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Black Eyed Pea Stew

Ingredients

  • 2 tablespoons olive oil, water, or vegetable broth
  • 3 cups onion, finely chopped
  • 4 cloves garlic, minced
  • 1 15 ounce can vegetable broth, low-sodium
  • 4 cups dry or 3 cups canned black-eyed peas
  • 5 cups water or vegetable broth, plus more if needed
  • 2 15 ounce cans whole tomatoes
  • Salt and Pepper to taste
  • Optional: 3 tablespoons tomato paste
  • Optional: 2 tablespoons agave, honey, pure maple syrup

Instructions

  • In a large pot, heat the olive oil over high heat (or omit and use vegetable broth one tablespoon at a time in step 2 to prevent onion and garlic from sticking to the pot).
  • Add the onions and cook, stirring constantly, until the onions are translucent and fragrant. Add the garlic and cook for 1-2 minutes more.
  • Add the vegetable broth, black-eyed peas, water, tomatoes, and optional tomato paste and brown sugar, and bring to a boil.
  • Turn down the heat to low, cover, and simmer for 2 hours, or until the peas are tender. Add more water or veggie broth as needed.
  • Add salt and pepper to taste.
  • Serve and enjoy!