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BLACK EYED PEAS STEW

Hearty Black Eyed Peas Stew

A nutritious and flavorful stew made with black-eyed peas, vegetables, and spices, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

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)

Equipment

  • large pot

Method
 

  1. 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.
  2. 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.
  3. Add ground cumin, smoked paprika, salt, and pepper. Stir well to combine. Incorporate drained diced tomatoes and add the bay leaf. Mix everything together.
  4. 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.
  5. 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.