Hearty Black-Eyed Pea Stew
A comforting and nutritious stew made with black-eyed peas, fresh vegetables, and aromatic spices.
Equipment
- large pot
Ingredients
For the stew
- 1 cup dried black-eyed peas Soaked overnight for optimal tenderness.
- 2 tablespoons olive oil For sautéing the vegetables.
- 1 medium onion Chopped.
- 2 cloves garlic Minced.
- 1 medium bell pepper Chopped.
- 2 medium carrots Diced.
- 2 stalks celery Diced.
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper Optional.
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes Undrained.
- to taste salt and pepper
- to taste fresh parsley Chopped, for garnish.
Instructions
- Soak the black-eyed peas overnight, then drain and rinse them.
- In a large pot, heat olive oil over medium heat. Add onion, garlic, bell pepper, carrots, and celery. Sauté for 5-7 minutes until softened.
- Stir in cumin, smoked paprika, and cayenne pepper. Cook for an additional minute.
- Add the soaked black-eyed peas, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
Soaking the peas overnight is crucial for tenderness. Adjust seasoning before serving.