black eyed peas and okra recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best black eyed peas and okra recipe

Black eyed peas and okra is a traditional dish that originated in the Southern United States.

It’s a staple in many African American households, and for good reason – it’s delicious and nutritious.

The dish typically consists of black eyed peas, okra, and sometimes other ingredients like onions, garlic, and spices.

The key to making this dish is to use a technique called

Black Eyed Peas and Okra Stew

4.6 from 665 votes

A comforting and flavorful stew featuring black eyed peas and okra, perfect for a hearty meal. This dish is packed with southern flavors and is sure to be a crowd-pleaser.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
1 lb okra, sliced
1 can (15 oz) diced tomatoes
1 can (15 oz) black eyed peas, drained and rinsed
4 cups vegetable broth
1 tsp paprika
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
2 tbsp chopped fresh parsley, for garnish

👨‍🍳Directions

1Heat vegetable oil in a large pot or Dutch oven over medium heat.
2Add onion, garlic, and bell pepper.
3Cook for 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
4Add okra to the pot and cook for an additional 5 minutes, stirring frequently, until the okra begins to soften and turns a darker green color.
5Stir in diced tomatoes, black eyed peas, vegetable broth, paprika, cumin, chili powder, salt, and pepper.
6Bring the mixture to a boil.
7Reduce heat to low, cover, and let it simmer for 20 minutes, stirring occasionally, until the okra is tender and the flavors have melded together.
8Taste and adjust seasoning with more salt and pepper if needed.
9Garnish with chopped fresh parsley before serving.
10Serve hot with crusty bread or rice.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 12g🍬Sugars: 8g🥩Protein: 18g

📝Notes

Tips: For a spicier stew, add a diced jalapeño pepper with the other vegetables. For a thicker stew, mash a few of the black eyed peas with the back of a spoon and stir them back into the stew.

This recipe is perfect for any occasion, whether it’s a family gathering or just a weeknight dinner.

The combination of black eyed peas and okra is hearty and comforting, making it a great choice for cold winter nights or hot summer days.

You can store leftovers in an airtight container in the fridge for up to 3 days or freeze them for later use.

❓ Frequently Asked Questions About Black Eyed Peas and Okra Stew

Q: What is the origin of black eyed peas and okra?

This dish has its roots in West Africa, where black eyed peas were first domesticated. The okra plant was also introduced to the Americas by African slaves, who brought their culinary traditions with them.

Q: How do I cook black eyed peas and okra?

To cook this dish, you’ll need to soak the black eyed peas overnight and then simmer them in a pot with some onion, garlic, and spices. Add the okra towards the end of cooking time so it doesn’t become mushy.

Q: Can I use frozen black eyed peas?

Yes, you can use frozen black eyed peas as a substitute for fresh ones. Just thaw them first before adding them to the pot.

Q: Is this dish suitable for vegetarians?

No, this dish is not suitable for vegetarians as it contains animal-derived ingredients like bacon or ham.

Q: Can I make this dish in a slow cooker?

Yes, you can make this dish in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours.

Similar Posts