Chef Lachelle Cunningham's Stewed Black-Eyed Peas
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  • CourseMain Dish
  • CuisineBudget-friendly, Gluten-free, Heart Healthy, Holiday, Plant-Based, Vegan, Vegetarian
6 servings
6 servings
  • 1 Tbsp cooking oil
  • 2 each onions, small dice
  • 4 cloves garlic, minced
  • 1 each green bell pepper, small dice
  • 2-3 each celery, small dice
  • 2 each tomatoes, small dice fresh or canned
  • 2 cups black-eyed peas, sorted, washed, soaked overnight in 8 cups water, & drained substitution: beans of choice, see quick soak method below
  • 4-6 cups veggie stock
  • 1-2 each bay leaves
  • to taste salt & black pepper optional: liquid smoke to taste
Servings: servings
  1. Heat cooking oil in a large stock pot over medium heat. Add diced onions and saute until transparent and fragrant. Stir in minced garlic and cook for 2-3 minutes.
  2. Add diced green peppers and celery, stir and sauté for 5 minutes.
  3. Add diced tomatoes, stir and sauté for 7-10 minutes.
  4. Pour the soaked and drained beans or peas and add 4 cups of water or veg stock.
  5. Reserve the remaining stock to use as needed during the cooking process if the beans soak up liquid before they are tender. If you run out of stock, use water.
  6. Simmer until beans or peas are tender (adding stock or water as needed) and the stew thickens to have more of a gravy/sauce consistency with most of the whole peas remaining intact, not mushy.
  7. Season to taste with salt, pepper, liquid smoke or other desired seasonings (i.e hot or pepper sauce).
  8. Can be served or over cooked rice or grain.
Alternative Bean Soaking Method
  1. Add dried peas or beans to a pot with 8 cups of water and bring to a boil.
  2. Cover and boil for 2 minutes.
  3. Leave covered, remove from heat and let sit for 1 hour.
  4. Darin beans and cook according to recipe for soaked peas.
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