Black-Eyed Pea Stew

🛒 Ingredients

• Dry Black-Eyed Peas 50 g · 170 kcal
• Olive Oil 5 g · 44 kcal
• Yellow Onion 38 g · 15 kcal
• Celery Stalk 25 g · 4 kcal
• Green Bell Pepper 38 g · 8 kcal
• Garlic Clove 4 g · 6 kcal
• Canned Diced Tomatoes 100 g · 20 kcal
• Vegetable Broth 175 g · 9 kcal
• Smoked Paprika 1 g · 3 kcal
• Dried Thyme 1 g · 3 kcal
• Ground Cumin 1 g · 4 kcal

👨‍🍳 Instructions

1. Rinse the black-eyed peas thoroughly and soak them in cold water for at least 1 hour, or overnight if preferred; drain before cooking.
2. Heat olive oil in a large pot or Dutch oven over medium heat; add diced onion, celery, and bell pepper, then sauté until softened, about 5-7 minutes.
3. Stir in minced garlic, smoked paprika, dried thyme, and ground cumin, cooking for another minute until fragrant.
4. Add the drained black-eyed peas, canned diced tomatoes (undrained), and vegetable broth to the pot; bring to a boil, then reduce heat.
5. Simmer, partially covered, for 30-40 minutes, or until the black-eyed peas are tender and the stew has thickened to your desired consistency; stir occasionally.
6. Taste and adjust seasoning if needed; serve hot, optionally garnished with fresh parsley or cilantro.