the taste space

Smoky Black Eyed Pea and Kale Stew

Posted in Mains (Vegetarian), Soups by janet @ the taste space on January 10, 2013

Smoky Black Eyed Pea and Kale Stew

Imagine my shock when Rob called me from the grocery store to tell me they were out of broccoli. It wasn’t even a weekly special. No broccoli in the entire store. I thought new year’s meant more carrots, but maybe it really means broccoli? ;)

In any case, have no fear, I switched recipes and ended up clipping off the last of my garden kale. Yes, there has been snow here for over 2 weeks and yes, hidden underneath the snowy blanket, my kale is still alive and kicking. More power to the kale! (The broccoli dish will have to wait)

Black eyed peas are certainly not just for the new year, but I was drawn to this black eyed pea and kale stew through Random Recipes. This month’s challenge was to randomly select a recipe from a cookbook from someone else’s library. I decided to tackle this electronically. When I saw Ali was gifted Superfood Kitchen I tried to borrow it from the library, but it hasn’t been received yet. In that moment, I decided that the first recipe I found online from the cookbook would be my “random recipe” and I found it here: Kale and Black Eyed Pea Stew.  I like that Julie has incorporated more common “superfoods” into her cookbook, like leafy greens and legumes, which can be seen in this recipe.

Smoky Black Eyed Pea and Kale Stew

This is no ordinary bean and green stew. Along with black eyed peas and kale, there is red pepper as well as my addition of oyster mushrooms. It is a European spice mash-up with oregano and thyme as well as smoked paprika and Ancho chile powder. I was scared to use a full tablespoon of smoked paprika, but feel free to use more because this was not spicy. I ended up adding liquid smoke at the end for a further depth of flavour. But oh, this alone would still be a great chili-like stew, but this it is not. A special twist comes form the addition of ground wakame. A little goes a long way and makes this a unique stew. It brings a certain seaweedy-ness to the stew. By the way, a few notes about my version: I used dried herbs in this recipe because I don’t usually use fresh herbs for a long simmer (they turn to mush, so maybe remove them as a bouquet garni). As well, the recipe calls for 3 cups of cooked black eyed peas but I am fairly confident this dish could be made more simply by cooking dried black eyed peas with the soup broth (which I have not tried but noted in the recipe below).

As you may have noticed, I am still on my smoked paprika kick. Here are other recipes I have bookmarked:

Smoky Tempeh and Chard Stew
Spanish Lentil and Mushroom Stew
Sneaky Collards
at Serious Eats
Roasted Squash and Shallots with Merguez Chickpeas in River Cottage Veg Every Day
Spanish Chickpeas and Spinach Stew with Ginger at I don’t know, what do YOU want to eat?
Smoky Red Lentil Stew by Sprouted Kitchen
Smoky Paprika Baked Beans by The Spade & Spoon
Spiced Red Lentils by Ottolenghi
Pumpkin Chili by Never Homemaker
French Lentil Soup with Smoked Paprika in Let Them Eat Vegan!
Easy New Orleans Red Beans and Rice by Fat Free Vegan
“1 Million” Veggies Lentil Stew by Chocolate Covered Katie
My other recipes with smoked paprika are here

Smoky Black Eyed Pea and Kale Stew

This is my submission to this month’s Random Recipes, to Ricki’s Weekend Wellness and to Deb for this week’s Souper Sundays.

Smoky Black Eyed Pea and Kale Stew
Adapted from Superfood Kitchen (original recipe here)

1 tbsp coconut oil
2 cups diced onions (about 2 small onions, I used red onions)
6 cloves garlic, minced
1 red bell pepper, diced (155g)
1 tsp dried oregano
1/2 tsp dried thyme
2 cups mushrooms, coarsely chopped (I used oyster mushrooms)
1/4 tsp Ancho chile powder
1 tsp smoked sweet paprika (consider upping this as it was originally for 1 tbsp)
3 cups vegetable broth
3 cups water
2 tbsp wakame flakes, ground or crushed into fine pieces (optional – this does make the soup taste like seaweed)
3 cups cooked black-eyed peas (I cooked up 1 cup dried black eyed peas earlier)
1 small bunch of kale, stemmed and thinly sliced (100g prepped)
Juice of 1/2 lemon (~2 tbsp)
5 drops liquid smoke, or to taste (optional)
Parsley or cilantro for garnish, omitted

1. In a large soup pot, melt the coconut oil over medium heat. Add the onions and saute until softened, around 5 minutes. Sprinkle with some salt. Add the garlic and cook for a further 1-2 minutes, until it is fragrant. Stir in the red pepper, oregano and thyme, stirring well to coat. Add the mushrooms, chile powder and smoked paprika, stirring until well coated. Saute for another 10 minutes until the mushrooms are softened and cooked through.

2. Add the vegetable broth, water, ground wakame flakes and beans and simmer for 30 minutes. (I am also convinced you could just add the dried black eyed peas now with a bit more water and just cook until the BEPs are firm to your liking, around 45 minutes).

3. Stir in the kale and continue to simmer for 1-2 minutes, until the kale has slightly wilted and turned a brilliant green. Add the lemon juice, optional liquid smoke, season with salt and pepper and garnish with parsley/cilantro.

Serves 4.

35 Responses

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  1. sprint2thetable said, on January 10, 2013 at 9:02 AM

    My grocery was out of squash. Winter and zucchini. I was flabergasted. I guess a lot of people got on a NY health kick?!

    Tasty looking soup! I could have been scared of a tablespoon of paprika too!

  2. Victoria of Flavors of the Sun said, on January 10, 2013 at 12:02 PM

    I grew up eating black-eyed peas weekly, either straight from my Dad’s garden or dried during winter. My Mom, of course, always cooked them with pork of some sort. I love the idea of smoked paprika carrying that particular chore! Nice recipe.

    • janet @ the taste space said, on January 10, 2013 at 5:46 PM

      Nice! I forgot how much I like BEPs – they are small and creamy like flageolets which are probably my favourite bean. :)

  3. narf77 said, on January 10, 2013 at 4:46 PM

    Delish! I love soupy, stewy and mashed bean recipes because beans lend themselves to being unctuously thick and to just serve them whole seems to be wasting that delicious quality. This stew is going to be tried and tested when our temperatures here in Australia are low enough for me to enjoy it to the max. Cheers for sharing this gorgeous prospective regular visitor to my regular menu :)

    • janet @ the taste space said, on January 10, 2013 at 5:54 PM

      Thanks! It is funny because it will seem more like spring here this week… I think all the snow will melt with highs around 10C. Sadly, this has ruined my snowshoeing plans, though. :(

      • narf77 said, on January 10, 2013 at 8:59 PM

        I hadn’t ever seen snow till I moved here (Tasmania) from mainland Australia and to see it we had to drive up a mountain so no idea what snowshoeing would be like (or skiing for that matter!). We had a really mild winter here in Tasmania and a bad one for the ski slopes as well.

  4. Eileen said, on January 10, 2013 at 7:59 PM

    This soup sounds so good–hearty and filling and full of sturdy veg. I never eat black-eyed peas for some reason–even on New Year’s. I think I should get my hands on some and start expanding my legume horizons. :)

  5. Hannah said, on January 10, 2013 at 8:17 PM

    I am eating black-eyed peas right this very second, for the first time in my life. With broccoli (I’m sorry! :P ) and now I really want to make your soup. Also…. the black-eyed peas I’m eating? They were from one of those mega-cans, and, um, I seem to have eaten the entire contents. Lucky me, right? ;)

  6. Joanne said, on January 10, 2013 at 10:10 PM

    Smoked paprika is my favorite WOW ingredient. It just makes everything taste so…WOW. Lol. I’m currently eating your peruvian mayocoba bean bowl (with adzukis instead of mayocobas) and LOVING it! This is being added to me “Janet-inspired-to-make” list

    • janet @ the taste space said, on January 10, 2013 at 10:43 PM

      Awesome, Joanne! Please share all your beany recipes with me even if they don’t make it to your blog… Very jealous of your Rancho Gordo year of beans. :)

  7. VeggieYogi said, on January 11, 2013 at 8:59 AM

    Mmmm. This looks amazing!

  8. Martha said, on January 12, 2013 at 7:42 PM

    I made this for dinner tonight and it was delicious! Thank you so much for this recipe.

  9. Dom said, on January 12, 2013 at 11:01 PM

    I know I use this word way too often but this is STUNNING… and what an incredible way to choose your random recipe this month… thank you so much for playing along and being so generous with your link-backs and chain of inspiration… lovely stuff!

    • janet @ the taste space said, on January 13, 2013 at 12:37 AM

      Thank you Dom for the monthly inspiration to try something new. :) Being wooed by the meal is only a teaser until I can get my hands on the cookbook though. Hopefully the library gets it soon enough. ;)

  10. sugarstuff said, on January 13, 2013 at 6:54 PM

    Bookmarking and making this soon ! I love smoked paprika so much, especially the hot smoked over the sweet. A recipe I’ve made a lot of recently is the Turkish Bulgur and Lentil Soup found here: http://www.guardian.co.uk/lifeandstyle/2011/feb/05/couscous-bulgur-quinoa-recipes I use the hot smoked paprika in it instead. So good. .

    • janet @ the taste space said, on January 13, 2013 at 7:20 PM

      Thanks for the recipe! I made something very similar, too, and indeed it was scrumptious. As soon as I write it up I’ll be posting it. :)

  11. Deb in Hawaii said, on January 13, 2013 at 8:23 PM

    I didn’t get around to black-eyed peas for the New year but this stew makes me want to go back and make some. ;-) Love the smoky touches in this. ;-) Thanks for sharing it with Souper Sundays.

  12. lawstudentcook said, on February 3, 2013 at 12:21 PM

    Another beautiful dish from your kitchen!

  13. makeycakey said, on February 3, 2013 at 4:10 PM

    This looks great – hearty and healthy!

  14. EatwithNamie said, on February 11, 2013 at 3:50 PM

    I’ve just discovered your blog and am drooling looking at all the photos. You’ve got a lot of nice, simple, healthy and delcious sounding recipes. I will keep checking! Thanks.

    • janet @ the taste space said, on February 11, 2013 at 3:55 PM

      Thank you, Namie. Welcome to my humble blog. Please feel free to comment along the way, especially if you try any of the recipes. :)

  15. [...] nothing bland about this. I love the addition of two different kinds of smoked paprika and cumin (I did not stifle the full amount of smoked paprika and it was ok!).  I added in the spinach, because, well, I had [...]

  16. […] Smoky Black Eyed Pea Stew from The Taste Space […]

  17. […] weeks back, and I am finally going to share the recipe link with you.  I ran across this recipe on Janet’s blog and was so excited to try it.  I have been majorly crushing on both kale and black-eyed peas, so I […]

  18. Pamela @ Brooklyn Farm Girl said, on July 29, 2013 at 6:57 PM

    This soup seems like a perfect match, I need to make it! Next kale harvest, this is totally being made!

  19. […] Smoky Black Eyed Pea and Kale Stew […]

  20. […] Smoky Black Eyed Pea and Kale Stew […]

  21. Julia Valliant said, on January 2, 2014 at 2:59 PM

    Thank you for this great recipe! It was our new year’s day humble food, and we loved it. The flavors become so complex and satisfying under slow cooking. I tossed in a few other things from the fridge, carrot coins and some homemade kraut. Wonderful!

    • janet @ the taste space said, on January 2, 2014 at 8:48 PM

      Hi Julia, Awesome! Thank you so much for taking the time to tell me how you enjoyed it. I am thrilled you liked it, too. :)

  22. Bill said, on March 3, 2014 at 10:19 PM

    I just made this dish tonight. I found this site while searching for recipes that would use black eyed peas and kale. I had extra BEP’s from another recipe and I love greens so I googled up recipes that would use both. Did I hit the jackpot!
    This dish is great. It go rave reviews from my wife and daughter and my picky son even ate it without struggle. It wasn’t too hard at all and the steps flow well so you can do it without much problem if you have your veggies ready. I can’t wait to try some other things from the site, now.

    • janet @ the taste space said, on March 4, 2014 at 8:50 PM

      HI Bill, Thank you so much for taking the time to tell me about your success! I really appreciate the kind words. I do hope you like other recipes you try. Please let me know how it goes ;)


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