Slow-Simmered Black-Eyed Peas with Sweet Potato and Molasses Glaze

Name: Slow-Simmered Black-Eyed Peas with Sweet Potato and Molasses Glaze
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Ingredients: 200 g dried black-eyed peas, soaked overnight and drained; 400 g sweet potato, peeled and cut into 1-inch cubes; 1 medium yellow onion, finely diced (about 150 g); 3 cloves garlic, minced; 1 red bell pepper, diced (about 120 g); 2 tbsp olive oil; 750 ml vegetable broth, low sodium; 2 tbsp blackstrap molasses; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper; 1 bay leaf; Salt to taste (start with 1 tsp); Freshly ground black pepper to taste; 2 tbsp chopped fresh parsley (for garnish); Juice of 1/2 lemon

This Southern-inspired vegetarian stew melds tender black-eyed peas and sweet potato in a rich molasses and smoked paprika broth for a sweet-savory balance.

Prep20 minCook90 minTotal110 minServes4Difficultymedium

Method

How to make it

01
Heat olive oil in a large heavy-bottom pot over medium heat until shimmering.
02
Add diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
03
Stir in minced garlic and diced red bell pepper, cook until softened, about 3 minutes.
04
Add smoked paprika, cumin, and cayenne pepper; stir continuously for 30 seconds to toast the spices.
05
Pour in vegetable broth, then add soaked black-eyed peas, sweet potato cubes, and bay leaf. Stir to combine.
06
Bring mixture to a gentle boil over medium-high heat, then reduce heat to low to maintain a slow simmer.
07
Simmer uncovered, stirring occasionally, until black-eyed peas are tender and sweet potatoes are soft, about 70 minutes. Add more broth or water if liquid reduces too much.
08
Stir in blackstrap molasses and lemon juice; season with salt and black pepper. Simmer for 5 more minutes to meld flavors.
09
Remove bay leaf. Taste and adjust seasoning as needed.
10
Ladle into bowls and garnish with chopped fresh parsley before serving.

From the editor

Cooking tips

Soaking black-eyed peas overnight reduces cooking time and improves texture by softening the skins.
If you prefer a thicker stew, mash some of the sweet potato cubes against the side of the pot during the last 10 minutes of cooking.
Blackstrap molasses adds a deep, bittersweet richness. Substitute with maple syrup for a milder sweetness but adjust quantity to taste.
Leftovers keep well in the fridge for up to 3 days and taste even better as the flavors deepen.

Published May 5, 2026