Black eyed peas is something I didn’t really have much of growing up. More so blackbeans and kidney beans, in stews and casseroles, something my mama used to specialise in.
For those looking for something to do with black eyed peas, this stew is for you.
This stew incorporates the light, yet moreish texture of black eyed peas, the homely feel of macaroni, with a banging vegan broth
Black eyed peas are a great bean to use in stews, high in fibre and iron; it’s great for the digestive system and making sure you stay regular.
What makes a good black eyed pea stew?
We believe a good stewed black eyed peas meal has a nice balance of savoury, with sweet tones and complimentary spices, such as cumin and coriander.
This stew is made of black eyed peas, bell pepper, carrot, potato, onion, tomatoes and spices.
Should I use canned or dried black eyed peas for this recipe?
Whilst canned black eyed peas could also work, you won’t achieve the desired consistency needed to make this meal what it is.
We advise soaking black eyed peas for a minimum 6-8 hours, that way when you cook them they have more bite – Trust me it’s worth it.
A great mid-week meal to make, kid friendly, and moreish for those looking for a filling vegan meal.
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Thanks for picking us for your vegan recipe inspiration, stay blessed.