This hearty and filling stew will leave you feeling warm and comforted. The black-eyed peas and root vegetables are full of fiber, so it's a great meal to fill you up.
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By Christy Morgan ,
Ingredients
- ½ cup filtered water
- 1 cup rutabaga, small cubes
- 2 celery stalks, diced
- 1 carrot, diced
- Pinch sea salt
- 2 (15-ounce) cans of black-eyed peas, drained and rinsed
- ½ cup barbecue sauce
- 1 cup frozen green peas
- Sea salt and black pepper, to taste
Instructions
- In a skillet with lid, simmer veggies with a pinch of sea salt and ½ cup water until just tender.
- Add the black-eyed peas and barbecue sauce to a pot and simmer, covered, for about five minutes.
- Add water as necessary if it starts to stick, and stir occasionally.
- Stir in green peas and season with sea salt and pepper as needed.
We love this stew and have been making it for years, served over brown rice. Chopped green onion and cilantro on top are a must for color and additional flavor. This is a favorite when camping as well, with its few ingredients and ease of preparation. Instead of chopping carrots, I use frozen peas and carrots which have a uniformity of size and cook quickly. I also start the recipe with one chopped sweet onion because almost everything we eat has an onion! Kinder’s mild barbeque sauce works great.