Ingredients
Scale
- 1 can (15 ounces) of nyimo beans (or black-eyed peas), drained and rinsed
- 1 can (14.5 ounces) of diced tomatoes, with juice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 teaspoon lemon juice (optional)
Instructions
- Warm the olive oil in a medium saucepan over medium heat.
- Add the finely chopped onion and sauté for approximately 5 minutes, or until soft and translucent.
- Incorporate the minced garlic and cook for an additional minute.
- Introduce the diced tomatoes along with their juice, followed by the nyimo beans, ground cumin, smoked paprika, salt, and black pepper. Stir until well mixed.
- Allow the mixture to come to a gentle simmer, then lower the heat and cover the pot.
- Let it cook for about 15-20 minutes, stirring occasionally.
- If desired, drizzle in some lemon juice just before serving.
- Serve warm, garnished with fresh parsley on top.
Notes
- This dish serves 4 people.
- For a zesty flavor, add lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: African
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg