Smoky Winter Stew with Black-Eyed Peas, Red Beans, and Sweet Potatoes

During our chilliest winter months, nothing hits the spot like a big hearty bowl of stew.

Made with sweet potatoes, tomatoes, peppers, and two kinds of beans, this one is as easy as can be, plus deeply flavorful and super satisfying. I created this originally for New Year’s Day, and I’ve been making it ever since.

Just toss everything into the pressure cooker and bring it to high pressure for 15 minutes. Allow to rest for 20 minutes before removing the lid, and dinner is served!

This is so much fun to customize too. I love serving this along with leafy greens. Above, you’re seeing it with a scoop of mashed potatoes, and garnished with steamed collard greens and quinoa. This is also really nice with roasted cauliflower or baked potatoes, or with a loaf of crusty whole grain bread. And if you have extras, this stew freezes beautifully. : )


1 large Vidalia onion, chopped
2 sweet potatoes, peeled and diced (1/2-inch cubes)
1 clove garlic, minced
1 yellow bell pepper, chopped
1 jalapeño, diced
1 14-ounce can black-eyed peas, rinsed and drained
1 14-ounce can red beans, rinsed and drained
1 14-ounce can fire-roasted diced tomatoes
2 cups vegetable broth
1 1/2 teaspoon smoked paprika
1/4 teaspoon cayenne
2 1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
1 bay leaf


Add all ingredients in the order listed above to an Electric Pressure Cooker (I love my electric Zavor 8-quart multi-cooker).

Lock the lid in place. Select High Pressure and set the timer for 15 minutes.

After the cooking is complete, allow the pot to rest for about 20 minutes, and then use the quick release method to release the remainder of the pressure. When valve drops, carefully remove lid.

Carefully remove the bay leaf. Stir well to combine flavors.

Serve hot, over scoops of mashed potatoes or/and quinoa with steamed collard (or other) greens.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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