Ingredients
Choose either Instant Pot or Stove Top method below (the ingredients are the same for both):
- 1½ cups dried black eyed peas, rinsed and drained (225 g / no need to soak overnight)
- 2 cups carrots, sliced in rounds (250 g / about 2 large carrots)
- ½ cup celery, sliced (60 g / about 1 stalk)
- ½ cup yellow onion, diced (65 g)
- ½ cup green bell pepper, chopped (65 g)
- 1 tablespoon garlic, minced (about 3 medium-sized cloves)
- ½ tablespoon smoked paprika powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon ancho chili powder (use ¼ teaspoon for a less spicy stew)
- 4 cups water (945 ml)
- 1 cup red potato, diced (150 g / about ¾" dice / any variety)
- 1 bay leaf
- 2 tablespoons water
- 1 tablespoon arrowroot flour (AKA arrowroot starch)
- 1 packed cup baby kale, finely chopped (35 g)
- ½ cup tomato, chopped (90 g)
- ½ tablespoon vegan Worcestershire sauce
- 1 teaspoon lemon juice
- ⅛ teaspoon black pepper (about 5 turns)
For serving (optional, but oh so good)
- jalapeno, finely chopped
- cilantro, chopped
- Sour Cream (see link in Notes below)
Instructions
Instant Pot Directions:
- Place your black-eyed peas in a fine mesh strainer, rinse well, and set aside to drain.
- Press the saute button on your Instant Pot (IP) and heat up the inner pot for 2 minutes (without the lid). Add the carrot, celery, onion, and bell pepper and saute for 5 minutes, stirring occasionally and adding a splash of water if the veggies begin to stick.
- Add the garlic, smoked paprika, salt, garlic powder, onion powder, thyme, oregano, and chili powder and stir for 1 minute. Turn off the IP, then add the water and stir up any stuck bits from the bottom of the pot. Stir in the black-eyed peas, potato, and bay leaf, then lock the lid into place, making sure the nozzle is pointed in the sealing position.
- Use the Manual (or Pressure Cooking) mode and set the timer for 18 minutes. Use the natural release method when the timer goes off. After 15 minutes, use the quick release method to release any remaining steam from the pot.
- While the stew is cooking, stir together the 2 tablespoons of water and arrowroot in a small bowl until smooth and set aside.
- When all of the pressure has been released, carefully remove the lid and discard the bay leaf. Add the arrowroot / water mixture, kale, tomato, Worcestershire sauce, lemon juice, and pepper, and stir to combine.
Stove Top Directions:
- Place your black-eyed peas in a fine mesh strainer, rinse well, and set aside to drain.
- Heat a medium-sized pot over medium heat for 2 minutes. Add the carrot, celery, onion, and bell pepper and saute for 5 minutes, stirring occasionally and adding a splash of water if the veggies begin to stick.
- Add the garlic, smoked paprika, salt, garlic powder, onion powder, thyme, oregano, and chili powder and stir for 1 minute. Add the water and stir up any stuck bits from the bottom of the pot. Add the black-eyed peas, potato, and bay leaf and stir.
- Bring to a boil, then reduce the heat and simmer for about 45 minutes, with a lid on the pot at an angle, until the peas are nice and tender. You may need to add additional water if too much is absorbed before the peas are done cooking.
- While the stew is cooking, stir together the 2 tablespoons of water and arrowroot in a small bowl until smooth and set aside.
- When the peas are tender, remove the lid and discard the bay leaf. Add the arrowroot / water mixture, kale, tomato, Worcestershire sauce, lemon juice, and pepper and stir to combine.
To serve:
- Add a dollop of Sour Cream then garnish with cilantro and jalapenos if you’re feelin’ spicy.
Notes
This is a really yummy Sour Cream recipe.