Black-Eyed Pea Stew with Chef's Touch (Print Version)

Hearty stew with tender black-eyed peas, vegetables, and savory 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, adjust to taste
15 - 2 tablespoons chopped fresh parsley, plus more for garnish

# How to Make It:

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; 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 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 10 minutes until all vegetables are tender and flavors have melded.
07 - Remove bay leaf, taste, and adjust seasoning as needed.
08 - Stir in chopped parsley just before serving. Ladle into bowls and garnish with additional fresh parsley.

# Expert Advice:

01 -
  • It comes together in an hour flat, which means weeknight dinner stress melts away faster than the vegetables soften.
  • Black-eyed peas are the quiet MVP here—they absorb all the savory broth flavors while keeping everything hearty and protein-packed.
  • One pot means one cleanup, and honestly, that alone makes this a winner in my book.
02 -
  • Don't skip the initial sauté of onions; those first few minutes of caramelization create the entire flavor foundation for the stew.
  • Smoked paprika is subtle but essential—it's what makes people say the stew tastes more complex than it has any right to be.
  • Adding the peas near the end keeps them from falling apart and turning the broth cloudy; they should stay mostly whole.
03 -
  • Make this stew the day before you plan to eat it; the flavors deepen overnight and everything tastes even more cohesive when it's reheated gently on the stovetop.
  • If your broth is very salty, use low-sodium and taste before adding the measured salt—you're in control, and it's better to undersalt and adjust than to oversalt.
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