A black skillet with okra stew with a wooden spoon.

Black-Eyed Peas and Okra

Recipe adapted from: Old Ways

Ingredients 

  • 2 Tablespoons Vegetable Oil
  • 1 cup Onion Diced
  • Tablespoons Garlic Chopped
  • 3 cups Okra Fresh or frozen, cut into rounds
  • 2 cups Corn Fresh or frozen
  • 2 cups Black-Eyed Peas Cooked, or from a can (drained and rinsed)
  • 2 Red Chili Peppers Fresh, small, chopped
  • 1 cup Green Onion Diced
  • 10 Cherry Tomatoes Halved
  • 1 teaspoon Salt
  • 1 teaspoon Ground Black Pepper

Equipment

  • Stovetop
  • Large Skillet

Instructions

  • In a skillet, heat vegetable oil over medium heat. Add onion and garlic then cook until soft, about 5 minutes.
  • Add okra, corn, black-eyed peas, and chilies then cook until black-eyed peas are tender about 20 minutes.
  • Add green onion and cherry tomatoes, then cook an additional 5 minutes. Stir in salt and pepper.

Nutrition

Nutrition Facts
Black-Eyed Peas and Okra
Amount per Serving
Calories
 
198
Calories from Fat 54
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Sodium
 
401
mg
17
%
Potassium
 
580
mg
17
%
Carbohydrates
 
32
g
11
%
Fiber
 
8
g
33
%
Sugar
 
7
g
8
%
Protein
 
8
g
16
%
Vitamin A
 
809
IU
16
%
Vitamin C
 
27
mg
33
%
Calcium
 
83
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black-Eyed Peas, Cherry Tomato, Cherry Tomatoes, Corn, Garlic, Garlic Cloves, Gluten Free, Green Onion, Green Onions, Oil, Okra, Onion, Onions, Red Chili Pepper, Vegan, Vegetarian