Hearty Black Eyed Peas Stew
A nutritious and flavorful stew made with black-eyed peas, vegetables, and spices, perfect for any occasion.
Equipment
- large pot
Ingredients
Main Ingredients
- 1 cup dried black-eyed peas soaked overnight
- 4 cups vegetable broth
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium carrot diced
- 1 stalk celery diced
- 1 bell pepper chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- to taste Salt and pepper
- 2 tablespoons olive oil
- 1 can (14.5 oz) diced tomatoes drained
- 1 bay leaf
- to taste Fresh parsley chopped (for garnish)
Instructions
- Drain the soaked black-eyed peas and rinse them under cold water. In a large pot, combine the soaked peas with the vegetable broth. Bring to a boil, then reduce heat and let simmer for about 30 minutes until tender. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add chopped onion, diced carrot, diced celery, and chopped bell pepper. Sauté for 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute.
- Add ground cumin, smoked paprika, salt, and pepper. Stir well to combine. Incorporate drained diced tomatoes and add the bay leaf. Mix everything together.
- Return the cooked black-eyed peas to the pot. Stir to combine. If desired, add more vegetable broth for a thinner consistency. Let simmer for another 15-20 minutes.
- Remove the bay leaf before serving. Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot.
Notes
Soaking the black-eyed peas overnight is crucial for reducing cooking time and aiding digestion. Adjust the consistency of the stew by adding more broth if needed.