Turn A Can Of Black Eyed Peas Into A Hearty Stew

Turn A Can Of Black Eyed Peas Into A Hearty Stew

I’d never thought I’d say this, but I am fairly obsessed with canned black eyed peas. They make a great hummus, yes, but they’re also the perfect base for an extremely filling, surprisingly delicious stew that comes together in under 15 minutes.

[referenced url=”https://www.lifehacker.com.au/2019/01/black-eyed-pea-hummus-will-make-your-new-year-better/” thumb=”https://i.kinja-img.com/gawker-media/image/upload/t_ku-large/gkmsf3in4xnyw8ibqvav.jpg” title=”Black-Eyed Pea Hummus Will Make Your New Year Better” excerpt=”I have always thought that black-eyed peas were bigger than New Year’s. In fact, until I moved out of Mississippi, I didn’t even know they were a New Year’s “thing.” (My family eats them pretty much all year round, usually as a simple side cooked with a little ham.)”]

It’s the ultimate lazy pantry supper. I almost feel bad calling it a “stew” as it doesn’t stew for that long. All you need is a can of black eyed peas, a couple of canned plum tomatoes, and a tablespoon of butter, plus whatever seasonings you feel like adding.

If you have some leftover roasted vegetables or grains, throw those in too; everyone is invited. The juice from the tomatoes mixes with the butter to create a rich, savoury broth, prefect for sopping up with hearty bread. It comes together in less than 15 minutes, is super hearty, and tastes way more time-intensive than it is.

As far as seasonings go, you should feel free to get creative. Salt and fresh pepper are really all you need, but I’ve tried soy sauce, fish sauce, nutritional yeast, and Umami Seasoning, and found them all to be pleasing. (If I’m feeling really lazy, I’ll stir in a spoonful of the no-beef Better than Bouillon base.) To make this crazy lazy, but delicious meal, you will need:

  • 1 425.24g can of black eyed peas, drained but not rinsed

  • 2 canned plum tomatoes

  • 1 tablespoon of butter

  • Seasonings to taste

Drain the peas and add them to a medium pot or sauce pan. Add the tomatoes (save the rest for sauce or something), and chop them into bite-sized pieces with a pair of clean kitchen scissors.

Add the butter and bring everything to a simmer, and let cook until the tomatoes soften and start to melt into the stew. Season to taste with salt and pepper, nooch, a teaspoon of Better than Bouillon, or your favourite seasoning blend.

Serve with hearty bread or a classic saltine cracker.

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