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Caribbean black eyed peas stew.
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5 from 31 votes

Caribbean Black Eyed Peas Stew Recipe

This Caribbean black eyed peas stew is loaded with carrots, potatoes, sweet potatoes and bell peppers, and a blend of flavorful spices, including cardamom, allspice, and scotch bonnet pepper.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Stew
Cuisine: Caribbean, nut-free, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 352kcal
Author: Vaishali · Holy Cow Vegan

Equipment

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)
US Customary - Metric

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

How to store Caribbean black-eyed peas stew
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.

Nutrition

Serving: 1serving | Calories: 352kcal | Carbohydrates: 66g | Protein: 15g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Potassium: 1370mg | Fiber: 11g | Sugar: 11g | Vitamin A: 13476IU | Vitamin C: 79mg | Calcium: 125mg | Iron: 6mg