Black-eyed peas stewed in a flavorful broth infused with diced onion, carrot and celery, chopped green cabbage and uncured ham. Finished with fresh baby spinach.
(Note: The uncured ham can be omitted for a vegan stew. Adjust the liquid in the dish accordingly for a heartier consistency)




1 hours 15 minutes


2 hours 0 minutes


Contemporary American

  • 1 Pound Dried Black-Eyed Peas
  • 1 T Extra Virgin Olive Oil
  • 1 Each Onion, Finely Diced
  • 2 Each Carrots, Peeled and Finely Diced
  • 2 Stalks Celery, Peeled and Finely Diced
  • 2 C Green Cabbage, Shredded
  • 1 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 2 C Uncured Ham, Finely Diced
  • 2 C Low Sodium Vegetable Broth
  • 1 C Water (Plus More for Soup Consistency)
  • 2 – 3 Oz Baby Spinach

Rinse the black-eyed peas and pick over. Add to a 4 quart pot, cover with water and bring to a boil for two minutes. Remove from the heat, cover and allow to stand for one hour.

Prepare the remaining ingredients while the black-eyed peas soak.

Heat the oil in a stock pot, or similar large pot, over medium heat. When hot, add the onion, carrot and celery. Season with salt and pepper and sweat until tenderized, about 8-10 minutes, stirring occasionally.

Add the green cabbage and continue cooking until wilted, 2-3 minutes.

Add the diced ham and stir to combine. Add the stock and stir to coat the ingredients. Drain the black-eyed peas and add to the pot. Add water just to the top of the ingredients in the pot. Stir well and bring to a boil.

Reduce heat, cover and simmer for about 30 minutes. Stir occasionally and check seasoning as the stew cooks, adjusting as desired.

Remove the lid, stir in the baby spinach and cook until wilted, about 5 minutes longer. Season to taste and serve hot in warmed bowls.