This black-eyed pea stew combines canned black-eyed peas and white beans with tomatoes, onion, garlic, and kale. The beans give the stew body, while the tomatoes add a savory, slightly tangy base. Kale goes in near the end and cooks until tender.
Using canned beans keeps the preparation straightforward because there is no soaking or cooking dried beans first. Simmer gently to help the beans retain their shape, then taste before adding salt, especially if your vegetable broth is already seasoned. Serve in bowls with bread or alongside rice.
This recipe is part of our Tomato Recipes Guide, where you can explore simple ways to cook with fresh tomatoes.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Black-Eyed Pea Stew with Kale, Tomatoes & Beans
Black-eyed peas and white beans simmered with tomatoes, onion, garlic, and vegetable broth, with chopped kale added near the end.
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 the chopped kale and simmer gently for 5-7 minutes, or until the leaves are tender. Taste and season with salt and black pepper before serving.
Nutrition
Notes
• Use cooked black-eyed peas and white beans. Dried beans cannot be substituted directly into this cooking method.
• Drain and rinse the canned beans before adding them.
• Keep the stew at a gentle simmer and stir carefully to help the beans retain their shape.
• Remove tough kale stems and check the leaves for tenderness before serving.
• Taste before adding salt, since the vegetable broth and canned ingredients may already contribute enough.
• For a thicker texture, mash a small portion of the beans against the side of the pot and stir them back into the stew.