Black Eyed Pea & Tomato Stew

Recipe serves approximately 4-16 oz portions

Ingredients for 4 Servings:

  • 1 1/2 tablespoons Olive Oil
  • 1/4 medium Onion, diced (about 1/4 cup)
  • 3/4 cup Tomato Puree
  • 3/4 tablespoon Lemon Juice
  • 1 cup Black Eye Peas, cooked 
  • 1 1/2 cups Water
  • 1/4 cup Fennel, diced (1/4" pieces)
  • 1 tablespoon Dill, chopped
  • A pinch of Sea Salt (adjust to taste)
  • 1/16 teaspoon Dried Rosemary (adjust to taste)
  • 1/4 teaspoon Ground Black Pepper (adjust to taste)

Procedure for 4 Servings:

  • In a large pot, turn on the heat and allow it to warm.
  • Add the olive oil and diced onions. Saute for about 5-10 minutes until the onions become golden.
  • Stir in the tomato puree and cook for an additional 5 minutes.
  • Add lemon juice and spices. Mix well.
  • Add about 3/4 cup of the cooked black-eyed peas with their cooking liquid and 1 1/2 cups of water. Cook for 5-10 minutes.
  • Stir in the fennel and cook for an additional 10 minutes.
  • Puree about 1/4 of the soup until it's chopped, then return it to the pot.
  • Check the temperature (should be above 185°F or 85°C).
  • Begin to serve the soup into bowls and add the remaining black-eyed peas. This ensures equal distribution of beans in each serving.

Cooking the Black-Eyed Peas:


  • 1 cup dried Black-Eyed Peas
  • 4 cups water
  • 1 bay leaf (optional)
  • Salt to taste


  • Rinse the black-eyed peas.
  • Soak them overnight or for at least 4-6 hours if desired.
  • Drain and rinse the soaked peas.
  • Place the peas in a pot with 4 cups of water. Add a bay leaf if you like. Bring to a boil.
  • Reduce heat to a simmer, cover, and cook for about 45 minutes to 1 hour until they're tender but not mushy.
  • Drain excess water, remove the bay leaf, and add the cooked black-eyed peas to Black Eyed Pea & Tomato Stew.