Spicy Black-Eyed Peas Stew

Name: Spicy Black-Eyed Peas Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 lb dried black-eyed peas; 2 tbsp olive oil; 1 large onion, diced; 3 cloves garlic, minced; 1 jalapeño, seeded and chopped; 1 red bell pepper, diced; 1 tsp smoked paprika; 1/2 tsp cayenne pepper; 4 cups vegetable broth; 1 can (14.5 oz) diced tomatoes; 2 bay leaves; Salt and pepper to taste; 2 tbsp fresh parsley, chopped

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 6

★★★★★

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Spicy Black-Eyed Peas Stew is a hearty and flavorful dish that brings warmth and comfort to your table. It's perfect for those chilly days when you're craving something with a bit of a kick. This recipe combines simple ingredients with bold spices, creating a stew that's both satisfying and easy to make.

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Ingredients for Spicy Black-Eyed Peas Stew

Black-eyed peas are the star of the show, providing a creamy texture and a subtle, nutty flavor. These legumes are rich in protein and fiber, making them a nutritious choice. Olive oil is used to sauté the vegetables, adding a nice depth of richness. Onion and garlic form the aromatic base, while jalapeño adds a spicy kick. The red bell pepper gives a sweet contrast and extra color. Smoked paprika and cayenne pepper are the key spices, offering a smoky, spicy undertone that elevates the whole dish. Vegetable broth keeps it all moist and flavorful, while diced tomatoes add acidity and texture. Bay leaves bring a subtle, earthy aroma. Finally, fresh parsley adds a burst of color and freshness when garnished.

Tips & Tricks

If you forgot to soak the peas, a quick-soak method involves boiling them for 2 minutes, then letting them sit for an hour.
Control the heat by adjusting the amount of jalapeño and cayenne pepper to suit your taste.
For a thicker stew, mash some of the peas against the pot with a spoon.

Serving Suggestions

This stew pairs beautifully with a side of crusty bread or warm cornbread to soak up all the delicious broth. A simple side salad can add a refreshing crispness to your meal. For a more substantial meal, serve it over rice or quinoa.

Frequently Asked Questions

Can I use canned black-eyed peas?: Yes, but adjust the cooking time since canned peas are already cooked. Add them in the last 15-20 minutes of simmering.
Is this recipe freezer-friendly?: Absolutely! Let the stew cool completely, then store it in airtight containers. It can be frozen for up to 3 months.

Spicy Black-Eyed Peas Stew Recipe Walkthrough

Start by rinsing and soaking the black-eyed peas in water overnight. This step is crucial as it softens the peas, reducing the cooking time significantly. Once soaked, drain and rinse them again before setting them aside.

In a large pot, heat up the olive oil over medium heat. Add the onion, garlic, jalapeño, and red bell pepper and sauté until the onion becomes translucent. This should take about 5 minutes, and you'll start to smell the wonderful aroma of the veggies.

Add the smoked paprika and cayenne pepper to the pot, stirring for about a minute. This allows the spices to toast slightly, which enhances their flavor.

Now, it's time to add the soaked black-eyed peas, vegetable broth, diced tomatoes, and bay leaves. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and let it cook for 45-60 minutes. Stir occasionally and check the peas for tenderness.

Once the peas are tender, season the stew with salt and pepper to taste. Don't forget to remove the bay leaves before serving. Garnish with fresh parsley for a pop of color and freshness, and enjoy your stew hot.

Why You'll Love This Recipe

Bursting with flavor from smoked paprika and cayenne pepper.
Perfect for meal prep — tastes even better the next day.
Plant-based protein from black-eyed peas keeps you full and nourished.
Easy to customize with your favorite veggies or additional spices.

Ingredients

1 lb dried black-eyed peas

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

1 jalapeño, seeded and chopped

1 red bell pepper, diced

1 tsp smoked paprika

1/2 tsp cayenne pepper

4 cups vegetable broth

1 can (14.5 oz) diced tomatoes

2 bay leaves

Salt and pepper to taste

2 tbsp fresh parsley, chopped

Step-by-step Instructions

1. Rinse and soak the black-eyed peas in water overnight.

2. In a large pot, heat olive oil over medium heat and sauté the onion, garlic, jalapeño, and red bell pepper until the onion is translucent.

3. Stir in the smoked paprika and cayenne pepper, cooking for another minute until fragrant.

4. Add the soaked black-eyed peas, vegetable broth, diced tomatoes, and bay leaves to the pot.

5. Bring to a boil, then reduce heat and let it simmer for 45-60 minutes until the peas are tender.