Easy & Delicious Black Eye Pea Stew: Southern Comfort Meal

Name: Easy & Delicious Black Eye Pea Stew: Southern Comfort Meal
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Cuisine: Southern American
Ingredients: 1 cup Dried Black Eye Peas (soaked overnight or for at least 8 hours); 2 tablespoons Olive Oil; 1 medium, chopped Onion; 3 cloves, minced Garlic; 1 large, chopped Red Bell Pepper; 1 14.5 oz can Canned Diced Tomatoes; 4 cups Vegetable Broth; 1 teaspoon Dried Thyme; 1 leaf Bay Leaf; 1 teaspoon Smoked Paprika; 1/2 teaspoon (optional) Cayenne Pepper; 1 teaspoon, or to taste Salt; 1/2 teaspoon, or to taste Black Pepper; 2 cups, chopped (optional) Fresh Spinach

Learn how to make a hearty and flavorful Black Eye Pea Stew, a classic comfort food. This easy-to-follow recipe brings together tender black eye peas with aromatic vegetables and rich spices, perfect for a warming meal. Ideal for weeknights or special occasions, this stew is packed with nutrients and delicious taste.

#stew

#vegan

#vegetarian

#comfort food

#black eye peas

#one pot meal

#healthy

#easy dinner

Hearty Black Eye Pea Stew

Recipe Information

20m

Prep Time

1h 30m

Cook Time

1h 50m

Total Time

Servings

Medium

Southern American

English

Nutrition (per serving)

380

Calories

18g

Protein

55g

Carbs

10g

Fat

Stew in a bowl with fresh herbs

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of the rich stew texture

Instructions

0/6 completed

1
If using dried peas, soak them in plenty of water overnight or for at least 8 hours. Drain and rinse thoroughly before cooking.
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0m
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If using dried peas, soak them in plenty of water overnight or for at least 8 hours. Drain and rinse thoroughly before cooking.
0m
2
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, garlic, and red bell pepper. Sauté for 5-7 minutes until vegetables are softened and fragrant.
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7m
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Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, garlic, and red bell pepper. Sauté for 5-7 minutes until vegetables are softened and fragrant.
7m
Don't rush this step; properly sautéed aromatics build the flavor base.

3
Stir in the canned diced tomatoes (undrained), dried thyme, bay leaf, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for another 2-3 minutes, stirring occasionally, to allow the flavors to meld.
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3m
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Stir in the canned diced tomatoes (undrained), dried thyme, bay leaf, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for another 2-3 minutes, stirring occasionally, to allow the flavors to meld.
3m
Cooking the tomato paste and spices briefly intensifies their flavors.
4
Add the drained and rinsed black eye peas and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60-90 minutes, or until the peas are tender.
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1h 30m
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Add the drained and rinsed black eye peas and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60-90 minutes, or until the peas are tender.
1h 30m
Check for tenderness and liquid level periodically; add more broth if needed.
5
Once the peas are tender, taste and adjust seasoning as needed. If using, stir in the fresh spinach and cook until wilted, about 5 minutes.
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5m
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Once the peas are tender, taste and adjust seasoning as needed. If using, stir in the fresh spinach and cook until wilted, about 5 minutes.
5m
A squeeze of lemon juice at the end can brighten the flavors.

6
Remove the bay leaf before serving. Ladle the hot stew into bowls and serve immediately. Garnish with fresh parsley or cilantro, if desired.
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1m
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Remove the bay leaf before serving. Ladle the hot stew into bowls and serve immediately. Garnish with fresh parsley or cilantro, if desired.
1m
Great served with rice, cornbread, or crusty bread.