Black-Eyed Pea Stew
Black-eyed pea stew is a hearty one-pot meal made with tender black-eyed peas, ground beef, carrots, and savory broth. Although black-eyed peas are technically beans, they cook more quickly than many other dried varieties and develop a creamy texture that's perfect for soups and stews. This comforting recipe is ideal for cool weather and makes excellent leftovers.
Prep Time: 20 minutes (+ overnight soaking if using dried peas)
Cook Time: 8 hours on Low or about 2 hours on the stovetop
Yield: 6-8 servings
Ingredients
- 1 pound ground beef, ground turkey, or ground chicken
- 1 (16-ounce) bag dried black-eyed peas, soaked overnight, or about 4 cups cooked or canned black-eyed peas, rinsed and drained
- 6 cups water or beef broth
- 2-3 beef bouillon cubes (omit if using beef broth)
- 5 carrots, chopped
- 1 onion, grated or finely chopped
- 1/4 teaspoon black pepper
- Salt, to taste
Slow Cooker Directions
- If using dried black-eyed peas, soak them overnight. Drain and rinse before cooking.
- Brown the ground beef with the onion in a large skillet over medium heat until the meat reaches 160°F. Drain any excess fat.
- Transfer the beef to a slow cooker.
- Add the black-eyed peas, carrots, water or broth, bouillon cubes (if using water), pepper, and salt.
- Stir well, cover, and cook on Low for 8 hours or until the peas are tender.
- Taste and adjust the seasoning before serving.
Stovetop Option: Simmer the soup for about 2 hours, or until the peas are tender.
Kid Chef Tip: Canned black-eyed peas make this recipe much faster. Simply rinse and drain them, then reduce the cooking time to about 3-4 hours on Low or 1-2 hours on the stovetop.
Make It Different Every Time
- Add diced celery and potatoes for an even heartier stew.
- Replace the ground beef with smoked sausage or leftover ham.
- Stir in diced tomatoes for a richer broth.
- Add spinach or kale during the final few minutes of cooking.
- Serve over cooked rice or with a slice of homemade bread for a complete meal.