Easy One-Pot Black-Eyed Pea Stew With Swiss Chard and Dill

Name: Easy One-Pot Black-Eyed Pea Stew With Swiss Chard and Dill
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling; 1 medium red onion (8 ounces; 227 g), finely chopped; 1 cup finely chopped fennel from 1 large bulb (about 5 ounces; 142 g); 1 medium carrot (4 ounces; 113g), peeled and finely chopped; 2 1/2 teaspoons (about 8 g) Diamond Crystal kosher salt, divided; for table salt use half as much by volume or the same weight; 4 medium cloves garlic, minced; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper, plus more for serving; 1 (15-ounce; 425 g) can diced tomatoes, drained; 2 (15-ounce; 425 g each) cans black-eyed peas, drained and rinsed; 3 cups (720 ml) low-sodium vegetable broth; 1 medium bunch Swiss Chard (10 ounces; 283 g), stemmed and chopped; 2 tablespoons (5 g) chopped fresh dill, plus more for serving; 2 tablespoons (30 ml) fresh lemon juice, from 1 medium lemonc; 1/4 cup (60 ml) plain whole-milk strained (Greek-style) yogurt

Why It Works

A short simmer concentrates the broth and thickens it slightly without overcooking the vegetables.
Adding the lemon juice off heat keeps the flavor bright and vibrant.

Warm, savory, and comforting, this black-eyed pea stew is brothy yet hearty enough to stand on its own. Sitting somewhere between a soup and a stew, it's built around pantry staples and a short simmer, delivering depth and body without long cooking or special ingredients. Black-eyed peas give it substance, while aromatics and spices keep the broth fragrant and savory, making it a natural fit for winter cooking. It's also a great dish of beans and greens for a lucky new year.

A bowl of stew with blackeyed peas vegetables and dill garnished with a dollop of sour cream — Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley

The recipe comes from our Birmingham, Alabama test kitchen colleague Marianne Williams. She begins by softening red onion, fennel, and carrot in olive oil, building a sweet, aromatic base, then stirs in garlic, smoked paprika, cumin, and black pepper to bloom the spices and deepen their flavor. Diced tomatoes deglaze the pot, loosening the browned bits stuck to the bottom as they release their water and fold that concentrated flavor back into the stew.

Black-eyed peas and vegetable broth are then added and briefly simmered to thicken and meld. As the stew finishes cooking, the black-eyed peas lend creaminess without heaviness, while Swiss chard stirred in at the end adds gentle earthiness and a pop of green. A splash of lemon juice off heat brightens the broth, and fresh dill adds a grassy, herbaceous note.

A pot containing a stew with blackeyed peas greens and other colorful vegetables being stirred with a wooden spoon — Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley

Finished with Greek yogurt, olive oil, and black pepper, the stew strikes a balance of warm and cool, rich and bright. The yogurt melts slightly into the hot broth, adding tang and creaminess that round everything out. It's a fast, filling winter dinner built for cold nights.

This recipe was developed by Mariane Williams; the headnote was written by Laila Ibrahim.