One-Pot Meal: Black-Eyed Vegetable Stew
Make a hearty stew that makes a complete meal. Black-eyed peas and vegetables create a rich broth. Cook on the stove or in a slow cooker. Oil-free, gluten-free, vegan, vegetarian, nutritarian, whole foods plant based. Freezes well.
Servings Prep Time
15servings 30minutes
Cook Time
1hour
Servings Prep Time
15servings 30minutes
Cook Time
1hour
Ingredients
Instructions
  1. Mince garlic and set aside. Pick through and rinse black-eyed peas. Put them in a large pot with water, spices, and salt, cover, bring to a boil, and then reduce heat so water barely boils.
  2. Cut leeks in half lengthwise, separate leaves, and rinse well to remove any sand or dirt. Cut rinsed leeks crossways into 1/4-inch ribbons. Stir garlic into the simmering pot, then gently add leeks without stirring. his keeps the black-eyed peas submerged and lets the vegetables steam on top. Chop other vegetables and add them to the pot on top of leeks. Cover the pot and let it simmer until black-eyed peas are tender, about thirty minutes more (or fifty minutes total from when the peas started to boil).
  3. Stir in corn and tomatoes, bring back to a boil over high heat, and simmer on low heat for five minutes. Taste and adjust seasonings.
  4. Serve Black-Eyed Vegetable Stew hot in bowls. If you want to stretch it to feed more people or serve it on a plate, ladle the stew over cooked brown rice, quinoa, or another whole grain.
Recipe Notes

Recipe Notes

  • For details on cleaning and soaking black-eyed peas, see my master recipe and video on cooking dried beans.
  • To cook in a slow cooker, put all ingredients except corn and tomatoes in the crock, stirring in the spices and garlic and then layering the vegetables on top. When peas are tender, stir in corn and tomatoes and cook for five to ten minutes until hot.

Nutritional Information for Black-Eyed Vegetable Stew

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