Black-Eyed Peas Okra Stew
A hearty and flavorful stew combining tender black-eyed peas and fresh okra, simmered in a savory tomato base perfect for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Southern
Ingredients
Scale
- 1 cup dried black-eyed peas, soaked overnight and drained
- 2 cups fresh okra, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1 tsp ground cumin
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic, smoked paprika, cumin, cayenne pepper (if using), salt, and pepper; cook for 1 minute until fragrant.
- Stir in the diced tomatoes and vegetable broth, then add the soaked black-eyed peas.
- Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 45 minutes or until peas are tender.
- Add the sliced okra and continue to simmer uncovered for another 15 minutes, stirring occasionally.
- Adjust seasoning with salt and pepper as needed.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
For added richness, serve the stew over cooked rice or with crusty bread to soak up the flavorful broth.
Find it online: https://momsgate.com/black-eyed-peas-okra-stew/