Hearty Black-Eyed Pea and Rice Stew
Hearty Black-Eyed Pea and Rice Stew
Ingredients
For the Stew Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 4 cups vegetable broth
- 1 can diced tomatoes, 14 1/2 ounces, undrained
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon hot sauce, optional, or to taste
For the Peas and Rice
- 2 cans black-eyed peas, 15 ounces each, rinsed and drained
- 1 cup long-grain white rice, uncooked
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
⏱️ 1 min
- 2
Add the chopped yellow onion, celery, and green bell pepper to the pot. Sauté for 5 to 7 minutes, or until the vegetables have softened.
⏱️ 7 min
- 3
Stir in the minced garlic, ground cumin, smoked paprika, and dried thyme. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Pour in the vegetable broth and add the undrained diced tomatoes, bay leaf, salt, black pepper, and hot sauce (if using). Bring the mixture to a gentle simmer.
⏱️ 5 min
- 5
Add the rinsed and drained black-eyed peas to the pot. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 6
Stir in the uncooked long-grain white rice. Bring the stew back to a gentle simmer, then cover the pot again and cook for 15 to 20 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir occasionally to prevent the rice from sticking to the bottom.
⏱️ 20 min
- 7
Remove the pot from the heat and let it stand, covered, for 5 minutes. Carefully remove and discard the bay leaf.
⏱️ 5 min
- 8
Ladle the hearty black-eyed pea and rice stew into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Black-Eyed Pea and Rice Stew
Ingredients
For the Stew Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 4 cups vegetable broth
- 1 can diced tomatoes, 14 1/2 ounces, undrained
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon hot sauce, optional, or to taste
For the Peas and Rice
- 2 cans black-eyed peas, 15 ounces each, rinsed and drained
- 1 cup long-grain white rice, uncooked
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
⏱️ 1 min - 2
Add the chopped yellow onion, celery, and green bell pepper to the pot. Sauté for 5 to 7 minutes, or until the vegetables have softened.
⏱️ 7 min - 3
Stir in the minced garlic, ground cumin, smoked paprika, and dried thyme. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 4
Pour in the vegetable broth and add the undrained diced tomatoes, bay leaf, salt, black pepper, and hot sauce (if using). Bring the mixture to a gentle simmer.
⏱️ 5 min - 5
Add the rinsed and drained black-eyed peas to the pot. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min - 6
Stir in the uncooked long-grain white rice. Bring the stew back to a gentle simmer, then cover the pot again and cook for 15 to 20 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir occasionally to prevent the rice from sticking to the bottom.
⏱️ 20 min - 7
Remove the pot from the heat and let it stand, covered, for 5 minutes. Carefully remove and discard the bay leaf.
⏱️ 5 min - 8
Ladle the hearty black-eyed pea and rice stew into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 1 min