For: Nitra Black Eye Beans
Black-Eyed Pea & Vegetable Stew
- Vegan
- Continental
- 40 min
- Serves 4
A hearty, rustic stew that leans on black-eyed peas and root vegetables — simple, warming and easy to make in one pot.
Method
- 1
Sauté the base vegetables
Heat the olive oil in a large pot and sauté the onion, carrot and celery over medium heat for 6–8 minutes until softened.
- 2
Add the tomato
Stir in the chopped tomatoes and cook a further 3–4 minutes until they begin to break down.
- 3
Add beans and stock
Tip in the cooked black-eyed peas, pour in the vegetable stock, and add the bay leaf and thyme.
- 4
Simmer
Bring to a gentle boil, then reduce heat and simmer, partially covered, for 20 minutes until the vegetables are tender and the stew has thickened slightly.
- 5
Season and finish
Season generously with black pepper and salt, remove the bay leaf and thyme sprigs, and serve hot.
This stew freezes beautifully — make a double batch and portion it out for easy weeknight meals.