White Acre Pea Stew

white acre peas in saucepan on grey background

I love the plethora of legume options, especially in the summer fresh from my local farmer's market! I made this White Acre Pea Stew to show off a lesser-know legume popular in the south.

5 from 3 votes

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Course: Entrée, Main Course

Cuisine: American

Keyword: white acre pea stew

Prep Time: 10

Cook Time: 25

Servings: servings

Calories: 320kcal

Equipment

1 large pot

Ingredients

3 cups white acre peas
1 tablespoon olive oil or other cooking oil
1 medium carrot peeled and diced
1 small white onion chopped
3 cloves garlic minced
1 sprig of fresh thyme
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cayenne pepper
Salt to taste
1 cup vegetable broth or 1 cup water + 1 vegan bouillon cube
1 cup coconut milk

Instructions

First of all, sort the white acre peas and wash them.
In a saucepan, add oil and place it on medium heat.
Add chopped onions and cook for 2 to 3 minutes until they become translucent.
Next, add minced garlic and cook for a minute.
Add diced carrots and a fresh sprig of thyme. Cook for a minute.
Add onion powder, garlic powder, smoked paprika, paprika, cayenne pepper, and salt.
Stir well so that all the ingredients are combined.
Add washed white acre peas and stir well so that the mixture coats it well.
Add vegetable broth and coconut milk and bring it to a boil.
Once the mixture starts to boil, reduce the heat and let it simmer for about 20 minutes.
Once the peas are tender, remove the saucepan from heat and garnish with parsley. Serve hot.

Nutrition