Black-Eyed Pea Stew with Sweet Potato and Carrot

Name: Black-Eyed Pea Stew with Sweet Potato and Carrot
Prep time: 15 min
Cook time: 60 min
Total time: 555 min
Yield: 6 servings
Cuisine: American Southern-inspired
Ingredients: 300 g dried black-eyed peas; 1 whole medium onion, diced; 2 tbsp olive oil; 2 cloves garlic, minced; 1 whole medium carrot, diced; 1 whole medium sweet potato, peeled and diced; 1.2 l water or vegetable broth; 1 tsp fine salt; 1/4 tsp black pepper; 2 tbsp chopped fresh herbs

Black-eyed peas stewed with sweet potato, carrot, onion and garlic.

By Hez ArslanUpdated October 2, 2026

Total 9 hr 15 minMakes 6 servings

Jump to Recipe

Black-eyed peas simmer with onion, carrot and sweet potato for a hearty New Year’s Day dish. Soak dried peas overnight, drain them, and simmer until tender before serving; older beans may take longer. Cover peas with plenty of cold water and soak overnight. Drain and rinse. Heat oil in a pot. Cook onion 5 minutes until soft; stir in garlic for 30 seconds. Add peas and water or broth. Bring to a boil, reduce heat and simmer 25 minutes. Stir in carrot and sweet potato. Simmer 20 to 30 minutes more until peas and vegetables are tender. Season with salt and pepper and garnish with herbs.

Black-Eyed Pea Stew with Sweet Potato and Carrot

How to tell when it is ready

Cook until tender and hot throughout.

Tips

Measure ingredients before you begin.
Cut ingredients into even pieces.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If the mixture is too thick, add liquid gradually.
If browning too quickly, reduce the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose a compatible broth or dairy alternative.

Variations

Adjust herbs or spices to taste.
Add a squeeze of lemon for brightness.

Serving suggestions

Serve with a crisp green salad.
Offer fresh herbs at the table.
Pair with bread or a suitable grain.
Add a simple seasonal vegetable side.

Make ahead

Measure ingredients ahead; refrigerate perishable components and cook shortly before serving.

Storage

Refrigerate leftovers within 2 hours and use within 3 days.

Food safety

Use potable water and refrigerate leftovers within 2 hours.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store black-eyed peas with sweet potato?

Refrigerate leftovers within 2 hours and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Black-Eyed Pea Stew with Sweet Potato and Carrot