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BLACK-EYED PEA STEW

Hearty Black-Eyed Pea Stew

A comforting and nutritious stew made with black-eyed peas, fresh vegetables, and aromatic spices.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

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.

Equipment

  • large pot

Method
 

  1. Soak the black-eyed peas overnight, then drain and rinse them.
  2. 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.
  3. Stir in cumin, smoked paprika, and cayenne pepper. Cook for an additional minute.
  4. 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.
  5. 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.
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