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Mince with Black Eye Peas/Beans: Image

Black eye peas are delicious if mixed with spices such as red chillies or jalapeno peppers. I have cooked them in lamb mince. To save time this dish can be cooked in the pressure cooker with a timer of ten minutes however, if cooking in a saucepan cover and leave for up to 45 minutes to 1 hour. Check frequently as you may have to add some more water. As always lentils and beans require soaking prior to cooking and this will also reduce the cooking time.

Suitable for: Gluten free

Prep: 20 mins, Cooks In: 15 mins

Serves: 4-6 people

200g black eye peas (washed and soaked for 45 mins)
735g lamb mince
1 sliced onion
2 green chillies (Strength varies please be cautious)
200g chopped tin tomato
½ inch ginger
2 garlic cloves
1 ½ tsp salt or to taste
1 level tsp coriander powder
1 level tsp cumin powder
1 level tsp turmeric
½ tsp red chilli powder (optional)
2 tbsp oil (I use sunflower)
300ml water
¼ tsp garam masala (optional)
½ lemon wedges (optional)


  1. Heat oil in saucepan , add chopped onion and fry until light golden/brown

  2. Remove onions from pan and blend with tomatoes, chillies, garlic, ginger in food processor

  3. Transfer the mixture into the saucepan and add all the spices and stir on medium heat

  4. Add mince, cook until colour changes and keep stirring to avoid any lumps

  5. Mix in the black eye peas and add water

  6. Cover and cook. If cooking in a pressure cooker wait for the pressure whistle for 10 mins

  7. Open the cooker when the pressure has dropped to check if the peas are soft

  8. Garnish with a pinch of garam masala and squeeze some lemon on top before serving

  9. Serve with naan, roti or wrap

Mince with Black Eye Peas/Beans: Text
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