Black-Eyed Peas With Cilantro [Lubia]

For Middle-Eastern Jews, eating black-eyed peas, or Lubia, at Rosh Hashanah, the Jewish New Year, embodies wishes for prosperity and good fortune in the coming year.


2 large cloves garlic, chopped
3 Tbs olive oil
4 Cups [2 pkgs] frozen black-eyed peas
1 – 8-ounce can tomato sauce
2 teaspoons chopped fresh cilantro stems
1 teaspoon ground coriander
Salt and freshly ground pepper
Freshly cooked long-grain white rice


In a large saucepan, cook the garlic in the olive oil on the stove over medium heat, until it is softened and just tinged with gold, about 2 – 3 minutes. Add the black eyed peas, tomato sauce, cilantro root (or stems), and enough fresh cold water to cover the peas by about 1 inch.

Bring the mixture to a boil, and simmer it, covered, over low heat. Add coriander, salt and pepper to taste after cooking for 10 minutes. Add more water if necessary to keep the peas quite soupy; there should be enough water to form some sauce. Cook frozen peas for a total of 20-30 minutes, or until the peas are tender.

Stir in the chopped cilantro and serve the lubia over the rice, garnished with additional cilantro leaves.