Tomatoes and Black-Eyed Peas

Tomatoes stewed with black-eyed peas and a blend of spices.

Yield: 4-6 servings

Time: 1½ hours (mostly hands off)


  • colander
  • medium saucepan with lid
  • wooden spoon
  • large saucepan with lid


  • 1½ c dried black-eyed peas, soaked overnight
  • 3-inch piece of kombu
  • several c water
  • 1½ t coarse salt
  • 1 T olive oil
  • ½ c yellow onion, diced
  • ¼ c celery, diced
  • 1 clove garlic, minced
  • ½ t Creole spice blend
  • 28-oz can plum tomatoes with juice
  • 2 c vegetable stock
  • 1 T basil, chopped


Drain the peas, place in medium saucepan with kombu, and add water to cover by 2 inches. Bring to a boil, skim off foam, reduce heat, partially cover, and simmer for 40-50 minutes, until just tender. Add 1 t salt and simmer for 5 minutes, then drain and set aside.

Meanwhile, heat oil over medium heat, add onion and celery, and sauté 5-7 minutes until soft. Add remaining ½ t salt, garlic, and spice blend and sauté 2-3 more minutes, until fragrant.

Cut the tomatoes in half lengthwise, then add to pot along with their juice, veggie stock, and the black-eyed peas. Bring to a simmer, reduce heat to medium-low, cover, and simmer for about 30 minutes, stirring occasionally, until thickened.

Add the basil and cook another minute, then serve hot.


Highly recommended: top with cornbread croutons, which add a nice crunch even as they soak up the tomato-y broth and pull everything together deliciously.

VeganAdapted from the recipe for “Stewed tomatoes and black-eyed peas with cornbread croutons” in Afro-Vegan (read my review).

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Tomatoes and black-eyed peas