Dried Black Eyes With No Beef Brofts
Black Eyed Pea Stew
I'm of the opinion that this creamy, slow simmered Black Eyed Pea Stew is a great meal year round. They are filling, comforting, easy to make, and easy on the wallet. Add some collards for a bit of green and ham for a bit of salt.
- Servings– Makes about 5-6 cups
- Total Time- 8 hours to soak peas + 2 hours cook time
Black-Eyed Pea Stew Ingredients:
(Scroll down for full recipe)
- Dried Black Eyed Peas– soaking these in water overnight is an important step. This drastically reduces the cooking time and makes them easier to digest.
- Diced Ham
- Collard Leaves
- Diced Yellow Onion
- Sliced Celery Stalks
- Minced Garlic
- Chicken Broth
- Cajun Seasoning– I like the 'Slap Ya Mama' brand.
- Butter- salted or unsalted.
- Herbs- bay leaf and fresh thyme.
Equipment Needed:
- Large Pot
- Ladle or Cooking Spoon
How to Make Black-Eyed Pea Stew:
- Soak Peas– Place peas in bowl, fill with water until at least an inch above peas. Leave uncovered in the refrigerator for 8 hours or overnight. Once ready to cook, drain & set aside.
- Cook Vegetables– In a large pot, melt butter over medium heat. Add diced ham, diced onions, and sliced celery and cook 4-5 minutes until ham is browned and veggies are tender. Stir in garlic and Cajun seasoning and cook 2 minutes longer.
- Add Broth & Peas and Simmer- Pour in peas, 5 cups of broth, bay leaf, and fresh thyme sprig. Bring pot to a boil, cover with a lid, and turn heat down to medium-low. Simmer 60 minutes, stirring occasionally.
- Add Greens & Finish- Uncover pot and mash a few peas with the back of a spoon. This will help thicken your stew. Pull the stem off of collard leaves, then use hands to break apart and shred collards to tenderize the leaves. You should have about 2 cups once tenderize. Add to pot and cook stew 15-30 minutes longer uncovered until collards are tender and desired consistency is reached. The longer you let it go, the thicker it will get. Remove bay leaf and thyme sprig and enjoy!
Recipes You May Also Love:
- Easy Spicy Sausage & White Bean Soup
- (The Best) Slow Cooker Chili
- Country Fried Steak
Black-Eyed Pea Stew
Creamy, slow simmer Black-Eyed Pea Stew with tender wilted collards and salty diced ham. A hearty, filling meal all year round.
Course Main Course, Side Dish
Cuisine American
-
Large Pot
-
Ladle
- 1/2 lb dried black eye peas
- 2 tbsp butter
- 4 oz diced ham
- 1/4 yellow onion
- 1-2 stalks celery
- 1 tbsp minced garlic
- 1/2 tsp Cajun seasoning I used Slap Ya Mama
- 4-5 cups chicken broth
- 1 bay leaf
- 1 sprig thyme
- 4-5 large collard leaves
-
Soak Peas– Place peas in bowl, fill with water until at least an inch above peas. Leave uncovered in the refrigerator for 8 hours or overnight. Once ready to cook, drain & set aside.
-
Cook Vegetables– In a large pot, melt butter over medium heat. Add diced ham, diced onions, and sliced celery and cook 4-5 minutes until ham is browned and veggies are tender. Stir in garlic and Cajun seasoning and cook 2 minutes longer.
-
Add Broth & Peas and Simmer- Pour in peas, 5 cups of broth, bay leaf, and fresh thyme sprig. Bring pot to a boil, cover with a lid, and turn heat down to medium-low. Simmer 60 minutes, stirring occasionally.
-
Add Greens & Finish- Uncover pot and mash a few peas with the back of a spoon. This will help thicken your stew. Pull the stem off of collard leaves, then use hands to break apart and shred collards to tenderize the leaves. You should have about 2 cups once tenderize. Add to pot and cook stew 15-30 minutes longer uncovered until collards are tender and desired consistency is reached. The longer you let it go, the thicker it will get. Remove bay leaf and thyme sprig and enjoy!
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