Black-eyed Pea Stew

Course Soup
Author adapted from Chef Tom Fraker - Melissa’s Produce


  • 1 package Melissa’s Steamed Blackeyed Peas
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 medium sweet onion diced small
  • 2 cloves garlic minced
  • 1 cup carrots peeled and diced
  • 1 cup celery diced
  • 1 28- ounce can whole peeled tomatoes
  • 1/2 cup cooking sherry
  • 1 cup Baby Dutch Yellow® Potatoes DYP's diced small
  • Vegetable broth as needed I used 1/2 cup
  • 1 cup zucchini diced small
  • 1 cup yellow crookneck squash diced small
  • Salt & Pepper – to taste
  • 2 tablespoons ground cumin


  1. In a large pot over a high flame, heat the oil and caramelize the onion.
  2. Add the garlic and cook until aromatic, about 30 seconds.
  3. Next add the carrots & celery and cook until tender and slightly caramelized.
  4. Add the tomatoes to the pot, breaking them up with your fingers and add the sherry.
  5. Bring to a boil and then simmer until somewhat reduced and thickened. Next add the potatoes.
  6. You will probably need to add some broth to thin the stew.
  7. Cook until the potatoes are tender, then add the blackeyed peas and the remaining ingredients (except the butter) and cook until heated thoroughly.
  8. Adjust the seasoning and add a bit more broth if the stew is too thick.