Description

A hearty and flavorful Southern classic, this Black Eyed Pea Stew is packed with nutritious ingredients and comforting spices. Perfect for cozy evenings, family dinners, or any time you want to enjoy a taste of the South, it’s both easy to make and deeply satisfying.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
2 celery stalks, chopped
2 medium carrots, peeled and sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
4 cups vegetable or chicken broth
3 cups cooked black eyed peas (or two 15-ounce cans, rinsed and drained)
1 (14.5-ounce) can diced tomatoes
1 cup chopped collard greens or kale
1 medium sweet potato, peeled and diced
1 bay leaf
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 5–7 minutes until softened. Add garlic and cook 1–2 minutes more.
Stir in bell peppers, smoked paprika, cumin, thyme, salt, pepper, and cayenne. Cook 2–3 minutes to release the flavors.
Add black eyed peas, diced tomatoes, sweet potato, bay leaf, and broth. Stir well and bring to a boil.
Reduce heat to low and simmer uncovered for 35–40 minutes, until sweet potatoes are tender and the stew thickens.
Add collard greens or kale in the last 10 minutes of cooking. Simmer until greens are tender.
Remove bay leaf, adjust seasoning, and garnish with parsley before serving.

Notes

This stew tastes even better the next day as the flavors deepen. Serve with warm cornbread or over rice for a complete Southern-style meal. Adjust cayenne for spice preference and freeze leftovers for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes