Quick and Easy Caribbean Stewed Black Eyed Peas

Steps

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1. 1
   Heat olive oil in a large pot. Add brown sugar and allow it to melt over the heat, stirring gently to ensure even caramelization. Watch for the sugar to turn a deep amber color.
   ▶ ≈0:00
2. 2
   Add the drained and rinsed canned black eyed peas to the caramelized sugar. Stir gently to coat the peas evenly.
   ▶ ≈1:13
3. 3
   Add scallion, pumpkin, celery, bell pepper, sliced onion, sliced carrots, smashed garlic, fresh thyme, and grated ginger. Season with a small amount of salt and black pepper. Stir well.
   ▶ ≈2:21
4. 4
   Stir in coconut cream and water. Optional: add tomato paste or soy sauce for extra flavor, and half a Scotch bonnet pepper (halved) if desired for heat.
   ▶ ≈3:17
5. 5
   Bring the pot to a boil, then reduce to a simmer. Let simmer for about 15 to 20 minutes until the ingredients meld together and the peas are plump. Stir occasionally to release starch from the beans and thicken the sauce.
   ▶ ≈5:20
6. 6
   Taste the sauce and adjust salt to your preference. The gravy should have thickened nicely. Remove or keep the Scotch bonnet pepper depending on your preference.
   ▶ ≈5:34
7. 7
   Turn off the heat and garnish with fresh chopped parsley. Stir gently and serve.
   ▶ ≈7:10