Best 2 Caribbean Black Eyed Peas Stew Recipes

Embark on a culinary journey to the heart of the Caribbean with our tantalizing black-eyed peas stew. This delectable dish, deeply rooted in Caribbean cuisine, is a vibrant symphony of flavors that will transport your taste buds to sun-kissed islands. Discover the magic of black-eyed peas, a humble legume that transforms into a culinary masterpiece when paired with aromatic spices, tender vegetables, and the warmth of coconut milk.

Unleash your inner chef and explore the diverse collection of black-eyed peas stew recipes featured in this article. From the classic Jamaican version, bursting with bold flavors and a hint of Scotch bonnet pepper, to the comforting Haitian stew, rich with creole seasonings and infused with the smoky essence of griot, each recipe promises a unique taste adventure.

Indulge in the Trinidadian black-eyed peas stew, a harmonious blend of earthy spices, coconut milk, and tender chunks of beef, or savor the simplicity of the Guyanese stew, where black-eyed peas, tomatoes, and onions come together in a flavorful and aromatic broth.

For a vegan delight, try the Jamaican Ital stew, where black-eyed peas take center stage, simmered in a medley of vegetables, coconut milk, and a touch of Caribbean herbs, or explore the vibrant flavors of the Bahamian stew, a colorful combination of black-eyed peas, okra, bell peppers, and a hint of citrus.

Whichever recipe you choose, be prepared for a culinary extravaganza that captures the essence of the Caribbean. These black-eyed peas stews are not just meals; they are culinary expressions of culture, history, and the vibrant spirit of the Caribbean people. So, gather your ingredients, fire up your cooking passion, and let's embark on a delicious journey together!

Let's cook with our recipes!

CARIBBEAN BLACK EYED PEAS STEW

Caribbean Black Eyed Peas Stew image

Categories Bean Carrot Potato Soup/Stew Stew Wheat/Gluten-Free Vegetarian

Number Of Ingredients 15

Ingredients

1 1/2 cups Black eyed peas (Soak the dry peas in water overnight or for eight hours and then cook in a pressure cooker or in a pot, with enough water to cover, for an hour or until the peas are really tender but not falling apart.)
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) Diced
1/2 Scotch bonnet pepper (Substitute: habanero -- use less because it's spicier)
1 teaspoon Ground Ginger
1 teaspoon Ground allspice
1 teaspoon Ground Cardamom
2 teaspoon Dry Thyme
1 teaspoon Ground black mustard seeds
1 cup Coriander leaves, Cilantro, minced

Steps:

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.

EMERIL'S STEWED BLACK-EYED PEAS

Emeril's Stewed Black-Eyed Peas image

Make and share this Emeril's Stewed Black-Eyed Peas recipe from Food.com.

Provided by Diana Adcock

Categories One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces ham hocks (two or one large one)
2 tablespoons vegetable oil
1/4 lb other ham or 1/4 lb sausage (**If there is no Tasso Recipe here on Recipezaar I will post one-it's worth making)
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne
2 bay leaves
1 lb black-eyed peas, rinsed and picked over
2 quarts chicken stock or 2 quarts low-sodium chicken stock
2 tablespoons minced fresh flat leaf parsley

Steps:

With a sharp knife score the fat on the ham hocks 1/4-inch deep.
Heat the vegetable oil in a large heavy stockpot over medium high heat.
Add the tasso and cook, stirring often, until heated through, about 3 minutes.
Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes.
Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves.
Cook, stirring often for 2 minutes.
Add the black-eyed peas and chicken stock.
Bring to a boil over high heat.
Reduce heat to medium low.
Simmer uncovered until the peas are tender, about 45 minutes to 1 hour, stirring often and skimming off any foam that forms.
Remove the bay leaves and discard.
Cut the meat from the hock, discarding the skin and bones.
Return meat to the pot.
Stir in the parsley.
Serve.

Tips:

Soaking the black-eyed peas: Soaking the peas overnight or for at least 4 hours helps to reduce cooking time and makes them more digestible.
Use a variety of vegetables: This recipe calls for bell peppers, onions, tomatoes, and garlic, but you can also add other vegetables such as carrots, celery, or spinach.
Season to taste: The amount of salt, pepper, and other spices you add will depend on your personal preference. Taste the stew as you cook it and adjust the seasonings accordingly.
Serve with sides: Black-eyed peas stew is often served with rice, cornbread, or fried plantains.

Conclusion:

Caribbean black-eyed peas stew is a delicious, hearty, and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you serve it with rice, cornbread, or fried plantains, this stew is sure to be a hit with your family and friends.