Black Eyed Pea and Winter Vegetable Stew

Perfect Hearty Cold Weather Meal with Cooked Whole Grain

Black Eyed Pea Vegetable Stew

Black Eyed Pea Vegetable Stew: Thick, rich, flavorful stew made with winter vegetables and collard greens. Comes together quickly, using cooked black eyed peas. Cooking directions included, but canned black eyed peas also work well.

This recipe is bursting with umami, what with tasty black eyed peas, spices & herbs, miso and a dollop of yogurt or sour cream.

Serve Black Eyed Pea Veggie Stew over a cooked grain for a hearty winter meal.

Total Prep & Cook Time: 45 Min.

4 Servings

Nutrition Data, 257g Serving (approx 2 cups)(not including cooked grain): 251 cal, fat cal: 30, 3g fat, 1g sat fat, 44g carb, 4g sugars, 203mg sodium, 16g fiber, 14g protein, low Saturated Fat, low Cholesterol, good source Vit A, C, K, Folate, Iron, Manganese. Estimated glycemic load 15


  • 3 cups cooked black eyed peas (1 cup dried) OR two 15 oz cans
  • 2 - 3 cups bean cooking liquid or water + unsalted vegetable bouillon cube OR unsalted vegetable stock
  • 1/2 Tbsp cooking oil
  • Optional: 1 cup chopped onion and 2 cloves garlic
  • 2 large carrots, halved lengthwise and sliced thin
  • 2 cups turnip or rutabaga, 1 inch dice
  • 1 cup celery, sliced thin
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  • 1 bunch collard greens, stemmed and chopped
  • 2 tsp ground fennel seed
  • 2 tsp gr coriander
  • 1 tsp paprika OR smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp dried winter savory or thyme leaf
  • 1 tsp dried marjoram or basil leaf
  • 1 Tbsp dark or red miso paste
  • Optional: 1/4 tsp salt (miso is very salty)
  • Fresh ground black pepper to taste
  • Plain soy yogurt or sour cream as garnish

Cooking Black Eyed Peas:


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  1. Rinse 1 cup dried black eyed peas, and soak in unsalted water for 2 - 4 hours. Cut soaking time to one hour by starting with boiling water
  2. Rinse and drain black eyed peas.
  3. Add water to cover, bring to a boil, skim the foam, and simmer until soft (20 - 30 minutes)

Pressure Cooker:

  1. Use 1 cup unsoaked dried black eyed peas.
  2. Rinse and drain peas, add to 4 qt cooker, with unsalted water to cover.
  3. Bring to a boil, skimming the foam off the peas.
  4. Lock lid and bring to high pressure, reduce heat to simmer and cook for 5 minutes with natural pressure release.
  5. Drain the peas, reserving the liquid


  1. Use 1 cup unsoaked dried black eyed peas.
  2. Rinse and drain peas. Add to crockpot, with water to cover.
  3. Cover and cook on low for 6 - 8 hours, or until soft. Drain the beans, reserving the liquid
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  1. Prep veggies and set aside
  2. Heat the oil on medium low in a large saucepan or dutch oven
  3. Stir fry onion & garlic if using until soft
  4. Add carrot, turnip or rutabaga, celery, stir fry on medium until heated through
  5. Add the fennel, coriander, cumin, turmeric and paprika. Stir for 1 minute
  6. Add 1 cup cooking liquid OR vegetable stock OR water + bouillon cube
  7. Bring to boil, cover and simmer for 15 minutes or until veggies are soft
  8. Add the black eyed peas, savory or thyme, marjoram or basil, collard greens, and another cup of liquid
  9. Bring back to boil, cover and simmer 5 - 10 minutes until collards are tender
  10. Blend miso paste with 1/2 cup of the stew broth and mix into the stew
  11. Add more liquid as needed during or at the end of cooking
  12. Add salt and pepper to taste
  13. Serve with a dollop of yogurt or sour cream (soy yogurt best for vegan)

Recipe Tips:

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Vary the spices and amounts of all ingredients as you wish. This is not an exact recipe!

If you want to eat this stew with a grain, cook that after the black eyed peas, and before starting on the stew.

Pressure Cooker: Saute the veggies and spices in the cooker, then add 1/4 inch liquid and cook at high pressure for 3 minutes. Open with quick pressure release (run cold water over pot). Add collard greens and cook on high pressure for 1 minute, with quick pressure release. Add remaining ingredients, heat and serve.

Slow Cooker: Leave out most of the liquid, and add as needed toward the end of cooking. Cook vegetables on high in the cooker with oil, spices and herbs, and 1/2 cup water for 2 - 3 hours, then add the collard greens and black eyed peas, adding more liquid as needed. Cook for another hour.

Basic Bean Cooking (with Kidney Beans and Black Eyed Peas) and see our basic bean cooking recipe for more bean cooking info.

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