This Black-Eyed Peas Stew is hearty, flavorful, and packed with feel-good vibes. Whether you’re cooking for comfort on a cold night or starting the year with a bowl of good luck, this easy dish delivers every time!
Simple ingredients like beans, veggies, and spices come together to make a soul-warming meal. Serve it with rice, cornbread, or crusty bread—and enjoy every spoonful.
Ingredients & Easy Swaps
- Black-Eyed Peas: Use dried (soaked overnight) for best texture, or canned for a quicker version. Pinto beans work too!
- Vegetable Broth: Adds depth—water works in a pinch, or use chicken broth if you’re not keeping it vegetarian.
- Onion, Garlic & Bell Pepper: The flavor foundation. Shallots or green onions can be swapped in.
- Diced Tomatoes: Canned is convenient, but fresh tomatoes also work—use about 2 cups.
- Spices: Smoked paprika + cumin = earthy warmth. Add cayenne for heat or swap in chili powder or curry for variety.
- Herbs: Parsley or cilantro adds freshness. Green onion or basil also tastes great.
- Optional Meat: Add cooked ham or bacon for a smoky, meaty twist.
What You’ll Need
- 1 cup dried black-eyed peas (soaked & drained)
- 4 cups vegetable broth or water
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 (14.5 oz) can diced tomatoes
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (optional)
- Salt & black pepper to taste
- 2 tbsp olive oil
- 1/4 cup fresh parsley or cilantro, chopped
- Optional: 1 cup cooked ham or bacon
Step-by-Step Instructions
1. Prep the Peas
Rinse and soak dried black-eyed peas for at least 4 hours (or overnight). Drain and rinse before cooking.
2. Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Cook for about 5 minutes, until soft and fragrant.
3. Toast the Spices
Stir in paprika, cumin, cayenne, salt, and pepper. Let them toast for 1 minute to unlock their flavor.
4. Add Tomatoes & Broth
Pour in the diced tomatoes (with juice) and the broth. Bring the mixture to a gentle boil.
5. Simmer the Stew
Add the soaked black-eyed peas. Reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally. Add meat if using.
6. Finish & Season
Once the peas are tender, taste and adjust seasoning. More salt? A pinch more cumin? Make it yours.
7. Garnish & Serve
Ladle into bowls and top with parsley or cilantro. Serve with your favorite bread, rice, or enjoy it as is!
Tips & FAQ
Canned Peas Shortcut?
Use about 2 cups canned black-eyed peas. Add them after step 4 and simmer for just 10–15 minutes.
No Broth? No Problem!
Water works, but add extra seasoning—or stir in a bit of soy sauce or miso for extra umami.
Spicy Version?
Add extra cayenne or sauté a chopped jalapeño with the veggies. Or serve hot sauce on the side!
Leftovers?
Refrigerate for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth or water.
