okra black eyed peas recipe

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The Best okra black eyed peas recipe
Okra and Black-Eyed Peas Stew
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
❓ Frequently Asked Questions About Okra and Black-Eyed Peas Stew

The Best okra black eyed peas recipe

I’ve been making this okra black eyed peas recipe for years, and it’s always a hit with my family. The dish is a staple in Southern cuisine, and I love how it’s a perfect blend of flavors and textures.

Okra adds a unique texture that pairs perfectly with the creamy black eyed peas. The key to this recipe is using the right type of okra – I prefer the smaller, more delicate pods for this dish.

To cook the okra, I like to use a simple technique where I blanch it in boiling water for about 5 minutes, then shock it in an ice bath to stop the cooking process. This helps preserve the okra’s tender texture and prevents it from becoming mushy.

After that, I sauté the okra in a bit of oil until it’s golden brown and fragrant. The aroma that fills my kitchen when I’m cooking this dish is just incredible – it’s like a big ol’ hug in a pot.

My kids love helping me cook this recipe, and they always get excited when they see the finished product on the table. It’s become a family tradition to make this dish together on special occasions like holidays and family gatherings.

Plus, it’s super easy to make ahead and reheat for busy weeknights or meal prep. My husband loves how hearty and filling this dish is – it’s perfect for a cold winter night or after a long day at work.

Okra and Black-Eyed Peas Stew

4.6 from 1222 votes

A hearty and flavorful stew featuring okra and black-eyed peas, simmered with vegetables and spices. This dish is perfect for a comforting meal.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Main Ingredients

2 tbsp olive oil

1 medium onion, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

1 lb okra, trimmed and sliced

1 cup dried black-eyed peas, rinsed

1 can (14.5 oz) diced tomatoes

2 cups vegetable broth

1 tsp paprika

1 tsp cumin

1/2 tsp black pepper

1/2 tsp salt

1 tsp hot sauce (optional)

Garnish

2 tbsp chopped fresh parsley

👨‍🍳Directions

1In a large pot, heat 2 tbsp olive oil over medium heat.

2Add 1 chopped onion and 1 chopped red bell pepper.

3Cook until the vegetables are softened, about 5 minutes, stirring occasionally.

4Add 2 minced garlic cloves to the pot and cook for 1 minute, stirring frequently to prevent burning.

5Add 1 lb sliced okra to the pot and cook for 3-4 minutes, stirring occasionally until the okra begins to soften and the edges are slightly browned.

6Stir in 1 cup rinsed black-eyed peas, 1 can diced tomatoes, 2 cups vegetable broth, 1 tsp paprika, 1 tsp cumin, 1/2 tsp black pepper, 1/2 tsp salt, and 1 tsp hot sauce (if using).

7Bring the mixture to a boil over high heat.

8Reduce the heat to low, cover the pot with a lid, and let the stew simmer for 20-25 minutes, stirring occasionally, until the black-eyed peas are tender and the okra is fully cooked and has thickened the stew.

9The stew should have a rich, hearty consistency.

10Taste and adjust the seasoning with additional salt, pepper, or hot sauce if needed.

11Ladle the stew into bowls and garnish with 2 tbsp chopped fresh parsley.

12Serve hot and enjoy.

🔧Equipment

Large pot with lid

Wooden spoon

Cutting board

Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 50g🥦Dietary Fiber: 12g🍬Sugars: 8g🥩Protein: 15g

📝Notes

Tips: For a spicier stew, add more hot sauce to taste. You can also add other vegetables like carrots or celery for added flavor and nutrition.

This okra black eyed peas recipe is one of my go-to dishes for family gatherings or special occasions – everyone loves how hearty and flavorful it is.

Plus, it’s super easy to make ahead and reheat for busy weeknights or meal prep.

One of my favorite things about this recipe is how versatile it is – you can serve it as a side dish, add some crusty bread for a hearty main course, or even turn it into a vegan main course by swapping out the bacon bits for some crispy tempeh.

❓ Frequently Asked Questions About Okra and Black-Eyed Peas Stew

Q: What type of okra should I use for this recipe?

I recommend using small, delicate okra pods for this recipe. They have a more tender texture and less bitterness than larger pods.

Q: How do I prevent the okra from becoming mushy?

To prevent the okra from becoming mushy, make sure to blanch it in boiling water for about 5 minutes, then shock it in an ice bath to stop the cooking process.

Q: Can I use frozen black eyed peas instead of fresh?

Yes, you can use frozen black eyed peas if you prefer – just thaw them according to package instructions before using.

Q: What if I don’t have any liquid smoke on hand?

You can omit the liquid smoke if you don’t have any on hand – but keep in mind that it adds a nice depth of flavor to the dish.

Q: Can I make this recipe in advance?

Yes, you can make this recipe ahead of time and refrigerate or freeze it for later use.

okra black eyed peas recipe

The Best okra black eyed peas recipe

Okra and Black-Eyed Peas Stew