Black-Eyed Pea Stew Chefs Touch (Print Version)

Hearty stew with tender black-eyed peas, vegetables, and aromatic seasonings in rich tomato broth.

# 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

→ 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
15 - 2 tablespoons chopped fresh parsley

# How to Prepare:

01 - Heat olive oil in a large pot over medium heat. Add diced sweet onion and sauté for 3-4 minutes until translucent.
02 - Add carrots and celery to the pot, cook for 4 minutes while stirring occasionally.
03 - Stir in potatoes and cook for 2 minutes. 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.
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 another 10 minutes until all vegetables are soft and flavors have melded.
07 - Remove bay leaf, taste the stew, 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's ready in under an hour but tastes like it's been simmering all day.
  • The black-eyed peas give you real substance and protein without any fuss.
  • One pot means less cleanup and more time to actually enjoy your meal.
  • Works beautifully for meal prep or feeding a small crowd without breaking a sweat.
02 -
  • Dice your vegetables roughly the same size so they all finish cooking at the same time—mismatched pieces mean some are mushy while others are still firm.
  • Don't skip rinsing canned black-eyed peas because the starch in that liquid can cloud your beautiful broth and change the texture.
03 -
  • Use a potato variety labeled waxy or all-purpose because they hold their shape, while russets turn into mush and make the whole pot cloudy.
  • The stirring matters less than the temperature matters—keep it at a gentle simmer so everything cooks evenly and nothing sticks to the bottom.
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