Description
A rich and hearty Black-Eyed Pea Stew filled with earthy legumes, tender vegetables, and warm spices—a comforting hug in a bowl.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large sweet onion, diced small
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 can (14.5 oz) diced tomatoes with juice
- 3 garlic cloves, minced
- 2 cups cooked black-eyed peas, drained and rinsed
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley, plus additional for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
- Add the diced carrots and celery, cooking for about 4 minutes while stirring occasionally.
- Stir in the diced potatoes for another 2 minutes.
- Introduce the minced garlic and sauté for 1 minute.
- Pour in the diced tomatoes and vegetable broth. Add the bay leaf, thyme, smoked paprika, black pepper, and salt. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 15 minutes.
- Stir in the black-eyed peas and let simmer for an additional 10 minutes, then remove the bay leaf.
- Mix in the chopped parsley before serving, garnishing with extra parsley if desired.
Notes
This stew can be made ahead of time and reheated for a delicious meal. Customize with leafy greens or your favorite beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: stew, black-eyed peas, comfort food, vegan recipe, hearty meal