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Black-Eyed Peas Okra Stew

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A hearty and flavorful Black-Eyed Peas Okra Stew combining tender black-eyed peas with fresh okra in a savory, spiced tomato base. Perfect as a comforting vegetarian main or side dish.

Ingredients

Scale
  • 1 cup dried black-eyed peas, soaked overnight
  • 2 cups fresh okra, sliced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • Salt and black pepper to taste
  • 1 tablespoon lemon juice
  • Fresh cilantro for garnish

Instructions

  1. Drain and rinse the soaked black-eyed peas.
  2. Heat olive oil in a large pot over medium heat. Sauté onion until translucent.
  3. Add garlic and cook another minute until fragrant.
  4. Stir in smoked paprika, cumin, and turmeric.
  5. Add black-eyed peas, diced tomatoes, and vegetable broth.
  6. Bring to a boil, reduce heat to simmer, cover and cook for 45 minutes or until peas are tender.
  7. Add sliced okra and cook uncovered for 10 more minutes until okra is tender but not mushy.
  8. Season with salt, black pepper, and lemon juice.
  9. Garnish with fresh cilantro and serve warm.

Notes

For extra heat, add a chopped jalapeño or a pinch of cayenne pepper during step 4. Serve with rice or crusty bread for a complete meal.

Find it online: https://delilita.com/black-eyed-peas-okra-stew/