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Black-Eyed Pea Stew with Chef’s Touch

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A warm and comforting black-eyed pea stew, rich in flavors and nutrients, perfect for chilly days.

Ingredients

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  • 1 cup dried black-eyed peas
  • 4 cups vegetable broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 can diced tomatoes (14.5 oz)
  • 1 teaspoon thyme
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Instructions

  1. Rinse the dried black-eyed peas under cold running water to remove any debris. Soak them in a bowl with plenty of water overnight.
  2. In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery. Sauté for about 5-7 minutes until soft.
  3. Add diced tomatoes, drained black-eyed peas, vegetable broth, thyme, cumin, salt, and pepper. Stir to combine and bring to a boil.
  4. Reduce the heat to simmer gently, cover the pot, and let it cook for about 40-45 minutes.
  5. Once peas are tender, taste and adjust seasoning. Garnish with fresh parsley before serving.

Notes

Leftover stew keeps in the refrigerator for 3-4 days or can be frozen for up to 3 months. Use vegetable broth for enhanced flavor, and feel free to adapt spices to suit your taste.

Nutrition

Find it online: https://www.thestationrecipes.com/black-eyed-pea-stew-chefs-touch/

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