Why this fits a family on a budget
Comes in at just $9.30 and 30 minutes, leaving you money and time cushion for the week, and uses pantry staples like garlic and spices you've already got.
• 3 each canned black-eyed peas
• 1.5 each canned crushed tomatoes
• 3 tbsp tomato paste
• 1.5 each yellow onion
• 4.5 clove garlic cloves
• 1.5 tsp fresh ginger
• 1.5 each red bell pepper
• 4.5 tbsp vegetable oil
• 2.25 tsp smoked paprika
• 1.5 tsp ground cumin
• 0.38 tsp cayenne pepper
• 1.5 tsp salt
• 2.25 cup white rice
• 0.38 cup fresh cilantro
1. Start rice: combine 1.5 cups rice with 3 cups water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 18 minutes until all water is absorbed.
2. While rice cooks, dice the onion and red bell pepper into roughly 1/2-inch pieces. Mince the garlic cloves and grate or finely mince the fresh ginger.
3. Heat 3 tablespoons of vegetable oil in a large skillet or pot over medium-high heat. Once the oil shimmers (about 1 minute), add the diced onion and bell pepper. Cook, stirring occasionally, for 5 minutes until the onion turns translucent and starts to brown slightly at the edges.
4. Add the minced garlic and ginger to the skillet. Stir constantly for 60 seconds until fragrant — you should smell a strong, savory aroma.
5. Add the tomato paste and stir it into the vegetables. Cook for 2 minutes, stirring frequently, until the paste darkens slightly from bright red to a deeper brick-red color.
6. Pour in the crushed tomatoes. Add smoked paprika, cumin, cayenne, and salt. Stir everything together well.
7. Drain and rinse both cans of black-eyed peas, then add them to the skillet. Stir to combine. Reduce heat to medium and let the stew simmer uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens and coats the beans. The stew is ready when it holds its shape briefly on a spoon before spreading.
8. Taste and adjust salt if needed. Serve the stew over the cooked rice and top with fresh cilantro leaves.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.