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Black-Eyed Peas & Okra

Black-eyed peas and tender okra simmer together in savory chicken broth until the okra releases its silky juices and thickens the pot into a rich, peppery stew. Each spoonful tastes earthy and comforting, with gentle heat that lingers.

Recipe and photo by EatingWell, shared here with credit. View the Original

Black-Eyed Peas & Okra
Total
50 min
Prep
10 min
Cook
40 min
Serves
6

Nutrition per Serving

Calories
177
Protein
11g
Carbs
27g
Fat
4g
Fiber
7g
Sugar
2g
Sodium
253mg

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 1 large clove garlic, finely chopped
  • 3 cups low-sodium chicken broth
  • 2 small bay leaves, preferably fresh
  • 2 cups black-eyed peas, fresh or frozen (thawed)
  • 1 pound fresh okra, stem ends trimmed, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon cayenne pepper, or to taste

Instructions

  1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring, 3 to 5 minutes. Add garlic; cook 1 minute. Add broth and bay leaves; bring to a boil. Stir in peas.
  2. Reduce heat; simmer, stirring occasionally, for 20 minutes. Add okra, salt, pepper and cayenne. Simmer until tender, about 15 minutes.