Name: Smoked Paprika and Black-Eyed Pea Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 generous bowls
Cuisine: Southern American
Ingredients: 30 ml olive oil; 1 yellow onion; 2 celery; 4 garlic; 6 g smoked paprika; 2 g dried thyme; 2 g ground black pepper; 800 g diced tomatoes; 470 ml vegetable broth; 800 g canned black-eyed peas; 150 g fresh spinach; 15 ml apple cider vinegar; 5 g kosher salt

Equipment

Heavy-bottomed pot

or Dutch oven

Chef's knife

Cutting board

Wooden spoon

Ingredients

4 servings

Aromatics Base

30 ml olive oil
1 yellow onion, diced
2 celery, diced
4 garlic, minced

Spices

6 g smoked paprika
2 g dried thyme
2 g ground black pepper

Stew Body

800 g diced tomatoes, canned, with juices
470 ml vegetable broth, low-sodium preferred
800 g canned black-eyed peas, rinsed and drained

Finishing Ingredients

150 g fresh spinach, roughly chopped
15 ml apple cider vinegar
5 g kosher salt

Nutrition (per serving)

314

Calories

10g

Protein

50g

Carbs

12g

Fat

12g

Fiber

Sugar

1604mg

Sodium

Method

Heat the olive oil in a heavy-bottomed pot over medium heat, bringing the pan surface to approximately 175°C/350°F. Add the diced yellow onion and celery, sauteing until the onions turn translucent and soft.

6mLook for: onions are translucent and slightly golden at the edgesFeel: vegetables offer no resistance when pressed with a wooden spoon

Stir in the minced garlic, smoked paprika, dried thyme, and black pepper. Cook, stirring constantly, to bloom the spices until they become deeply fragrant.

1mLook for: spices coat the vegetables evenly and oil takes on a red hueFeel: mixture becomes slightly sticky

Pour in the diced tomatoes with their juices, vegetable broth, and rinsed black-eyed peas. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer around 90°C/195°F.

20mLook for: liquid reduces slightly and forms a cohesive, thick stew base

Remove the pot from the heat. Add the chopped fresh spinach and apple cider vinegar, stirring gently until the residual heat wilts the greens completely.

2mLook for: spinach reduces in volume by 80 percent and turns bright, dark green

Taste the stew and season with kosher salt as needed. Let the stew rest off the heat to allow the flavors to marry before ladling into bowls.

Chef's Notes

Using canned black-eyed peas makes this a highly accessible weeknight meal. Thoroughly rinsing the canned beans removes excess starch and sodium, allowing you to perfectly control the final seasoning.
The apple cider vinegar added off the heat is non-negotiable. Earthy legumes and rich tomato broths demand a hit of raw acidity at the end of cooking to lift the palate and make the smoked paprika pop.
Smoked paprika can sometimes lose its potency if it has been sitting in a pantry for more than a year. If your paprika lacks a sharp, campfire-like aroma in the jar, increase the quantity by 2 grams.
For a heartier texture, you can use an immersion blender to pulse the soup two or three times before adding the spinach. This creates a creamy, thick body while leaving most of the beans intact.