Hearty Black-Eyed Peas & Spinach Stew
A thick, rustic stew of black-eyed peas and spinach simmered in a rich tomato sauce, finished with a squeeze of lemon.
- Prep5 min
- Cook1h
- Total1h 5m
- DifficultyEasy
- Servings4
This comforting Greek-style dish combines earthy black-eyed peas with tender spinach in a gently spiced tomato sauce. The beans are boiled until just tender, then simmered with sautéed vegetables and crushed tomatoes until the sauce thickens into a velvety consistency.
A touch of breadcrumbs at the end helps bind everything together, while fresh parsley, black pepper, and a squeeze of lemon brighten the flavors. Serve it as a hearty main course with crusty bread or as a side alongside grilled fish or lamb.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large pot, cook the dry black-eyed peas with the bay leaf in plenty of water for about 30–35 minutes, until they are almost tender. Drain and set aside.
- In a separate medium pot, heat the olive oil over medium heat. Add the chopped onion, sliced carrot, and chopped red bell pepper. Sauté for about 5 minutes, until the vegetables start to soften.
- Add the washed spinach to the pot and cook for another 2–3 minutes, stirring occasionally, until the spinach has wilted completely.
- Stir in the drained beans, crushed tomatoes, ¾ cup hot water, and ½ teaspoon salt. Mix well. Bring to a boil, then reduce the heat to low and let it simmer, uncovered, for about 25 minutes, until the sauce becomes thick. Check occasionally and add a little more hot water if needed to prevent sticking.
- Just before removing the pot from the heat, sprinkle in the breadcrumbs and stir well to thicken the sauce further.
- Let the stew rest for 5 minutes off the heat. Serve warm, with a squeeze of lemon, a sprinkle of chopped parsley, and ground black pepper to taste.
💡 Tips
- If you prefer a smoother texture, you can mash a few beans against the side of the pot before adding the breadcrumbs.
- For a richer flavor, substitute half the water with vegetable broth.
- This dish tastes even better the next day; store leftovers in the fridge for up to 3 days.
Inspired by a recipe from Olive Tomato