Fresh Black-Eyed Peas with Summer Vegetables
Fresh black-eyed peas or other fresh peas or beans elevate a simple vegetable stew to a summer delight. Vegan, vegetarian, and gluten-free.
Servings Prep Time
4servings 15minutes
Passive Time
Servings Prep Time
4servings 15minutes
Passive Time
  1. Heat olive oil in a large skillet or pan over medium-low heat. Add chopped onion, bell pepper, and carrots. Cook until onion is soft, about 5 minutes, stirring occasionally.
  2. When onion is soft, stir in garlic. Add black-eyed peas, tomatoes, tarragon, and salt. Bring to a boil over high heat, then reduce heat to low and simmer for about 45 minutes, until black-eyed peas are tender.
  3. Serve hot. Refrigerate any extra for up to five days or freeze for up to a year.
Recipe Notes
  • If you need to shell your peas, do it while the onion mixture cooks. It’s fine to cook the onions longer.
  • If you don’t have fresh black-eyed peas or other legumes, look for frozen fresh ones.
  • This recipe will be tasty but different with dried black-eyed peas. Cook the dried peas separately until tender, then add to the tomato mixture and simmer for about 10 minutes to let the flavors mingle. Otherwise, the tomatoes’ acidity may slow the cooking and result in tough beans.

Nutritional Information for Fresh Black-Eyed Peas with Summer Vegetables

Nutrition Facts
Fresh Black-Eyed Peas with Summer Vegetables
Amount Per Serving
Calories 172 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.5g
Sodium 617mg 26%
Potassium 530mg 15%
Total Carbohydrates 36g 12%
Dietary Fiber 8g 32%
Sugars 11g
Protein 5g 10%
Vitamin A 185%
Vitamin C 115%
Calcium 19%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.