This black-eyed pea stew is steady, nourishing, and built around simple vegetables simmered gently together. The peas bring a soft, hearty base while tomatoes add warmth and depth. Kale folds in slowly, giving the stew structure and balance without heaviness. Beans make it filling and grounding, turning one pot into a complete meal. Everything cooks calmly, letting flavors settle and connect. It’s everyday food meant to warm and sustain, bowl by bowl.
This recipe is part of our Tomato Recipes Guide, where you can explore simple ways to cook with fresh tomatoes.
Black-Eyed Pea Stew with Kale, Tomatoes & Beans
Black-eyed pea stew with kale, tomatoes, and beans made with simple ingredients for a warm, nourishing vegetarian dish.
Ingredients
Equipment
Stew Pot
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add diced tomatoes, black-eyed peas, white beans, and vegetable broth.
- Bring to a gentle boil, then reduce heat and simmer for 30 minutes.
- Stir in kale and cook for 5-7 minutes until tender.
- Season with salt and black pepper and serve warm.
Nutrition
Notes
Add chili flakes for gentle heat if desired.
Use spinach instead of kale if preferred.
Keeps well refrigerated for up to 3 days.