Southern Stewed Tomatoes with Crowder Peas and Fresh Corn
A hearty Southern vegetable stew featuring tender crowder peas, fresh sweet corn, and juicy tomatoes simmered in aromatic vegetable stock. This comforting one-pot dish combines the earthy flavors of field peas with bright tomatoes and crisp corn kernels, creating a satisfying meal that celebrates regional ingredients. Perfect as a main course for vegetarians or as a substantial side dish during summer and fall when corn and tomatoes are at their peak. The overnight soaking of crowder peas ensures they cook evenly and absorb the rich flavors of the aromatic base.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 large cloves garlic, minced
- 1 ½ pounds tomatoes, dicedcanned diced tomatoes1 can (14.5 oz)convenience
drain excess liquid
- 1 1-lb. bag Camellia Brand Crowder Peasblack-eyed peas1:1vegetariangluten-free
similar texture and cook time
- 5 cups vegetable stock or broth
- additional stock(optional)
- 2 cups fresh corn kernels
- salt
- freshly ground pepper
Instructions
- 1
Rinse and soak peas overnight
- 2
Heat olive oil in medium stockpot over medium-low heat
- 3
Add onion, garlic, and diced tomatoes, cook for 15 minutes stirring occasionally until onions are soft and tomato liquid has cooked off
- 4
Add peas and stock to tomato mixture, cook covered for 25-35 minutes until peas are tender, adding additional stock as needed
- 5
Remove lid, add corn kernels, and season with salt and pepper to taste
- 6
Serve warm
Tips
Soak crowder peas overnight in plenty of water to ensure even cooking and reduce cooking time.
Keep extra vegetable stock on hand as peas absorb liquid during cooking and may need additional moisture.
Add corn kernels at the end to maintain their crisp texture and prevent overcooking.
Good to Know
Refrigerate up to 4 days in covered container
Can be made 1 day ahead, reheat gently adding stock if needed
Serve warm as main dish with cornbread or as side with grilled meats
Common Mistakes
Soak peas overnight to avoid uneven cooking and longer cook times
Cook tomato mixture until liquid evaporates to avoid watery stew
Add corn at end to prevent mushy texture from overcooking
Substitutions
Gluten-Free Swaps
similar texture and cook time
General Alternatives
drain excess liquid
FAQ
Can I use dried black-eyed peas instead of crowder peas?
Yes, black-eyed peas work well as a substitute. Use the same soaking and cooking method, though cooking time may vary slightly depending on the age of the peas.
What if I don't have time to soak the peas overnight?
Quick-soak by bringing peas and water to a boil for 2 minutes, then let stand 1 hour. This reduces soaking time but may result in slightly less even cooking.
How long will this keep in the refrigerator?
The stew will keep refrigerated for up to 4 days in a covered container. Reheat gently on the stovetop, adding extra stock if the mixture seems too thick.