Black Eyed Pea, Green Bean, and Pork Stew

Black Eyed Pea, Green Bean, and Pork Stew marries comfort food with traditional cooking, creating a hearty dish full of flavor and texture. The star is tender pork shoulder, carefully browned to create a caramelized crust that adds smoky depth to the stew. This crucial browning step builds the foundation for the rich flavors that follow.

The black-eyed peas, steeped in culinary tradition and often considered a symbol of good fortune, soak up the surrounding flavors while maintaining their creamy texture. They add both sustenance and cultural significance to each spoonful.

Fresh green beans provide a crisp contrast and bright color to the dish. Their natural sweetness and slight crunch balance the stew’s heartier elements, while red bell peppers add their own mild sweetness and vibrant color. Tender diced potatoes transform the dish into a filling meal, soaking up the rich meat juices, tomatoes, and broth like tiny flavor sponges.

Sweet, low-acid San Marzano tomatoes elevate this stew above the ordinary. These premium Italian tomatoes create a refined base that allows other ingredients to shine. As everything simmers together, the kitchen fills with enticing aromas that signal the magical transformation taking place in the pot.

Paprika adds a smoky warmth while dried thyme brings earthy notes, creating a complex yet comforting flavor profile. These spices work with the natural taste of each ingredient to create a stew that’s both familiar and intriguing – the kind of dish that feels like home while still offering something special in every bite.

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After a couple of hours of simmering, magic happens in the pot. The pork becomes so tender it falls apart at the touch of a fork, while the black-eyed peas and potatoes cook to perfect tenderness. The green beans retain just enough bite to add a pleasant crispness to each spoonful. The result is a rich, hearty stew that fills both belly and soul – the kind of dish that makes people linger at the table, sharing stories over second helpings.

This Black Eyed Pea, Green Bean, and Pork Stew epitomizes comfort food in a bowl. Every ingredient plays its part in a symphony of flavors and textures, from the creamy peas to the tender meat. It’s the kind of simple, honest cooking that turns a regular weeknight into something special, proving that the best meals don’t need fancy ingredients – just time, care, and good company to share them with. Each bowl carries the warmth of tradition and the joy of a meal made with love, reminding us why some recipes become family favorites passed down through generations.

Black Eyed Pea, Green Bean, and Pork Stew

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: Italian, New AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

45

minutes

Total time

2

hours 

This Black Eyed Pea, Green Bean, and Pork Stew is a hearty and savory comfort dish, brimming with the richness of tender pork, the earthiness of black-eyed peas, the freshness of green beans, and the robust flavor of San Marzano tomatoes, all melded together in a satisfying, soul-warming meal.

Ingredients

• 1 pound pork shoulder, cut into chunks

• 1 cup black eyed peas

• 3 cups green beans, trimmed and cut in half

• 1 large onion, diced

• 1 large red bell pepper, diced

• 2 large potatoes, peeled and diced

• 3 cloves garlic, minced

• 1 can (28 oz) San Marzano tomatoes

• 4 cups chicken broth

• 1 bay leaf

• 1 tablespoon dried thyme

• 1 tablespoon paprika

• 2 tablespoons extra virgin olive oil

• to taste, salt and ground black pepper

• for garnish, parmesan cheese

• for garnish, freshly chopped parsley

Directions

• Brown the Pork:
  In a large pot or Dutch oven, heat 1 tablespoon of extra virgin olive oil over medium heat. Season the pork pieces with salt and ground black pepper and brown them on all sides. Remove the pork and set it aside.
• Sauté the Vegetables:
  In the same pot, add another tablespoon of extra virgin olive oil. Add the diced onion and bell pepper, and sauté for 3-5 minutes. Add the garlic, and continue to cook for another 2 minutes.
• Combine Pork, Vegetables, and Peas:
  Return the browned pork to the pot. Add the diced potatoes, green beans, and black-eyed peas. Stir to combine.
• Add Tomatoes and Broth:
  Pour in the San Marzano tomatoes with their juices and the chicken broth. Stir well to mix.
• Season and Simmer:
  Add the bay leaf, paprika, dried thyme, salt, and ground black pepper. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 90 minutes, or until the peas, potatoes, and pork are tender to your liking.
• Final Adjustments and Serve:
  Remove the bay leaf and adjust seasoning to taste. Serve the stew hot, garnished with freshly chopped parsley and Parmesan cheese.