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Black-Eyed Pea Stew with Kale, Tomatoes & Beans

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Black-eyed pea stew with kale, tomatoes, and beans made with simple ingredients for a warm, nourishing vegetarian dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 270
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 can 14 oz diced tomatoes
  • 1 can 15 oz black-eyed peas, drained and rinsed
  • 1 can 15 oz white beans or cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 3 cups kale chopped
  • Salt to taste
  • Black pepper to taste

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $28.07
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02/01/2026 12:03 pm GMT
Stew Pot

Cooking Instructions
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until soft, about 5 minutes.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add diced tomatoes, black-eyed peas, white beans, and vegetable broth.
  5. Bring to a gentle boil, then reduce heat and simmer for 30 minutes.
  6. Stir in kale and cook for 5-7 minutes until tender.
  7. Season with salt and black pepper and serve warm.

Nutrition

Calories: 270kcalCarbohydrates: 40gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 966mgPotassium: 822mgFiber: 10gSugar: 8gVitamin A: 2204IUVitamin C: 27mgCalcium: 154mgIron: 5mg

Notes

Add chili flakes for gentle heat if desired.
Use spinach instead of kale if preferred.
Keeps well refrigerated for up to 3 days.

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