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Black-eyed peas, sliced okra and tomatoes in a shallow bowl.
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Canned Black-Eyed Peas With Okra and Tomatoes

A lightly smoky stovetop supper of tender frozen okra, canned black-eyed peas and tomatoes. Cook the okra in the sauce first, then fold in the peas so they remain distinct.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings with rice or cornbread
Ingredients Equipment Method Notes

Ingredients
  

For the aromatic tomato base
  • 2 tablespoons olive oil
  • 1 medium yellow onion Finely diced; about 150 g
  • 1 stalk celery Finely diced; about 50 g
  • 2 cloves garlic Minced
  • 1 teaspoon smoked sweet paprika
  • 1/2 teaspoon dried thyme
  • 1 can diced tomatoes 14.5 ounces, with juices
  • 1/2 cup low-sodium vegetable broth Plus a little more if needed
For the okra and peas
  • 10 ounces plain frozen sliced okra About 280 g; follow the package cooking directions
  • 2 15-ounce cans black-eyed peas Drained and gently rinsed
  • 1/4 teaspoon fine salt Plus more only after tasting
  • 1/4 teaspoon ground black pepper
For finishing and serving
  • 2 tablespoons chopped flat-leaf parsley
  • 1 teaspoon apple cider vinegar Optional; add only after tasting
  • Cooked rice or cornbread For serving

Equipment

  • 1 Deep 12-inch skillet or 4-quart saucepan With a lid
  • 1 Colander For draining and rinsing the peas
  • 1 wooden spoon

Method
 

Cook the stew
  1. Warm the olive oil over medium heat. Add the onion, celery and salt. Cook for 6 to 8 minutes, stirring occasionally, until softened. Lower the heat if the small pieces begin to scorch.
  2. Add the garlic, smoked paprika and thyme. Stir for about 30 seconds, then immediately add the tomatoes with their juices and the broth. Scrape the bottom of the pan.
  3. Bring the mixture to a gentle simmer and cook uncovered for 5 minutes, until the onion and celery are fully tender and the tomato pieces begin to soften.
  4. Stir in the frozen okra. Return to a gentle simmer, partially cover and cook for 10 to 12 minutes, or as directed on the package, until the okra is tender and hot throughout. Stir gently and add a small splash of broth if the pan becomes dry.
  5. Add the drained black-eyed peas and black pepper. Simmer uncovered for 5 to 7 minutes, lifting and folding gently, until the peas are hot and the sauce is spoonable rather than soupy.
  6. Remove from the heat and stir in the parsley. Taste a full spoonful before adding more salt. Add the optional vinegar a few drops at a time if the stew needs brightness. Serve with rice or cornbread.

Notes

Doneness: Cook the okra until a round bites easily with no hard, fibrous edge before adding the already cooked canned peas.
Can sizes: The listed 15-ounce weights are the cans before draining; use two cans, then drain and rinse gently.
Texture: Partly cover the pan while the okra cooks, then uncover it for the pea-warming stage. Add broth a tablespoon at a time if the pan dries before the okra is tender.
Storage: Refrigerate promptly in shallow covered containers. Use within 3 to 4 days and reheat leftovers to 165°F / 74°C.