Black-Eyed Pea Taco

Prep Time

10 minutes

Prep Notes

Bean Soaking Time: 4-8 hours

Cooking Time

40 minutes


4 servings


1 cup black-eyed peas
2-3 cups water
1 lemon juice
2 tbsp apple cider vinegar
4 tbsps extra virgin olive oil
1/2 cup roasted capsicum, finely chopped (you can use bottled roasted capsicum)
1/2 cup tomatoes, finely chopped
1/4 cup parsley diced
1/4 cup mint diced
Salt to taste
1 lettuce (break off the leaves in whole pieces and use as cups / taco shells for the pea mix)


  1. If using dried peas, pour the black-eyed peas into a bowl and cover with fresh water to soak for at least 3 hours.
  2. Strain beans and add in more water in a pot. (Water should be just higher than the beans). Bring to boil then reduce to a simmer.
  3. Leave to cook for about 35 minutes or until soft. If necessary, you might need to add more water as you go until beans are tender.
  4. Once cooked, strain beans. 
  5. To make the dressing, whisk together the lemon juice, apple cider vinegar, salt and olive oil in a separate bowl.
  6. Combine the beans, capsicum, tomatoes, mint and parsley. Pour some of the dressing over the beans and mix. Add more dressing and salt to taste. 
  7. Serve a small portion of hot beans on a lettuce leaf cup. You can also top with cashew cheese for extra taste.