Caribbean Black Eyed Peas Stew

Published: Feb 6, 2015 · Modified: Jan 2, 2024 by Vaishali · This post may contain affiliate links · 32 Comments

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Total time: 45 minutes minutes

This vegan Caribbean Black Eyed Peas Stew has a ton of veggies, including carrots and potatoes, and it is spiced up with hot scotch bonnet peppers. A vegan, soy-free, nut-free and gluten-free recipe.

Caribbean Black Eyed Peas Stew - Holy Cow! Vegan Recipes (1)

So I am up to my eyeballs in a dreadful, miserable, head-numbing cold that just refuses to go away. But it's exactly at times like these that I start dreaming ofspicy, hot, steaming bowls of stew, like this Caribbean Black Eyed Peas Stew.

I am a true fan of Caribbean cuisine. I could eat Trinidadian rotis stuffed with split peas and this Vegan Caribbean Bowl for my last meal, and just about every day before that.And black-eyed peas are one of my most favorite denizens of beanworld. Partly because they're so delicious and creamy, but also because I love me a rebel that wants to be called a pea when it's really a bean.

Caribbean Black Eyed Peas Stew - Holy Cow! Vegan Recipes (2)

This is a versatile recipe. You can chop up all sorts of veggies into it, especially root vegetables which go perfectly with the spicy kick and the tender peas. I used sweet potatoes and carrots and potatoes, but I also added in some red peppers. Yummy yum.

One of the elements that adds vast amounts of flavor to this recipe is the pepper: a scotch bonnet pepper, a common ingredient in Caribbean cuisine. This is a round little pepper very similar in looks and flavor to a habanero, with tons of smoky flavor. If you can't find a scotch bonnet, use a habanero instead.

This is very much a kid-friendly recipe if you have a kid who appreciates spice. There's tons of flavor here, and see how pretty that stew is with all those colorful veggies? I can't think of anything I'd rather have right now to clear my head. Off I go to ladle out a bowlful.

If you are starting out with dried black-eyed peas, which I highly recommend, make sure you check out my post on how to cook perfect black-eyed peas. And for more black-eyed peas deliciousness with barely any work, try these crockpot black-eyed peas!

Now, the recipe for the Caribbean black-black eyed peas stew. Enjoy!

More vegan black-eyed pea recipes

Instant Pot Spicy Southern Black Eyed Peas
Creamy Curried Crockpot Chowder with Black Eyed Peas
Fat-free Crockpot Black Eyed Peas
Vegan Black Eyed Pea Cakes
Savory Black Eyed Peas Sweet Potato Fritters

This vegan Caribbean Black Eyed Peas Stew has a ton of veggies, including carrots and potatoes, and it is spiced up with hot scotch bonnet peppers. A vegan, soy-free, nut-free and gluten-free recipe.

5 from 28 votes

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Course: Stew

Cuisine: Caribbean, nut-free, Soy-free

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Servings: 8 servings

Calories: 155kcal

Author: Vaishali · Holy Cow Vegan

Ingredients
US Customary - Metric

▢ 4 cups cooked black eyed peas (or use three 14 oz cans of black-eyed peas, drained).
▢ 1 tablespoon olive oil
▢ 1 tablespoon garlic (minced)
▢ 1 large onion (diced)
▢ 2 medium potatoes (diced)
▢ 2 small carrots (diced)
▢ 1 sweet potato (diced)
▢ 1 bell pepper (any color is fine, diced)
▢ ½ scotch bonnet pepper (use habanero as a substitute-- use less because it's spicier)
▢ 1 teaspoon ground ginger
▢ 1 teaspoon ground allspice
▢ 1 teaspoon ground cardamom
▢ 2 teaspoon dried thyme
▢ 1 teaspoon ground black mustard seeds
▢ Salt to taste
▢ 1 cup cilantro (minced)

Instructions

Heat the oil and add the onions and garlic. Saute until brown spots appear on the onions.
Add the powdered spices-- the ginger, allspice, cardamom and mustard and stir to mix well.
Add the carrots, sweet potatoes, bell peppers and potatoes and stir to mix.
Add the black eyed peas, scotch bonnet pepper, thyme, coriander leaves, and enough water to make a stew. Stir well to mix.
Bring the stew to a boil, cover, lower heat, and simmer 20 minutes or until all the flavors have melded together.
Stir in the cilantro, add salt to taste.
Serve hot with some rice or bread.

Nutrition

Tried this recipe?Please leave a comment and recipe rating below!

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About Vaishali

Hi! I'm Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.

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Comments

Leave a comment:

Syd
December 31, 2020 at 11:45 pm
Added a bouillon cube and sour cream and can recommend it. If you’re vegan maybe add the vegan version of sour cream?
Reply
Jan Chipperfield
November 11, 2020 at 12:35 pm
I cannot see any liquid in ingredients and when you add it? Am I missing something!
Reply
- Anonymous
  November 11, 2020 at 12:37 pm
  Sorry! I missed the part about adding water.
  Reply
  - Vaishali
    November 11, 2020 at 1:35 pm
    No worries 🙂
    Reply
    - Derrick Pope
      January 10, 2023 at 7:04 pm
      
      Just made this tonight and it’s delicious. Thank you for posting this delicious recipe.
      Derrick Pooe
      Reply
Rayman Mufasa
October 19, 2020 at 2:26 pm

I just made this, not the best of cooks in the kitchen but this was tastyyyyy and simple to cook, will definitely be cooking this dish again.
Reply
- ANP
  June 04, 2023 at 8:33 pm
  This might be a silly question but can you substitute black eyed peas for chickpeas? I bought all thr ingredients and didn't have black eyed peas!
  Reply
  - Vaishali
    June 04, 2023 at 10:19 pm
    Yes, that's fine!
    Reply
Paul
May 06, 2019 at 8:13 am
Hey, I am a huge fan of Black Eyed Peas and I just tried to make this recipe and seems I almost got it right lol.
I have made a lot of soups and curries in the past but this is my first stew ... in your directions it says "add enough water to make a stew"; apparently I added too much *facepalm*.
Is there some sort of rule or way of knowing how much water that will equate to so I can try this again?
Reply
- Vaishali
  See Also
  62 Easy Soup Recipes To Cozy Up To This Fall
  May 06, 2019 at 9:31 am
  Hi Paul, a good rule of thumb to follow is to add a quarter or half cup of liquid at a time, stir, then add another quarter if needed and so on.
  Reply
Beth
January 30, 2018 at 2:06 pm

THIS IS AMAZING. My staple dinner for any vegan or vegetarian friends when they come over for dinner. I use coconut oil instead of olive oil. I don't have ground cardamom so I just threw a few whole ones in, and i can't be bothered grinding mustard seeds either so they also just go in whole...
5 stars etc. THANKS.
Reply
Richard Gott
December 31, 2017 at 10:42 am

Thanks very much for sharing this recipe. I've just made a version of this (I didn't have mustard seed and I used butternut squash instead of potato as I didn't have any potatoes to hand). It's delicious and I've found that dropping a teaspoon of coconut oil on top of each serving, has made (to my taste at least) a wonderful enhancement.
Reply
Subhashini
May 21, 2017 at 1:11 pm
We usually make lobia similar to chana and rajma curry but this is different. I must ask my mom to try this sometime, probably in winter when we will get all fresh veggies.
Reply
christina
February 28, 2017 at 8:52 am

My husband loves this recipe! He gave some to his carnivore friends and they were obsessed.
Love your site.
Reply
SoupandSalad
January 05, 2017 at 6:22 pm

I just made this again since black eyed peas are supposedly good luck on New Year's Day though I was a few days late 🙂 . I used coconut oil instead of olive oil the first made it again, and I really liked the flavors it brought out. I also forgot to pick up a scotch bonnet or habanero pepper and cheated with some Trader Joe's habanero sauce which did the trick. Also for the woman above who asked about using fresh black-eyed peas...I bought them "fresh" from the produce section at Safeway but realized they were just rehydrated! They cooked nicely in 20 minutes. No mush. But I let it simmer after that and still mush-free and yummy.
@Vaishali - I started a vegan and gluten free diet recently (to reduce some inflammation that I know both cause in me) and signed up for your email alerts. You seem like such a warm person and I'm so glad I found your blog. Thanks for the great recipes and happy New Year!
Reply
- Vaishali
  January 06, 2017 at 12:10 pm
  Thanks for your kind words--I am so glad you found the blog, and have found it useful. 🙂 A very happy new year to you!
  Reply
India Wardell
December 31, 2016 at 7:28 pm
Hello!
I recently switched to a vegan diet and i plan to use this recipe for my new years lucky black eye pea dish. Wish me luck please. I dont have a few ingredients so i will make due. I am excited to try the peas with the potatoes. I am going to eat it with collards and cornbread tomorrow.
Happy new year!
Reply
- Vaishali
  December 31, 2016 at 8:57 pm
  Good luck, and happy new year! 🙂
  Reply
Anonymous
July 12, 2016 at 2:06 pm

I've made this recipe several times now with different types of legumes (adzuki, navy, black eyed peas, chickpeas) and I love the flavours here! One small addition I use is a tablespoon of Dijon mustard, such as grey poupon, this adds a nice flavour. Thanks for the great recipe!
Reply
Stacey
July 09, 2016 at 7:26 pm
What if I have fresh black eyed peas?
Reply
Anonymous
April 11, 2016 at 8:14 pm
If i want to use canned beans what would be the correct quantity?
Reply
Emily
December 24, 2015 at 10:15 am
Can i do this in a crockpot similarly to your other stew recipe and just sautee onions and spices first? thanks
Reply
- Vaishali
  December 24, 2015 at 7:05 pm
  Yes, go for it! Be sure to use canned or cooked beans.
  Reply
Swati
February 18, 2015 at 7:01 am
Hey Vaishali! How have you been? Am back after a looong hiatus from blogging and its lovely to see all that you have been cooking up 🙂 You know, as a kid I used to hate black-eyed peas (Chauli or Lobia in Hindi). But have developed a taste for it now. It can be cooked like regular Rajma or into a versatile stew, just like yours. Now its a staple in my kitchen 😀
Reply
- Vaishali Honawar
  May 15, 2015 at 12:07 am
  Swati, that's a great idea for black eyed peas. Thanks for sharing.
  Reply
Nancy
February 06, 2015 at 8:06 pm
Hi! I recently discovered your website and am delighted beyond belief with all the recipes! I've tried several so far and have loved every one. I have a question about the cooking time for the black-eyed peas in this recipe. I've always had success cooking my dried peas in a pressure cooker, unsoaked, for about 7 minutes. I'm befuddled by your long soaking and cooking time. If I cook my peas for longer than 7 minutes they are mush. Could you please explain? Are you using a different type of bean? I was thinking you are referring to a typical black-eyed pea? Thank you!
Reply
- Vaishali Honawar
  February 07, 2015 at 4:59 pm
  Hi Nancy, seven minutes in a pressure cooker is long enough. Those cooking on a stovetop in a pan require longer cooking times. You definitely don't want them to reduce to a mush so check frequently to test if they are done. Thanks for the kind words and so glad you've liked the recipes. You're the best! 🙂
  Reply
  - Nnacy
    February 09, 2015 at 4:16 pm
    Thank you for the clarification! I can't wait to try this recipe. It looks amazing!
    Reply
Vidya
February 06, 2015 at 4:52 pm
Hi Vaishali,
You are such a good writer! I'm a person who's not much of a cook but likes to look for recipes anyway! Sort of like window shopping, without actually buying anything. I frequently browse your blog, mostly to read rather than cook. I have 3 kids and so have a super crazy hectic life. A suggestion for your blog was to organize the recipes by a tag for quick and easy recipes, preferably ones that can be made with routine ingredients in the pantry.
Reply
- Vaishali Honawar
  February 07, 2015 at 5:02 pm
  Dear Vidya, thanks for your kind message and so glad you enjoy reading because the writing part is as much -- if not more -- fun for me as the cooking. I love your suggestion -- most recipes here are quick and easy and made with non fancy ingredients, but I will create a separate category for more convenience. Cheers. 🙂
  Reply

Caribbean Black Eyed Peas Stew - Holy Cow! Vegan Recipes (2024)

FAQs

Can a diabetic eat black-eyed peas? ›

The soluble fiber in black eyed peas slows digestion, which helps the body regulate blood sugar levels and reduces the risk of blood sugar spikes. This lowered risk makes black eyed peas a healthy food choice for people with diabetes.

Learn More Now ›

Why soak black-eyed peas before cooking? ›

While not entirely necessary, soaking your beans will cut down on cooking time, making the whole process quicker and easier. — Simmer on the stovetop. Drain your beans from the soaking liquid and give them a quick rinse under cold water. Place beans in a large pot and cover them with 4 inches of chicken stock.

Learn More Now ›

What do we call Alasandalu in English? ›

Black eyed beans or cow peas are called alasandalu or bobbarlu in telugu, alasandi in kannada and Lobia or chawli in hindi.

Read The Full Story ›

Is black-eyed peas a protein or vegetable? ›

As a legume, black eyed peas are a vegetable and also a bean for protein. Black eyed peas contain specific nutrients such as zinc, iron and amino acids typically found in the protein food group. They also contain nutrients found in the vegetable food group; fiber, folate, and potassium.

Find Out More ›

Do black beans spike blood sugar? ›

Black beans: These commonly found beans are packed with fiber, protein, and antioxidants. They have a low GI and provide steady energy without causing a rapid increase in blood sugar levels. Black beans also contain essential nutrients like folate, iron, and magnesium.

Keep Reading ›

What are the 3 peas of diabetes? ›

The three P's of diabetes are polydipsia, polyuria, and polyphagia. These terms correspond to increases in thirst, urination, and appetite, respectively. The three P's often — but not always — occur together.

Do black-eyed peas give you gas? ›

Precautions. For some people, black-eyed peas may cause stomach pain, gas, and bloating due to their content of raffinose, a type of fiber that can contribute to digestive issues ( 17 ). Soaking and cooking dried beans can reduce the content of raffinose and make them much easier to digest ( 17 ).

Learn More Now ›

Is it OK to eat black-eyed peas everyday? ›

Eating black-eyed peas regularly can provide a number of health benefits, including: Reducing the risk of heart disease. Black-eyed peas are high in fiber, which can help to lower cholesterol and reduce the risk of heart disease. Improving blood sugar control.

Know More ›

Which is healthier navy beans or black-eyed peas? ›

Navy beans have no vitamin A in them whatsoever, while black-eyed peas have 1,305 international units of vitamin A in one cup. The large amount of vitamin A in black-eyed peas can help skin and eye health, but navy beans do not offer these benefits. Navy beans contain significantly more calcium than black-eyed peas.

Get More Info ›

Are black-eyed peas good for your gut? ›

Black-eyed peas can help improve digestion for some people due to their fiber content, which can help promote regular bowel movements. This may be particularly helpful for those who experience occasional constipation.

Find Out More ›

Do black eyed peas turn into sugar? ›

In general, black-eyed peas are regarded as safe for diabetics. They barely affect blood sugar levels because they have a low glycemic index. Black-eyed peas are also high in protein and fiber, which helps to stabilize blood sugar and encourage satiety.

Which beans are best for diabetics? ›

Kidney, pinto, navy or black beans are packed with vitamins and minerals such as magnesium and potassium. They are very high in fiber too. Beans do contain carbohydrates, but ½ cup also provides as much protein as an ounce of meat without the saturated fat.

Get More Info Here ›

Are canned black eyed peas healthy? ›

Canned black-eyed peas provide important nutrients like vitamin A, vitamin C, potassium and fiber. combine with other vegetables for a healthy side dish.

Find Out More ›

Can diabetics eat baked beans in tomato sauce? ›

Beans are a diabetes super food, meaning they are good for your health and they have diabetes-specific benefits. They are a low-glycemic ingredient, and are high in protein and fiber. The American Diabetes Association advises people with diabetes to add dried beans or no-sodium canned beans to several meals each week.

Caribbean Black Eyed Peas Stew - Holy Cow! Vegan Recipes (2024)

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