Black Eyed Peas Stew

Recipe by Daily Disher

Black Eyed Peas Stew features tender black-eyed peas simmered with onions, bell peppers, tomatoes, and spinach in a flavorful broth spiced with paprika and cumin.

Course: Main

Cuisine: American

Difficulty: Easy

Servings

Prep time

15 minutes

Cooking time

45 minutes

Calories

350 kcal

1 hour

Ingredients

1 cup dried black-eyed peas

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

½ teaspoon paprika

½ teaspoon cumin

4 cups vegetable broth

1 can diced tomatoes

½ teaspoon salt

¼ teaspoon black pepper

2 cups spinach, chopped

Directions

Rinse and soak the black-eyed peas in water for at least 4 hours or overnight for best results.

In a large pot, heat olive oil over medium heat. Add chopped onions and cook until they are soft and translucent.

Add minced garlic and chopped green bell pepper to the pot. Sauté for a few minutes until the peppers are tender.

Stir in paprika and cumin to the sautéed vegetables, mixing well to evenly coat the ingredients with spices.

Add soaked black-eyed peas, vegetable broth, and diced tomatoes to the pot. Stir to combine all ingredients.

Bring the stew to a boil, then reduce heat to a simmer. Cover the pot and cook for about 45 minutes.

Season the stew with salt and black pepper, adjusting to taste. Stir in the chopped spinach until it wilts.

Serve the black-eyed peas stew hot, garnished with your choice of fresh parsley or additional spices.

Nutrition Facts

Total number of serves:

4 servings

Calories:

350kcal

Cholesterol:

0mg

Sodium:

620mg

Potassium:

400mg

Sugar:

Protein:

Calcium:

60mg

Iron:

2mg

Entrees Holiday Other

This Black Eyed Peas Stew brings Southern tradition and wholesome nutrition together in a warming bowl that’s perfect for New Year’s Day or any time you want comforting, plant-based goodness. Tender black-eyed peas simmer with aromatic vegetables and tomatoes in a flavorful broth enriched with warm spices like paprika and cumin, while fresh spinach wilts in at the end for a pop of color and nutrients. According to tradition, eating black-eyed peas on New Year’s Day brings good luck and prosperity—and with flavors this good, you’ll want to make this stew all year long.