The leaves are changing color and it’s starting to feel more like fall outside. So, I feel more like cooking warm and soothing meals like this black-eyed pea and lamb stew. Luckily, here in the Bay Area, it’s still fresh bean season and so there’s no need to soak dried beans overnight!
The first two steps (the beans and the meat) can be prepared the day before and kept in the fridge separately until you’re ready to cook the stew.
Ingredients (these are approximations, feel free to change to your taste and local ingredients)
- 2lbs of fresh black-eyed peas
- 1.5lb lamb roast
- olive oil
- sea salt
- white pepper (ground)
- turmeric (ground)
- cayenne pepper (ground)
- 10 cloves of garlic (5 for the meat and 5 for the stew)
- 1 large onion
- 2 small sweet peppers (I used yellow corno di toro peppers)
- 6-8 carrots
- 2-3 stalks of celery
- 3-4 heirloom tomatoes
- juice of 1 lemon
- bunch of parsley, chopped
- 2-3 bay leaves
These black-eyed peas were definitely more time and labor-intensive to shell than the cannellini or cranberry beans. They made a delicious stew but feel free to substitute a different type of bean that’s available in your area and/or use dried beans (just remember to soak dried beans overnight).
After rinsing the shelled beans, cover with water and bring them to a boil.
If you see this kind of slimy film and big bubbles form while boiling, drain the beans into a colander and rinse them again.
Rinse the pot, return the beans, cover with fresh water, and bring it up to a boil again.
Cook the beans for around 35-45 minutes, or until they are soft enough to smoosh with the back of the spoon. Remove them from the stove and let them cool before refrigerating to use the next day or to use to make the stew in the same day.
The meat can also be roasted a day ahead. Stab the roast several times with a small sharp knife and insert a piece of garlic (either a small clove or a thick sliver) into each hole. Drizzle olive oil all over the roast and season liberally with salt, cayenne, and white pepper. Bake at 400°F for about an hour. After the roast cools, you can either refrigerate it or use it immediately to make the stew.
I refrigerated both the beans and meat overnight. Before making the stew, I sliced the meat and then chopped it to make small uniform bites to be added later to the stew.
I also saved the drippings from the bottom of the pan that solidified in the fridge overnight. These add some extra flavor and richness to the stew.
Time to prep and chop all of the fresh veggies.
Saute the chopped vegetables in a generous pour of olive oil. I like to add them one by one to the cooking pot as I prep the next vegetable. Since some vegetables take longer to cook than others, chop in the order you’d like them to cook in, for example: onions, celery, carrots, peppers, and tomatoes. Season this mixture with lemon juice, sea salt, cayenne pepper, white pepper, and a generous amount of turmeric. Remember to add more salt than you’d normally use because you did not season the beans when you cooked them earlier.
After the vegetables start to cook, add the bay leaves and most of the chopped parsley (reserving a few sprigs for presentation).
Once the vegetables have cooked down and the carrots are softening, add the black-eyed peas (and their cooking liquid), cut pieces of lamb, and reserved pan drippings.
Boil for another 20-30 minutes.
When it’s ready, remember to remove the bay leaves. They give great flavor but are tough and not edible.
Serve a couple ladles of stew with a few sprigs of fresh parsley on top and, if you wish, some fresh country bread on the side. This stew, like most stews, is even better the second (and third) day because the flavors combine and penetrate all the ingredients while in the fridge overnight. So, you can prepare this stew in advance and/or enjoy leftovers for a couple days. Either way, if your family is anything like mine, they’ll be asking for seconds.