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Black-Eyed Pea Stew with Chefs Touch

Black-Eyed Pea Stew with Chef’s Touch – Hearty, Flavorful & Comfort in Every Spoonful
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A hearty and flavorful Black-Eyed Pea Stew that’s perfect for a comforting meal, enhanced with aromatic spices and fresh vegetables.

Ingredients

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  • 2 tablespoons extra virgin olive oil
  • 1 large sweet onion, diced small
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 medium potatoes, peeled and diced
  • 1 can (14.5 oz) diced tomatoes with juice
  • 3 garlic cloves, minced
  • 2 cups cooked black-eyed peas, drained and rinsed
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt, or to taste
  • 2 tablespoons chopped fresh parsley, plus additional for garnish

Instructions

  1. Heat olive oil in large pot over medium heat. Add diced sweet onion and sauté 3-4 minutes until translucent.
  2. Add carrots and celery; cook 4 minutes, stirring occasionally. Stir in potatoes and cook 2 minutes.
  3. Add minced garlic and sauté 1 minute until fragrant.
  4. Pour in diced tomatoes with juices and vegetable broth. Add bay leaf, thyme, smoked paprika, black pepper, and salt. Stir to combine.
  5. Bring to gentle boil, then reduce heat and simmer uncovered 15 minutes until potatoes and carrots are nearly tender.
  6. Stir in black-eyed peas and simmer 10 minutes until all vegetables are soft and flavors meld together.
  7. Remove bay leaf. Taste and adjust seasoning as needed. Stir in chopped parsley.
  8. Ladle into bowls and garnish with additional fresh parsley.

Notes

  • For added depth of flavor, consider using homemade vegetable broth.
  • This stew can be stored in the fridge for up to three days.
  • Leftovers can be frozen for later use.

Nutrition

Find it online: https://www.spiritsdrink.com/black-eyed-pea-stew-chefs-touch-recipe/