Black-Eyed Pea Stew with Chefs Touch (Printable Version)

Tender black-eyed peas and vegetables simmered in savory tomato broth for a hearty, nourishing meal.

# What You Need:

→ Vegetables

01 - 2 tablespoons extra virgin olive oil
02 - 1 large sweet onion, diced small
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 medium potatoes, peeled and diced
06 - 1 can (14.5 oz) diced tomatoes
07 - 3 garlic cloves, minced

→ Legumes

08 - 2 cups cooked black-eyed peas

→ Broth & Seasonings

09 - 4 cups vegetable broth
10 - 1 bay leaf
11 - 1 teaspoon dried thyme
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon salt
15 - 2 tablespoons chopped fresh parsley

# Step-by-Step Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced sweet onion and sauté for 3-4 minutes until translucent.
02 - Add carrots and celery; cook for another 4 minutes, stirring occasionally.
03 - Stir in diced potatoes and cook for 2 minutes. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour in diced tomatoes with juices and vegetable broth. Add bay leaf, thyme, smoked paprika, black pepper, and salt.
05 - Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes until potatoes and carrots are nearly tender.
06 - Stir in black-eyed peas and simmer for another 10 minutes until all vegetables are soft and flavors have melded.
07 - Remove bay leaf, taste, and adjust seasoning as needed.
08 - Stir in chopped parsley just before serving. Ladle into bowls and garnish with additional fresh parsley.

# Expert Advice:

01 -
  • It comes together in an hour but tastes like you've been thinking about it all day.
  • Black-eyed peas are quietly one of the most forgiving legumes, and they soak up every bit of that savory broth.
  • The vegetable foundation is so naturally sweet that you barely need to think about seasoning.
02 -
  • If you skip rinsing canned peas, the starch will cloud your broth and make it feel heavy instead of clean and nourishing.
  • Black-eyed peas cook faster than other legumes, so if you're using dried ones, soak and pre-cook them first or you'll be waiting much longer than the recipe promises.
  • The smoked paprika is what separates this from a thousand other vegetable stews, so don't skip it or substitute it with regular paprika.
03 -
  • If your broth is particularly salty, add an extra potato slice mid-simmer to absorb some of that salt without diluting the flavor.
  • Make a double batch and freeze half in portions, because this reheats beautifully and tastes even better the next day when flavors have settled into each other.
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