- Black-eyed peas are like a very cute bean
and they've got an eye to them.
I think that's where the name came from,
like black-eyed peas.
(upbeat music)
You can take two cans of black-eyed peas
and turn them into a wholesome big meal Greek-Style
and that's the story of this recipe.
I am going to make a Black-Eyed Pea Stew Greek-Style.
I'm Suzy with TheMediterraneanDish.com
I'm all about easy wholesome recipes
with big Mediterranean flavors.
Today it's all about,
sweet humble ingredients, black-eyed peas
and a bunch of veggies
and then we've got some tomatoes just from a can
and we finish it up with an herb.
It's gonna be a delicious and hearty
and satisfying vegan,
Black-Eyed Pea Stew that is golden.
It will be your go to whenever you don't want meat.
So let's head to the stove and get cooking.
Got a nice big pot going on here
and then we're gonna turn on the stove.
I'm gonna use my Early Harvest Greek extra virgin olive oil.
This is a Greek recipe so that's only fitting
that we use our best oil.
You guys can find this oil over on
TheMediterraneanDish.com
Just hit the shop tab when you get there.
Your gonna warm the oil up just a little bit,
it doesn't take too long to warm.
I'm looking for it to like be shimmery
but not smokey.
We're using olive oil here so.
Onions go in,
roughly chopped no big deal.
I'm using about four to five cloves
of garlic that I've minced up
and we'll get this party sweating
and smelling delicious
before we add anything else.
They should make an onion-garlic perfume.
(laughing)
- Could you wear it?
- I would wear that honestly.
I love the smell of this onion
and garlic cooking
and Extra virgin olive oil.
It's like, I'm in heaven.
This is looking better.
We're gonna go ahead and add our veggies.
We have carrots and bell pepper,
any color bell pepper will work.
I'm using green this time.
Sometimes I'll use red,
whatever you have,
and then we'll let this cook together
for another five minutes or so.
I want the peppers and the carrots
to kinda soften up just a little bit.
Okay, this is looking good.
I'm gonna add my canned tomatoes
with their juices right here.
Adds great color and umami to this stew.
And then I have about two cups of water.
You can use broth if you like.
I'm just using water,
keeping it simple.
Oh yes.
From here, we're going
to add some flavors,
a dry Bay leaf,
something they use in Greek cooking all the time.
Then you have some cumin.
Cumin is a great addition to beanie recipes.
A little bit of paprika
for good depth and color.
I've got some oregano.
Let's hit this up with some salt.
Kosher salt is what I use here
and some black pepper.
Oh yes, so much flavor going on here.
If you don't mind a bit
of heat crushed red pepper flakes.
So, so good.
Such a great addition.
You really barely feel it,
if you put just a little bit,
but it's really good.
Give this baby a stir.
Let all these flavors marry.
All right, and then we need
to get this baby boiling.
(laughs)
We need to get this baby boiling.
Who says that?
(upbeat music)
Black- eyed peas go right in here.
We're gonna let them cook on high
for about five minutes then,
all we need to do is just turn everything down.
Let this baby simmer,
oh 25, 30 minutes.
Work on something else in the meantime,
but that's pretty much it you guys.
So let this baby boil a few more minutes
and then we'll see.
[Upbeat music]
Woh, it's like weight lifting in the kitchen.
Check this out you guys.
Oh my gosh.
What a beautiful vegans stew.
I love this.
This is so good.
Before you dig in a couple of final touches
that make all the difference.
So don't skip this part.
We're gonna stir in juice
of one whole lemon.
Brightens everything up, you guys.
Oh yes, people underestimate the power
of citrus in a stew like this,
it's so good.
And fish out your Bay leaf.
Don't leave this in.
It's not good.
A bunch of fresh parsley
about a whole cup chopped fresh parsley.
So just kind of bunch it up.
Leave a little bit of the stem.
It actually does make a difference in taste,
but make sure that it's chopped super small
and just chop like a pro.
I mean, we use fresh parsley here.
Not as a garnish.
Believe me it does a good bit of work on
the flavor of this Black-Eyed Pea Stew.
It's so good.
All right in it goes.
Beautiful, I'm gonna leave a little bit to garnish.
Give this a good stir.
Look how thick and beautiful it is.
Little pieces of beautiful veggies,
black- eyed peas nicely nestled in.
Oh, this is gonna be so good.
I think this is ready to go.
We're gonna dish it up.
All I have to do is just grab a nice bowl.
I like to serve it with a little bit of Pita Bread
or your favorite crusty bread, oh yes.
Whole grain bread, whatever you have.
And I just cannot help it.
Another drizzle of this beautiful
Early Harvest Greek extra virgin olive oil,
adds so much richness,
just the right finish.
Time to eat.
(mmhh)
I love how bright this is,
even though it's a hearty soups
that little bit of
lemon juice does a big number
on this beautiful Black-Eyed Pea Stew prepared Greek-Style.
Grab the recipe for this
beautiful vegan Black-Eyed Pea Stew over on
TheMediterraneandish.com.
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I will see you later.
[Foreign Language]
(upbeat music)