How to Make Black Eyed Pea Stew

As the name suggests, this Black Eyed Pea Stew recipe is a perfect blend of the dried black-eyed peas and other filling ingredients. It is full of flavour and makes a just the thing dish for the cold winter days. Black Eyed Peas are considered as a sign of good luck and prosperity, so don’t miss to try it on the occasions of New Years in order to make a great start.

This group-size Black Eyed Pea Stew recipe is an amazing mixture of flavours and aroma. Prepare it in your kitchen next time and enjoy your family or guests asking for “just a little more.” YUM YUM!!!!

Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 8 servings
Utensils : Shallow bowl, colander, saucepan, wooden ladle, mixing bowl, large serving bowl

Dried black-eyed peas: 2 cups
Peanut oil: 1 tablespoon
Finely chopped yellow onion: ¾ cup
Turkey kielbasa – halved lengthwise and cut into ½ -inch pieces: 8 ounces
Organic vegetable broth: 4 cups
Salt: 1 teaspoon
Crushed red pepper: ½ teaspoon
Freshly ground black pepper: ½ teaspoon
Bay leaves: 2 large
Cider vinegar: 1 tablespoon
Diced tomatoes (about 28-ounce): 1 can
mustard greens – prewashed (about 10-ounce: 1 bag
Chopped parsley for garnishing – optional


  • 1

    Place the 2 cups of dried black-eyed peas in a large shallow bowl and sort well to do away with broken peas.

  • 2

    Now wash the dried black-eyed peas with at least 3 to 4 changes of water in order to make sure that the peas are clean and the water runs clear.

  • 3

    Shift into a medium colander and set aside to drain well.

  • 4

    Pour 1 tablespoon peanut oil right into the center of a large saucepan and heat it over stove’s medium heat level.

  • 5

    Once the oil is warm, add the finely chopped yellow onion and stir fry for the next 2 to 3 minutes until soft.

  • 6

    Add in turkey kielbasa and cook for 4 to 5 more minutes 4 minutes or until the mixture is lightly browned.

  • 7

    Mix in 4 cups organic vegetable broth one by one and bring the mixture to boil.

  • 8

    Now add in the drained dried black-eyed peas and mix in the solution.

  • 9

    Sprinkle the salt, crushed red pepper, and freshly ground black pepper over the top of the pea mixture and add in 2 large bay leaves.

  • 10

    Cover the saucepan by setting its lid at the top and let the mixture simmer for the next 40 to 45 minutes or until the peas are tender.

  • 11

    Now, take away the lid of the saucepan and let it simmer for 10 to 15 more minutes or until the peas’ solution is thicken and rich.

  • 12

    Add in cider vinegar, diced tomatoes and pre washed mustard greens. Use a large wooden ladle to mix up the added ingredients with the boiling mixture.

  • 13

    Let it simmer for 10 to 12 minutes or until the newly added peas are tender, stirring time to time.

  • 14

    Turn the heat of your stove off and use a ladle to discard the bay leaves.

  • 15

    Black Eyed Pea Stew is ready; pour it into a large serving bowl and garnish it by scattering some chopped parsley over the top.

  • 16

    Serve warm and enjoy!

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