Black eyed peas may not be known for much outside of an old, southern, New Year’s Day tradition, but they offer several health benefits and make a great addition to soups and stews. In this recipe, I paired these nourishing beans with leeks (which reach its seasonal peak in January) and tomatoes. This vegan-friendly recipe is made with 5 simple ingredients (excluding water, salt, and pepper), and is very easy to prepare.
Tomato, Leek, and Black Eyed Pea Stew (Vegan)
Yield 6 servings
- 1 leek, chopped, white and light green parts only
- 1 tablespoon minced garlic
- 1/2 cup dry white wine
- salt and ground black pepper to taste
- 2 16-ounce cans diced tomatoes
- 2 cups dry black eyed peas
- 5 cups water, plus more for thinning consistency
- In a large pot, combine leeks, garlic, dry white wine, salt and pepper. Add water, just enough to cover, and simmer on low medium heat until leeks are soft.
- Add tomatoes, black eyed peas, and 5 cups water.
- Cook, covered, on medium heat for 1 hour. As liquid reduces add water, as needed.
- Divide into bowls and serve hot with rustic bread.