Black Eyed Pea Stew with Rice
Warm up your soul with this hearty and flavorful Black Eyed Pea Stew with Rice, a comforting one-pot wonder that’s perfect for weeknight dinners or meal prep. Packed with tender black-eyed peas, vibrant vegetables like carrots, celery, and red bell pepper, and simmered in a savory broth seasoned with smoked paprika, thyme, and a hint of garlic, this stew boasts bold Southern-inspired flavors. Served over a bed of fluffy white rice and garnished with fresh parsley, it’s a satisfying, wholesome dish that’s as nutritious as it is delicious. Ideal for vegetarians and easy to customize, this recipe comes together with minimal prep time and offers a warm, nourishing meal for the whole family. Whether you're seeking a cozy dinner idea or looking to explore plant-based comfort food, this black-eyed pea stew is sure to become a favorite in your recipe rotation!
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Recipe Information
Ingredients
- 2 cups (dried) Black-eyed peas
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 medium, diced Carrots
- 2 diced Celery stalks
- 1 diced Red bell pepper
- 6 cups Vegetable broth
- 1 14-ounce can Diced tomatoes
- 1 teaspoon Smoked paprika
- 1 teaspoon (dried) Thyme
- 1 Bay leaf
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 4 cups Cooked white rice
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Rinse the dried black-eyed peas under cold water and soak them in enough water to cover for at least 6 hours or overnight. Drain and set aside.
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic, diced carrots, diced celery, and diced red bell pepper. Cook for another 5 minutes, stirring frequently, until the vegetables begin to soften.
Add the soaked and drained black-eyed peas to the pot along with the vegetable broth, diced tomatoes (with their juices), smoked paprika, dried thyme, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45-50 minutes, or until the black-eyed peas are tender. Stir occasionally and add more broth if needed to maintain a stew-like consistency.
While the stew is simmering, prepare the white rice according to the package instructions. Keep warm until ready to serve.
Taste the stew and adjust seasoning with more salt and pepper if necessary. Remove the bay leaf and discard.
Serve the stew over a bed of cooked white rice and garnish with chopped fresh parsley. Enjoy your hearty Black Eyed Pea Stew with Rice!
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 10.4 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 978 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
