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- Serves 4-6
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This hearty and filling stew will leave you feeling warm and comforted. The black-eyed peas and root vegetables are full of fiber, so it's a great meal to fill you up.
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By Christy Morgan,
Ingredients
- ½ cup filtered water
- 1 cup rutabaga, small cubes
- 2 celery stalks, diced
- 1 carrot, diced
- Pinch sea salt
- 2 (15-ounce) cans of black-eyed peas, drained and rinsed
- ½ cup barbecue sauce
- 1 cup frozen green peas
- Sea salt and black pepper, to taste
Instructions
- In a skillet with lid, simmer veggies with a pinch of sea salt and ½ cup water until just tender.
- Add the black-eyed peas and barbecue sauce to a pot and simmer, covered, for about five minutes.
- Add water as necessary if it starts to stick, and stir occasionally.
- Stir in green peas and season with sea salt and pepper as needed.
Comments (1)
(5 from 1 vote)We love this stew and have been making it for years, served over brown rice. Chopped green onion and cilantro on top are a must for color and additional flavor. This is a favorite when camping as well, with its few ingredients and ease of preparation. Instead of chopping carrots, I use frozen peas and carrots which have a uniformity of size and cook quickly. I also start the recipe with one chopped sweet onion because almost everything we eat has an onion! Kinder's mild barbeque sauce works great.