Warm, comforting, and packed with nutrition, this Southern Black-Eyed Pea Stew is a wholesome, plant-based delight.
Rich in fiber and protein, yet low in saturated fat, it features tender black-eyed peas, vibrant collard greens, and savory spices.
Quick to prepare and perfect for meal prep, it’s a satisfying, easy, and heart-healthy option for any day.
Hearty Southern Black-Eyed Pea Stew
Equipment
- 1 Dutch oven
- 1 chef’s knife
- 1 cutting board
- Measuring Cups and Spoons
Ingredients
Vegetables:
- ⅔ pound dried black-eyed peas soaked OR 2 (14 oz) cans, drained and rinsed
- 1 medium yellow onion finely chopped
- 1 large carrot diced
- 1 stalk celery sliced
- 2 cloves garlic minced
- 1.5 –2 cups collard greens chopped
Spices & Oils:
- 1.5 tablespoons extra virgin olive oil OR 1/4 cup water
- 2 teaspoons smoked paprika
- ¾ teaspoon dried thyme
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ⅓ –2/3 teaspoon red pepper flakes optional
Liquids & Seasoning:
- 1 14 oz can diced tomatoes with juices
- 4.5 cups low-sodium vegetable broth
- Salt and black pepper to taste
Instructions
- Prepare the Vegetables: Begin by prepping all your fresh ingredients. Peel and finely chop the yellow onion, dice the carrot into small, uniform cubes, and slice the celery stalk. Mince the garlic cloves and wash and chop the collard greens into bite-sized pieces. Taking the time to prep everything beforehand ensures a smooth cooking process and even flavor distribution throughout the stew.
- Sauté Aromatic Base: Place a large Dutch oven over medium heat and add 1.5 tablespoons of extra virgin olive oil, or 1/4 cup of water for a lighter option. Once heated, add the chopped onion, diced carrot, and sliced celery. Stir occasionally for about 8 minutes, allowing the vegetables to soften and the onion to turn translucent. This step develops the flavorful base that will make your stew rich and comforting.
- Toast Spices and Garlic: Add the minced garlic to the softened vegetables along with smoked paprika, dried thyme, dried basil, dried oregano, garlic powder, onion powder, and red pepper flakes if you prefer some heat. Stir constantly for 2–3 minutes, letting the spices release their aromas. This step intensifies the flavors and gives your stew a warm, inviting aroma that’s characteristic of Southern cooking.
- Add Beans and Liquids: Next, stir in the black-eyed peas, diced tomatoes with their juices, and the vegetable broth. Give everything a gentle stir to combine. Bring the mixture to a rolling boil over medium-high heat. Once it reaches a boil, reduce the heat to low and cover the Dutch oven with a lid. Simmer the stew gently for 1 hour if using soaked dried beans, or 20 minutes if using canned beans. This slow simmer allows the beans to fully absorb the aromatic flavors, becoming tender and creamy.
- Incorporate Greens: Approximately 5 minutes before the end of your cooking time, add the chopped collard greens to the pot. Stir them in thoroughly, allowing them to wilt and blend with the stew’s flavors. This addition not only adds a vibrant green color but also contributes extra fiber, vitamins, and a fresh, earthy taste that balances the richness of the peas and spices.
- Season to Perfection: Taste your stew and season with salt and freshly ground black pepper as needed. For an extra layer of brightness, consider adding a squeeze of fresh lemon juice just before serving. This step ensures that the flavors are well-rounded and your stew has a lively, appetizing finish.
- Serve and Garnish: Ladle the stew into individual bowls, making sure each serving gets a good mix of beans, vegetables, and greens. For added indulgence, serve with a slice of warm vegan cornbread or your favorite bread. Optional garnishes such as a drizzle of olive oil or a sprinkle of fresh herbs like parsley can elevate both the visual appeal and flavor of the dish.
- Enjoy Warm and Comforting: Serve your Hearty Southern Black-Eyed Pea Stew hot, and savor every bite of this comforting, nutrient-packed meal. It’s perfect for cozy weeknights, meal prep, or sharing with friends and family. The combination of tender beans, leafy greens, and aromatic spices makes every spoonful satisfying and wholesome.
Notes
- Bean Choice: Dried black-eyed peas create the most authentic texture and flavor, but canned beans are a convenient shortcut. Always rinse canned beans thoroughly to reduce sodium.
- Cooking Liquid: Vegetable broth adds depth, but water works in a pinch. Adjust seasoning if using water.
- Greens Variations: Collard greens are traditional, yet kale, spinach, or Swiss chard can be used for a milder flavor.
- Spice Adjustments: Red pepper flakes provide gentle heat; reduce or omit for a milder stew.
- Meal Prep Friendly: This stew stores beautifully in the fridge for up to 4 days and freezes well for up to 3 months.
Chef’s Secrets for Maximum Flavor
To elevate the flavor of your Southern Black-Eyed Pea Stew, always start by properly sautéing the aromatic vegetables.
Slowly cooking onions, carrots, and celery allows their natural sweetness to develop, forming a rich base.
Toasting the spices with garlic releases essential oils and enhances their depth.
For an extra touch of complexity, finish with a squeeze of fresh lemon juice or a splash of apple cider vinegar to brighten the flavors just before serving.
Using high-quality olive oil and fresh herbs whenever possible also makes a noticeable difference.
Serving Suggestions for Any Occasion
This hearty stew pairs beautifully with warm, crusty bread or a slice of vegan cornbread for soaking up every bit of the flavorful broth.
For a more substantial meal, serve alongside a simple grain like quinoa or brown rice.
A sprinkle of fresh parsley, cilantro, or green onions adds both color and freshness.
For a festive twist, top with a dollop of dairy-free yogurt or a drizzle of olive oil just before serving, turning a simple stew into a gourmet presentation.
Storage Tips to Keep Fresh
Allow the stew to cool completely before storing in an airtight container.
Refrigerated, it keeps well for up to 4 days and reheats gently on the stove or in the microwave.
For long-term storage, freeze in portioned containers for up to 3 months.
When reheating frozen portions, thaw overnight in the fridge or gently reheat over low heat to prevent overcooking the greens.
Adding a splash of vegetable broth or water while reheating helps restore its original consistency.
Frequently Asked Questions
1. Can I use canned black-eyed peas instead of dried?
Absolutely. Canned beans are convenient and reduce cooking time. Simmer for 20 minutes instead of an hour, and rinse thoroughly to remove excess sodium.
2. What can I substitute for collard greens?
Kale, Swiss chard, or spinach work well as alternatives. Kale will provide a similar texture, while spinach will cook faster and give a milder flavor.
3. Is this recipe vegan and gluten-free?
Yes! The recipe uses plant-based ingredients, making it naturally vegan and gluten-free. Simply check that your broth and any bread served alongside are also vegan if needed.
4. How can I make the stew spicier or milder?
Adjust the red pepper flakes to taste. For mild stew, omit the flakes entirely. For a spicier version, add more or incorporate a pinch of cayenne pepper.
5. Can I make this stew in advance for meal prep?
Yes, it’s perfect for meal prep. Refrigerate for up to 4 days or freeze in portions for up to 3 months. Reheat gently and add extra broth if needed to restore consistency.
