Black Eyed Peas And Sweet Potato Stew Recipes

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SWEET AND SPICY SOUP WITH BLACK-EYED PEAS AND SWEET POTATO



Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato image

Contrasting the flavors of sweet (roasted red bell pepper and sweet potato), spicy (cayenne and crushed red pepper) and earthy (black eye peas) was the inspiration for this dish. Equally tasty whether served hot or cold.

Provided by amanda1432

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 26

½ red bell pepper
1 tablespoon olive oil
1 onion, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 cup water
1 cup vegetable broth
3 plum tomatoes, chopped
1 (15 ounce) can black-eyed peas, drained and rinsed
1 (15 ounce) can sweet potatoes, drained and cut into chunks
1 tablespoon brown sugar
1 ½ teaspoons cinnamon
⅛ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
1 bay leaf
1 pinch dried thyme
1 pinch dried basil
1 pinch dried oregano
1 pinch dried rosemary
1 pinch garlic powder
1 pinch onion powder
1 pinch mustard powder
1 pinch cumin
1 pinch coriander
salt and cracked black pepper to taste
2 tablespoons chopped fresh parsley

Steps:

  • Set oven to broil. Brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet. Place sheet under broiler, and broil until pepper is blackened and blistered. Remove from broiler, and when cool enough to touch, peel skin. Chop pepper into bite-size pieces.
  • Heat olive oil in a large skillet over medium heat. Stir in onion, celery, and garlic; cook until onion is soft and translucent.
  • Mix in water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper. Add brown sugar, cinnamon, cayenne, and red pepper flakes. Add bay leaf, thyme, basil, oregano, and rosemary. Mix in garlic, onion, and mustard powders. Stir in cumin and coriander.
  • Bring contents to a boil. Reduce heat to medium-low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. Season with salt and cracked pepper to taste. Stir in fresh parsley, and serve.

Nutrition Facts : Calories 134 calories, Carbohydrate 24.9 g, Fat 2.4 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 254.5 mg, Sugar 6.4 g

BLACK-EYED PEAS AND SWEET POTATO STEW



Black-Eyed Peas and Sweet Potato Stew image

Just a recipe I made up one cold day when I wanted a hearty, homemade stew (comfort food!) It was really good, so I shared it with a few friends. One friend called it: "Keisha's Mom's Black-Eyed Peas and Sweet Potato Stew" - adding my daughter's name. Sounds impressive! (This friend has made it more often than I have!) I like it because of the interesting taste and texture of the whole, fresh ingredients...it's great to have in the fall.

Provided by Suzanne Kohler

Categories     Stew

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups dried black-eyed peas
2 sweet potatoes, peeled and cut in small chunks
3 fresh tomatoes, peeled and cut in small chunks or 1 can stewed tomatoes (works, but fresh ones are better)
3 cloves fresh garlic, chopped
1/2 large red onion, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon cinnamon (or more)
1 teaspoon Old Bay Seasoning or 1 teaspoon Mrs. Dash seasoning mix (or more)
1/2-1 teaspoon red peppers or 1/2-1 teaspoon creole seasoning
1/2 teaspoon whole celery seeds or 1 -2 stalk chopped celery, with leaves (or both)
salt and pepper

Steps:

  • Rinse black-eyed peas in colander (to clean), then drain.
  • Add enough water to cover beans in 3 quart vessel.
  • Boil, then turn down to medium-low heat for 30 minutes (cook until tender).
  • Keep on lower heat and add onions, garlic, parsley, celery (if desired) and seasonings.
  • Add tomatoes, and sweet potatoes.
  • Cook for another 15 minutes, or until sweet potatoes are tender.
  • Other suggested ingredients for variation are: 1 can of corn, chopped red bell peppers, or a few hot peppers.
  • You can also add olive oil and/or a dash of vinegar for added flavor.
  • Serve with, or over brown rice-- with corn bread on the side!

Nutrition Facts : Calories 245.5, Fat 1, SaturatedFat 0.2, Sodium 37.9, Carbohydrate 46.9, Fiber 8.5, Sugar 7.9, Protein 14.6

SENEGALESE BLACK-EYED PEA AND SWEET POTATO SOUP (NDAMBE)



Senegalese Black-Eyed Pea and Sweet Potato Soup (Ndambe) image

Super quick and easy vegan recipe that will please even the meat-lovers from Milk Street TV. The addition of the lemon juice, fresh herbs, and tomatoes at the end of the cooking time gives the soup an amazing freshness! Filling without being the least bit heavy.

Provided by lecole54

Categories     Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons coconut oil
1 large yellow onion, finely chopped
kosher salt & fresh ground pepper, to taste
8 medium garlic cloves, minced
2 fresno chilies, stemmed and sliced into thin rings (can substitute jalapenos)
3 (14 ounce) cans black-eyed peas, drained and rinsed
2 bay leaves
1 lb sweet potato, in 1/2-inch cubes
1 lb plum tomato, cored and chopped
1 cup flat leaf parsley, chopped
2 tablespoons lemon juice, plus lemon wedges, to serve

Steps:

  • In a large Dutch oven over medium, heat the coconut oil until shimmering. Add the onion, 2 teaspoons salt and ½ teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes.
  • Stir in the garlic and chilies, then cook until fragrant, about 30 seconds.
  • Add the black-eyed peas, bay leaves and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until the flavors meld, about 15 minutes.
  • Stir in the sweet potatoes and 2 teaspoons salt. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes.
  • Off heat, add tomatoes, parsley and lemon juice, salt and pepper to taste, and serve.

Nutrition Facts : Calories 446, Fat 9, SaturatedFat 6.4, Sodium 970.8, Carbohydrate 76.9, Fiber 16.2, Sugar 10.8, Protein 18.6

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