Black-Eyed Pea Stew with Chefs Touch (Printable View)

Tender black-eyed peas and vegetables simmered in rich tomato broth for a nourishing meal.

# What You'll 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 can (14.5 oz) diced tomatoes
07 - 3 garlic cloves, minced

→ Legumes

08 - 2 cups cooked black-eyed peas or 1 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
15 - 2 tablespoons chopped fresh parsley

# How to Make It:

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 carrots and celery to the pot and cook for 4 minutes, stirring occasionally. Stir in potatoes and cook for 2 minutes.
03 - 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 well 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 10 minutes until all vegetables are soft and flavors have melded together.
07 - Remove bay leaf and taste the stew. Adjust seasoning as needed. Stir in chopped parsley.
08 - Ladle stew into bowls and garnish with additional fresh parsley.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can serve something genuinely nourishing on even the busiest nights.
  • The smoked paprika adds a subtle depth that makes people ask what your secret ingredient is.
  • Black-eyed peas are naturally earthy and tender, so there's zero stress about overcooking or getting the texture wrong.
02 -
  • Don't skip the step of sautéing the onions first—starting with them softening in oil is what creates that deep, rounded flavor that makes people feel like you've been cooking all day.
  • If your stew tastes flat or one-dimensional after simmering, it's almost always because you need more salt; add a pinch at a time and taste between each one because salt is the seasoning that makes everything else pop into focus.
03 -
  • If you're using dried black-eyed peas instead of canned, cook them first until just tender, then add them to the stew—they'll have a better texture and absorb the broth more completely.
  • Keep the smoked paprika in an airtight container away from heat and light because once it fades, you lose that smokiness that makes this whole dish sing.
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