This full-flavored Caribbean black eyed peas stew is loaded with colorful veggies. Cardamom, ginger and a little bit of scotch bonnet pepper add spice and lots of yum!
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Flavorful Caribbean Black-Eyed Peas Stew
Black-eyed peas see a surge in popularity around the New Year because of their purported ability to bring luck to whoever eats them. But they are so delicious and healthy, you oughta include them in your diet all year round in dishes like this mouthwatering Caribbean black-eyed peas stew.
Black-eyed peas, also called southern peas, cow peas and field peas, are a popular ingredient in the cuisines of many countries, and they are much loved in the American south. These beautiful beans are loaded with protein, fiber and many more nutrients and they have a nutty flavor with a bit of earthiness. I love that when they are cooked they become smooth and creamy - absolutely wonderful in stews.
I also find black-eyed peas very convenient to cook with. Not only can you find black-eyed peas in canned and dried forms at the supermarket, you can also often find pre-cooked black-eyed peas in the freezer aisle. If you start out with dried beans, my choice both for the cost and the flavor, you can learn just how easy it is to cook them in my post on how to cook black-eyed peas.
Over the years I've shared with you many of my favorite black-eyed peas recipes, including an Indian black-eyed peas curry, southern-style black-eyed peas and a crockpot black-eyed peas stew. All of these are delectable but if I had to pick a favorite for ease of making and all-round deliciousness, I'd choose this black-eyed peas stew with Caribbean flavors.
The stew has a wonderful balance of flavors from the veggies, the beans and the spices, and it is vegan, of course, as well as gluten-free, soy-free and nut-free, making it suitable for all diets. What's more, it's a breeze to put together and it's an easy choice for a healthy weeknight dinner.
THIS IS AMAZING. My staple dinner for any vegan or vegetarian friends when they come over for dinner.Â
-Beth
Recipe card
Caribbean Black Eyed Peas Stew Recipe
Ingredients
- 1 cup dried black eyed peas (also called cow peas. Cook the beans until tender. Or use two 14 oz cans of black-eyed peas, drained, or two packages of frozen black-eyed peas)
- 1 tablespoon coconut oil (or olive oil)
- 6 cloves garlic (minced)
- 1 large onion (finely chopped)
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon ground black mustard seeds
- 1 teaspoon ground allspice
- 2 teaspoon dried thyme
- 2 medium potatoes (diced)
- 2 small carrots (diced)
- 1 sweet potato (diced)
- 2 small bell peppers (any color is fine, diced)
- ½ scotch bonnet pepper (minced)
- 2 cups water
- Salt to taste
- ¼ cup cilantro (or parsley, minced)
Instructions
- Heat oil in a saucepan or Dutch oven over medium heat. Add garlic and saute for a few seconds until aromatic.
- Add onions along with salt and ground black pepper to taste. Saute five minutes or until onions are soft and just beginning to brown.
- Add the ground cardamom, ground ginger, ground allspice, ground black mustard seeds and dried thyme. Mix and saute for a minute or two.
- Add all the veggies - carrots, bell peppers, potatoes and sweet potatoes. Mix well, cover, and cook until vegetables are just beginning to get tender, three to four minutes.
- Add the black eyed peas (drained) and the scotch bonnet pepper and mix in. Add two cups water. Mix everything well and bring to a boil.
- Cover the pot, lower heat and simmer the stew for 15-20 minutes or until all the vegetables are cooked through and the stew is thick. You can mash some of the beans and veggies with the back of the ladle to thicken the stew further. Add salt as needed. Garnish with cilantro or parsley and serve hot.
Notes
Nutrition Information
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How to make Caribbean black-eyed peas stew
Heat oil in a saucepan or Dutch oven over medium heat. Add garlic and saute for a few seconds until aromatic.
Add onions along with salt and ground black pepper to taste. Saute five minutes or until onions are soft and just beginning to brown.
Add the ground cardamom, ground ginger, ground allspice, ground black mustard seeds and dried thyme. Mix and saute for a minute or two.
Add all the veggies - carrots, bell peppers, potatoes and sweet potatoes. Mix well, cover, and cook until vegetables are just beginning to get tender, three to four minutes.
Stir in the black eyed peas and the scotch bonnet pepper. Add two cups water. Mix everything well and bring to a boil.
Cover the pot, lower heat and simmer the stew for 15-20 minutes or until all the vegetables are cooked through and the stew is thick. You can mash some of the beans and veggies with the back of the ladle to thicken the stew further. Add salt as needed. Garnish with cilantro or parsley and serve hot.
Caribbean black-eyed peas stew FAQs
Soaking beans overnight reduces cooking time quite a bit. However, you can skip soaking if you are cooking the black eyed peas in the Instant Pot. You can find a comprehensive tutorial on cooking black-eyed peas from scratch here.
A scotch bonnet pepper is very hot, but it is also very flavorful and the heat disperses nicely in the stew. I would say this stew is not very hot at all. That said, how hot you can eat is specific to you. If you have no tolerance for heat, you can skip the scotch bonnet and use a milder pepper like jalapeno. If you can handle the heat but can't lay your hands on a scotch bonnet pepper, use a habanero instead.
Frozen black-eyed peas are cooked before freezing and you don't need to cook them again before adding them to the recipe.
The stew can be refrigerated in an airtight container for up to five days. For longer storage freeze in a freezer-safe container for up to four months. Reheat on the stove or in the microwave.
The black-eyed peas stew is divine over rice, quinoa or polenta. I also love it with crusty French bread or Italian bread.
More black eyed pea recipes
First published in February 6, 2015. Updated and re-published on Dec. 31, 2024.
Theresa says
Thank you! 🙂
Tom says
Some Caribbean islands add coconut milk to the stew. Makes it flavorful, creamy and thick.
Vaishali Honawar says
This stew is very creamy and doesn't need any coconut milk. I love coconut milk in some recipes but you also have to be careful where you add it because it can drown out other flavors.
Syd says
Added a bouillon cube and sour cream and can recommend it. If you’re vegan maybe add the vegan version of sour cream?
Jan Chipperfield says
I cannot see any liquid in ingredients and when you add it? Am I missing something!
Anonymous says
Sorry! I missed the part about adding water.
Vaishali says
No worries 🙂
Derrick Pope says
Just made this tonight and it’s delicious. Thank you for posting this delicious recipe.
Derrick Pooe
Rayman Mufasa says
I just made this, not the best of cooks in the kitchen but this was tastyyyyy and simple to cook, will definitely be cooking this dish again.
ANP says
This might be a silly question but can you substitute black eyed peas for chickpeas? I bought all thr ingredients and didn't have black eyed peas!
Vaishali says
Yes, that's fine!