Slow Cooker Ikarian Stew with Black Eyed Peas

A bowl of hearty vegetable and bean soup, reminiscent of an Ikarian stew, brims with kale, carrots, celery, tomatoes, and black-eyed peas. A spoon rests in the bowl while a plate beside it holds slices of multigrain bread. Small bowls with spices are in the background.

Slow Cooker Ikarian Stew with Black Eyed Peas

Slow Cooker Ikarian Stew is a delicious and hearty mixture of black-eyed peas, vegetables, and spices slowly cooked, and perfect for a chilly day.

Prep Time10

Cook Time6

Total Time6 10

Servings: servings

Calories: 318kcal

Author: Stephanie Wilson

Ingredients

2 cups dried black-eyed peas *see note for swaps
1 large onion chopped
2 large garlic cloves minced
1 medium fennel bulb trimmed, halved, and sliced into thin strips
3 large carrots peeled and chopped
4 celery stalks chopped
Water to cover
1 large tomato diced (about ¾ cup)
3 tablespoons tomato paste
2 bay leaves
1 teaspoon salt
4 large kale leaves slivered
½ cup chopped fresh dill
olive oil for drizzling

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Instructions

Rinse peas and discard any stones. Place the dried black-eyed peas in a pot and quick soak for 1 hour. Drain and rinse the peas before proceeding with the recipe. See the notes section for soaking the peas.
Place the soaked peas, onion, garlic, fennel, carrots, celery, and tomato in the slow cooker. Cover the beans and vegetables with enough water to cover by 1 to 2 inches. Then add the tomato paste, bay leaves, and salt.
Cover with the slow cooker lid and cook on LOW for about 7 to 8 hours (or until the peas are soft). I like to check the soup for about 4 hours. About 15 to 20 minutes before the soup is done, add the kale leaves and fresh dill. Cook until the kale is soft. Season with salt and pepper as needed.
Ladle the soup into bowls, drizzle with olive oil and serve.

Notes

How to Quick Soak Black Eyed Peas

Spread the peas on a baking sheet and discard any damaged peas or debris. Rinse and place dried peas in a pot, cover with water to submerge the peas by 2 inches. Bring them to a boil for 2-3 minutes. Remove the pot from the heat, cover, and let sit for 1 hour. Proceed with the recipe.

Dried Peas Alternatives

Frozen

If using frozen black-eyed peas, I like to use 2 packages, 12 ounces each. My market (Kroger) usually has these in stock but I think Trader Joe's also carries them. Add the frozen peas to the slow cooker, eliminating the pre-soaking, and proceed with the recipe.

Canned

You can substitute 2 to 3 cans of black-eyed peas for the dried version. Cooking time will be reduced because the peas are already cooked. Begin checking at about 4 hours.

Nutrition