Black-Eyed Pea Stew with Chef's Touch (Print)

Hearty black-eyed peas and vegetables in savory tomato broth

# Ingredients:

→ 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

# Instructions:

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

# Pro Tips:

01 -
  • It comes together in under an hour but tastes like it simmered all day, which honestly feels like kitchen magic.
  • The black-eyed peas provide natural protein and heartiness, so you won't miss meat at all.
  • One pot means minimal cleanup while you're actually hungry and want to eat right away.
02 -
  • Don't rush the initial sauté of onions and aromatics because that's where the real flavor foundation gets built, and skipping steps here shows later.
  • If your broth is already salty, go light on the added salt and taste as you go because you can always add more but can't take it out.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and the stew feels intentional rather than thrown together.
  • If you want smokier depth, add a tiny splash of liquid smoke or a minced chipotle pepper when you pour in the tomatoes, but start small because it's easy to overpower.
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