This Black-Eyed Pea Stew is a Southern classic that combines creamy, slow-simmered black-eyed peas with tender collard greens, salty diced ham, and a hint of sweet brown sugar. A hearty, budget-friendly meal, it provides rich, comforting flavors ideal for any time of year. Whether you’re serving it for a special occasion or a simple family dinner, this stew brings the essence of Southern comfort to your table.

Why You’ll Love it:

Southern Comfort in a Bowl: This stew is a classic Southern dish that brings the warmth and richness of traditional Southern cooking right to your table.
Hearty and Filling: With creamy black-eyed peas, tender collard greens, and savory ham, this stew offers a satisfying and substantial meal that will keep you full and content.
Sweet and Savory Balance: The combination of salty diced ham and a touch of sweet brown sugar creates a deliciously balanced flavor profile that’s both comforting and unique.
Versatile and Nourishing: Ideal for any season, this stew is not only perfect for cozy dinners but also a nutritious option that can be enjoyed year-round, making it a great addition to your meal rotation.

Ingredients Notes:

Dried Black-Eyed Peas: Soak in water overnight to cut down cooking time and improve digestibility. This step also helps achieve a creamier texture.
Diced Ham: Adds a savory, salty depth of flavor to the stew.
Collard Leaves: Provide a hearty, slightly earthy taste and a boost of nutrients.
Diced Yellow Onion: Offers a sweet and aromatic base that enhances the overall flavor of the stew.
Sliced Celery Stalks: Contribute a fresh, crisp texture and mild, savory flavor.
Minced Garlic: Infuses the stew with a rich, aromatic essence.
Chicken Broth: Serves as the flavorful liquid base, adding richness and depth to the stew.
Cajun Seasoning: I recommend the ‘Slap Ya Mama’ brand for its authentic, bold spice blend that complements the dish.
Butter: Use salted butter to enrich the stew with a smooth, creamy texture and additional flavor.
Herbs: Bay leaf and fresh thyme add aromatic complexity and a hint of earthy fragrance.
Brown Sugar: Balances the stew’s savory elements with a touch of sweetness for a well-rounded flavor profile.
White Wine Vinegar: Adds a necessary acidic note to brighten and balance the flavors; apple cider vinegar is a suitable alternative.

Substitutions & Variations:

Substitutions:

Dried Black-Eyed Peas:
- Canned Black-Eyed Peas: Use two cans of drained and rinsed black-eyed peas. Reduce cooking time by about 15-20 minutes.
Diced Ham:
- Turkey Ham or Chicken Sausage: For a lighter option, use diced turkey or chicken sausage instead of traditional ham.
Collard Leaves:
- Kale or Mustard Greens: Kale or mustard greens can be used in place of collards for a different flavor profile.
Butter:
- Olive Oil: Substitute olive oil for butter to make the dish dairy-free.

Variations:

Spicy Black-Eyed Pea Stew:
- Add a chopped jalapeño or a pinch of cayenne pepper to the stew for a spicy kick.
Vegetarian Black-Eyed Pea Stew:
- Omit the ham and use vegetable broth. Increase the amount of collard greens and add extra vegetables like bell peppers and carrots for a hearty vegetarian version.
Southwestern Black-Eyed Pea Stew:
- Incorporate corn, black beans, and diced tomatoes for a Southwestern twist. Adjust the seasoning with chili powder and cumin for added flavor.

How to Make Black-Eyed Pea Stew:

Soak Peas: Place dried black-eyed peas in a bowl and cover them with water, ensuring the water level is at least an inch above the peas. Leave them uncovered in the refrigerator for 6-12 hours or overnight. When ready to cook, drain and rinse the peas, then set aside.
Cook Vegetables: In a large pot, melt the butter over medium heat. Add the diced ham, onions, and sliced celery. Cook for 4-5 minutes, stirring frequently, until the ham begins to brown and the vegetables are slightly tender. Stir in the minced garlic and Cajun seasoning, cooking for an additional minute.
Add Broth & Peas and Simmer: Pour in the chicken broth, add the black-eyed peas, bay leaf, and fresh thyme sprigs. Bring the mixture to a boil, then reduce the heat to medium-low and cover the pot. Simmer for 60 minutes, stirring every 5-10 minutes. If the stew looks too dry, lower the heat further and add a bit more broth as needed.
Add Greens & Finish: Uncover the pot and mash a few black-eyed peas with the back of a spoon to help thicken the stew. Remove the stems from the collard leaves, then tear and shred the leaves into bite-sized pieces. You should have about 4 cups of shredded collards. Add the collards, brown sugar, and white wine vinegar to the pot, stirring until well combined. Continue to simmer uncovered, stirring occasionally, for an additional 15-30 minutes, until the collards are tender and the stew has reached your desired consistency. The longer you simmer, the thicker the stew will become. Remove the bay leaf and thyme sprigs, adjust seasoning with salt and pepper if needed, and enjoy!

Tips & Recipe Notes:

Pre-soak for Better Texture: Soaking the black-eyed peas overnight ensures a creamier texture and faster cooking time. If you’re short on time, a quick soak method (boiling for 1-2 minutes and letting sit for 1 hour) can be used as an alternative.
Adjust Consistency: If you prefer a thicker stew, mash more of the peas during cooking or add a small amount of cornstarch mixed with water. For a thinner stew, add extra broth as needed.
Enhance Flavor: For added depth, consider adding a splash of hot sauce or a pinch of smoked paprika. These ingredients can enhance the flavor profile of the stew.
Add More Vegetables: Feel free to include other vegetables like carrots or bell peppers to increase the stew’s nutritional value and flavor complexity.
Meal Prep: This stew can be made ahead of time and often tastes even better the next day as the flavors continue to meld. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Collard Greens Substitutes: If collard greens are unavailable, kale or mustard greens can be used as substitutes. Adjust cooking time as needed, as different greens may have varying tenderness.
Vegetarian Option: To make this stew vegetarian, omit the ham and use vegetable broth instead of chicken broth. You may need to adjust the seasoning to compensate for the missing savory flavor.
Spice Level: If you prefer a milder stew, reduce the amount of Cajun seasoning or choose a mild version. For more heat, add additional spices or hot sauce.
Serving Suggestions: This stew pairs well with cornbread, rice, or a side salad. It can also be served with a dollop of sour cream or a sprinkle of fresh herbs for added flavor.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator. Reheat gently on the stove over low heat, adding a splash of broth if needed to reach the desired consistency.

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