Black-Eyed Pea and Cabbage Stew

Kick off the new year with hearty and healthy plant-based stew loaded with good-for-you ingredients!

5 from 8 votes

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: beans, dairy free, healthy, New Year's, stew, vegan, vegetarian

Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Servings:

Calories: 429kcal

2 teaspoons vegan butter
4 cups vegan chicken-style broth divided
1 medium head cabbage cored and rough chopped
salt and pepper to taste
1 tablespoon olive oil
3/4 cup yellow onion chopped
1 medium green bell pepper seeded and chopped
1 medium red bell pepper seeded and chopped
3 stalks celery sliced
3/4 cup long-grain white or brown rice
2 - 15 oz. cans black-eyed peas with liquid or 1/2 pound dried black-eyed peas, prepared
1 - 15 oz. can diced tomatoes with green chiles with liquid
2 cloves garlic minced

Into a large skillet over medium high heat, add 2 cups broth and butter. Bring to a boil.
Reduce heat to low and add cabbage.
Cover and simmer 30 minutes, stirring occasionally, until cabbage is wilted. Season with salt and pepper, to taste. Remove from heat and set aside.
Into a large pot over medium heat, add the olive oil.
When oil is hot, add the onion, green pepper, red pepper, and celery. Cook, stirring frequently until vegetables are softened.
Stir in the remaining 2 cups of broth, rice, black-eyed peas, diced tomatoes, and garlic.
Bring to a boil, then reduce heat to low and simmer 30 minutes, or until the rice is done.
Add the cooked cabbage, with liquid, and continue cooking an additional 10 minutes, or until heated through.

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