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

Tender black-eyed peas and vegetables simmered in savory tomato broth for a comforting meal.

# Components:

→ 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 with juice
07 - 3 garlic cloves, minced

→ Legumes

08 - 2 cups cooked black-eyed peas, drained and rinsed

→ Broth and 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, or to taste
15 - 2 tablespoons chopped fresh parsley, plus additional for garnish

# Directions:

01 - Heat olive oil in large pot over medium heat. Add diced sweet onion and sauté 3-4 minutes until translucent.
02 - Add carrots and celery; cook 4 minutes, stirring occasionally. Stir in potatoes and cook 2 minutes.
03 - Add minced garlic and sauté 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 gentle boil, then reduce heat and simmer uncovered 15 minutes until potatoes and carrots are nearly tender.
06 - Stir in black-eyed peas and simmer 10 minutes until all vegetables are soft and flavors meld together.
07 - Remove bay leaf. Taste and adjust seasoning as needed. Stir in chopped parsley.
08 - Ladle into bowls and garnish with additional fresh parsley.

# Expert Advice:

01 -
  • It comes together in under an hour, leaving your kitchen smelling incredible without demanding constant attention.
  • The black-eyed peas deliver real substance and fiber, so you'll feel satisfied long after the bowl is empty.
  • One pot means one thing to wash, which my tired self deeply appreciates on weeknights.
02 -
  • Don't add the black-eyed peas too early or they'll fall apart into mush—add them only when the vegetables are nearly done so they maintain their shape and character.
  • The difference between a flat stew and a luminous one is tasting and adjusting at the very end; salt especially can be your secret weapon, but use it carefully.
03 -
  • Dice all your vegetables before you start cooking so you can move quickly once the oil is hot—mise en place is your friend here.
  • If your stew feels too thin after simmering, let it bubble uncovered for another five minutes to reduce and concentrate; if it's too thick, a splash more broth fixes everything.
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