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Black-Eyed Peas & Tomato Stew

This hearty and tangy stew with creole spices will transport you to New Orleans! It's a perfect comfort dish that is also incredibly healthy. Pair it with cornbread for the perfect weeknight meal.
5 from 5 votes
Prep Time 30 mins
Cook Time 1 hr 30 mins
Course Main Course
Cuisine American
Servings 6 servings


  • 1 ½ cups black-eyed peas, sorted and soaked in water overnight
  • 1 ½ teaspoon sea salt
  • 1 tablespoon olive oil, extra virgin
  • ½ cup yellow onion, finely diced
  • 1 clove garlic, minced
  • 2 teaspoon Creole seasoning
  • 1 (28 oz.) can diced tomatoes
  • 4 cups vegetable stock


  • Drain the black-eyed peas and rinse them well. Transfer to a medium saucepan and add enough water to cover by 2 inches.
  • Bring to a boil over medium heat. Decrease the heat to medium-low, skim off any foam, and partially cover.
  • Simmer just until tender, 40 to 50 minutes. Stir in 1 tsp. of the salt and simmer for 5 minutes. Drain well.
  • Meanwhile, warm the oil in a medium saucepan over medium heat. Add the onion and sauté until soft, 5 to 7 minutes. Add the garlic, creole seasoning, and the remaining ½ tsp. salt and sauté until the garlic is fragrant, about 3 minutes.
  • Add the diced tomatoes, vegetable stock, and the black-eyed peas to the saucepan, stir, and bring to a simmer. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, about 45 minutes. Taste and season with more salt if desired.


Makes delicious leftovers!
Adapted from "Afro-Vegan" by Bryant Terry
Keyword black-eyed peas, creole, onions, stew, tomatoes