Black-Eyed Pea Stew with Chefs Touch (Printable)

Hearty stew with tender black-eyed peas, vegetables, and savory tomato broth. Ready in one hour for six satisfying servings.

# 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 (14.5 oz) can diced tomatoes or 2 cups fresh chopped tomatoes
07 - 3 garlic cloves, minced

→ Legumes

08 - 2 cups cooked black-eyed peas or 1 (15 oz) can, drained and rinsed

→ 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, adjust to taste
15 - 2 tablespoons fresh parsley, chopped, plus additional for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced sweet onion and sauté for 3 to 4 minutes until translucent.
02 - Add carrots and celery to the pot. Cook for 4 minutes, stirring occasionally until slightly softened.
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 their juices and vegetable broth. Add bay leaf, thyme, smoked paprika, black pepper, and salt. Stir to combine.
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 an additional 10 minutes until all vegetables are soft and flavors have melded together.
07 - Remove bay leaf from the pot. Taste the stew and adjust seasoning as needed. Stir in chopped parsley just before serving.
08 - Ladle stew into bowls and garnish with additional fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can go from hungry to satisfied faster than you'd think possible.
  • Black-eyed peas have this subtle, earthy flavor that somehow makes everything feel more nourishing without any pretense.
  • One pot means one pot to clean, and that alone is worth celebrating on a weeknight.
02 -
  • Don't skip the smoked paprika—I learned this the hard way when I made it without paprika once and the stew tasted flat and forgettable, like it was just going through the motions.
  • Taste the broth before adding the peas, because once everything comes together, it's harder to adjust seasoning without throwing off the balance.
03 -
  • Cut your vegetables as uniformly as you can so they cook at the same rate and finish at the same time—it makes a real difference in texture.
  • If you're using dried black-eyed peas instead of canned, soak them overnight and cook them separately first so you control the salt in your broth.
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