This hearty and filling stew will leave you feeling warm and comforted. The black-eyed peas and root vegetables are full of fiber, so it’s a great meal to fill you up.
In a skillet with lid, simmer veggies with a pinch of sea salt and ½ cup water until just tender.
Add the black-eyed peas and barbecue sauce to a pot and simmer, covered, for about five minutes.
Add water as necessary if it starts to stick, and stir occasionally.
Stir in green peas and season with sea salt and pepper as needed.
Find this recipe and more 30-minute meals in the Forks Over Knives Recipe App.
- ½ cup filtered water
- 1 cup rutabaga, small cubes
- 2 celery stalks, diced
- 1 carrot, diced
- Pinch sea salt
- 2 (15-ounce) cans of black-eyed peas, drained and rinsed
- ½ cup barbecue sauce
- 1 cup frozen green peas
- Sea salt and black pepper, to taste
Become a great plant-based cook. The FOK Online Cooking Course teaches you how to make delicious meals anytime. Features top chef instructors, delicious recipes, and more! Join the cooking course now.