1 can of sweet corn (15.25 oz)
  • 1/4  cup *palm oil melted or olive oil
  • Salt and seasoning to taste


  1. Heat 2 tbsp oil in pressure cooker until hot
  2. Add chopped onion and sauté until translucent
  3. Add chicken broth and beans – lock the pressure cooker lid in place for about 30 minutes on high pressure
  4. At the sound of the beep, turn off pressure cooker and wait till the air is out and valve drops
  5. Open lid, check to make sure its soft, add pepper and cook till liquid is reduced to desired *consistency
  6. Add sweet corn, salt, palm oil or olive oil and let it simmer for about 8 minutes
  7. Stir, remove from heat and serve

Beans is one of those food that can be used in so many ways – we use it as a side dish, soups, or main dish –  we usually eat it with fried plantain, white rice, with bread as a sandwich (see pic below), the list is endless.

Black-Eyed Peas & Sweet Corn Sandwich

*consistency –  I don’t like my beans too watery, so I usually cook it down till the water is gone, some people like to use the sauce with their rice it depends on your preference.

* Palm Oil – is a type of vegetable cooking oil commonly use in Africa, Southeast Asia and I believe some parts of Brazil.

Today, I am linking up with Turning Clock Back and all she cooks – please check visit their site for more recipes

Kira is the founder of the award-winning lifestyle blog focused on family, tech, fashion, beauty, food, fitness, and travel. She lives in the suburb of NJ with her husband and two daughters. 



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

More in Food & Recipes

All links on this site may be affiliate links and should be considered as such. The Afropolitan Mom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to See our terms and disclosure for more information.
To Top