Name: Black-Eyed Peas with Sweet Potatoes and Greens
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 1 tbsp Oil; 1 tbsp Olive Oil; 2 Sweet potato peeled and cubed small ( (1.5 to 2 cups cubed)); 3 Cloves of garlic (finely chopped); 1/2 Green bell pepper (chopped small); Salt to taste; 1/2 tbsp Thyme; 1 tbsp Harissa spice blend or 2 to 3 tsp paste; 2 cups Black-eyed beans (cooked); 60 g or more chopped baby greens (spinach can be used as well.); 1/4 to 1/2 Smoked paprika; ground cumin black pepper, or more harissa spice blend for garnish; cilantro/scallions and lemon juice for garnish or alternatively --; 960 ml Low-sodium vegetable broth

Black-eyed peas with sweet potatoes and greens

9jakitchenblog
February 26, 2024

Learn how to make black-eyed peas with sweet potatoes and greens—a comforting, protein-packed, and healthy dish full of flavor, nutrients, and soul-warming goodness. Perfect for any season!

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Introduction 🌟

How to make black-eyed peas with sweet potatoes and greens is a question many home cooks ask when craving a hearty, wholesome, and comforting dish that’s also easy to prepare. This classic recipe blends the earthy taste of black-eyed peas, the natural sweetness of sweet potatoes, and the vibrant freshness of greens, resulting in a nutritious and satisfying meal perfect for family dinners, holidays, or a weeknight comfort food option. Not only does this dish pack incredible flavour, but it’s also rich in plant-based protein, vitamins, and fiber, making it both delicious and nourishing.

Whether you’re exploring Southern-inspired cooking, looking for a vegan-friendly meal, or simply craving a warm, hearty bowl of goodness, this recipe will become one of your go-to favourites. 🥬🍠

Ingredients 🛒

Here are the ingredients you need to prepare black-eyed peas with sweet potatoes and greens

2 cups dried black-eyed peas (or 3 cans, drained and rinsed)
2 medium sweet potatoes, peeled and cubed
4 cups vegetable broth (or water with bouillon)
1 large onion, diced
3 garlic cloves, minced
1 tablespoon olive oil (or avocado oil)
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon chilli flakes (optional for heat)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
4 cups chopped fresh greens (collard, kale, or spinach)
2 tablespoons fresh parsley (for garnish)
Juice of 1 lemon (to brighten flavour)

Equipment Needed 🥄

To prepare black-eyed peas with sweet potatoes and greens, you’ll need a few essential tools.

Large pot or Dutch oven
Cutting board and a sharp knife
Wooden spoon or spatula
Measuring cups and spoons
Strainer or colander
Serving bowls

Step-by-Step Instructions 🍴

Step 1: Prepare the Black-Eyed Peas

If using dried black-eyed peas, soak them overnight in water or use the quick-soak method (boil for 5 minutes, then let sit covered for 1 hour).
Drain and set aside.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, heat olive oil over medium heat.
Add the diced onions and sauté until translucent, about 5 minutes.
Stir in garlic, smoked paprika, cumin, and chilli flakes for an extra depth of flavour.

3. Cook the Sweet Potatoes

Add cubed sweet potatoes to the pot and stir well to coat them in the spices.
Cook for 3–4 minutes.

Step 4: Add Black-Eyed Peas and Broth

Pour in the vegetable broth and add the soaked black-eyed peas (or canned).
Stir gently, then cover and simmer for 30–40 minutes (20 minutes if using canned peas) until peas are tender.

Step 5: Add the Greens

Stir in the chopped greens or vegetables during the last 10 minutes of cooking.
Let them wilt into the stew, balancing out the sweetness of the potatoes.

Step 6: Finish and Serve

Squeeze fresh lemon juice over the dish, garnish with parsley, and serve warm.
Enjoy with cornbread, rice, or as a stand-alone stew. 🥖🍚

Your Black-eyed peas with sweet potatoes and greens is ready to enjoy!

Black-eyed peas with sweet potatoes and greens

Relevant Tips for Best Results 💡

If you’re cooking black-eyed peas with sweet potatoes and greens for a crowd, double the batch—it reheats beautifully.

Soak peas overnight for quicker cooking and improved digestion.
Swap greens – collards add earthiness, kale gives a slightly bitter note, and spinach makes it lighter.
Add protein boost with tofu, lentils, or seitan for a fully balanced vegan meal.
Make ahead – this dish tastes even better the next day as the flavours deepen.
Use spices wisely – smoked paprika and cumin add warmth; don’t skip them.

Black-Eyed Peas with Sweet Potatoes and Greens Recipe

Black-Eyed Peas with Sweet Potatoes and Greens

Black-eyed peas or beans with sweet potatoes and greens are an incredibly nutritious and delicious dish that you should definitely try. To prepare this dish, you must soak the black-eyed peas/beans overnight to reduce cooking time and improve digestibility. Then, you should combine the soaked peas/beans with diced sweet potatoes, chopped greens such as kale or collard greens, and vegetable broth in a large pot. Season the mixture with salt, pepper, and any desired herbs or spices to enhance the flavours. Bring the mixture to a boil, then reduce the heat and simmer until the peas/beans are tender and the flavours have blended. This hearty dish can be served as a main course or as a side dish with whole grain bread or rice for a complete and satisfying meal. Don't miss out on the wholesome goodness of black-eyed peas/beans with sweet potatoes and greens for a nourishing dining experience that will leave you feeling satisfied and energized.

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Prep Time 15

Cook Time 1 5

Total Time 1 20

Course Lunch, Main Course

Cuisine African/Nigerian, American

Servings 4 People

Calories 142 kcal

Ingredients

1 tbsp Oil
1 tbsp Olive Oil
2 Sweet potato peeled and cubed small (1.5 to 2 cups cubed)
3 Cloves of garlic finely chopped
1/2 Green bell pepper chopped small
Salt to taste
1/2 tbsp Thyme
1 tbsp Harissa spice blend or 2 to 3 tsp paste
2 cups Black-eyed beans cooked
60 g or more chopped baby greens spinach can be used as well.
1/4 to 1/2 Smoked paprika
ground cumin black pepper, or more harissa spice blend for garnish
cilantro/scallions and lemon juice for garnish or alternatively --
960 ml Low-sodium vegetable broth

Instructions

To begin, heat up a moderate amount of oil in a skillet over medium heat. Once the oil has warmed up, add some finely chopped onion and garlic, along with a pinch of salt. As the mixture starts to cook, keep stirring occasionally until the onions turn translucent and the garlic is fragrant, which should take about 5 to 6 minutes.
Followed by adding diced sweet potato and bell pepper to a pan. Sprinkle 1/4 teaspoon of salt, a dash of thyme, and a spoonful of harissa over the vegetables, and toss well to ensure an even coating. Cover the pan and let the vegetables cook for about 3 minutes, allowing the flavours to meld together and the vegetables to soften to the desired texture.
Add 2 to 3 tablespoons of water and mix it well. Cover the dish and let it cook for 8 to 10 minutes without stirring. After that, give it a good stir and check if the sweet potatoes are fully cooked. If they are not done yet, cover and cook for an additional 2 minutes or so.
Add the black-eyed peas and greens to the mixture, and stir well. Increase the heat to medium-high and cook for two minutes. Taste the mixture and adjust the salt and heat as needed.
Add a teaspoon of olive oil or vegan butter, cumin, black pepper, or more harissa spice blend, and a dash of lemon. Mix the ingredients well.
Remove from heat and garnish with cilantro. Serve as is or with garlic bread, tortillas, or over grains and greens with dressing.

Notes

If you are using low-sodium vegetable broth add it before you turn off the heat.

It is important to pick your beans/peas and remove the dirt and stones.

Keyword beans, peas

Nutritional Information (Approximate per Serving)📊

Nutrient	Amount per Serving	Source
Calories	280 kcal	USDA↗
Protein	12 g
Carbohydrates	48 g
Dietary Fiber	11 g
Fat	4 g
Vitamin A	180% DV
Vitamin C	45% DV
Iron	18% DV
Calcium	12% DV

Frequently Asked Questions🙋🏽‍♀️

Q: Can I freeze black-eyed peas with sweet potatoes and greens?
👉Yes, black-eyed peas with sweet potatoes and greens freeze well for meal prep.

Q: Can I make this in an Instant Pot?
👉Absolutely. Cook soaked peas, sweet potatoes, and broth on high pressure for 15 minutes. Add greens after pressure release.

Q: Can I add meat to this dish?
👉Yes. Smoked turkey or sausage can be added for a Southern twist.

Q: Is this dish vegan?
👉Yes, as written, it’s completely vegan.

Final Thoughts 🌿

Learning how to make black-eyed peas with sweet potatoes and greens gives you a powerful, comforting, and versatile recipe that’s healthy, flavorful, and family-friendly. It’s a dish that warms the body, nourishes the soul, and brings a little joy to the dinner table every time you prepare it. Whether you’re making it for the holidays, meal prepping for the week, or simply craving something hearty and wholesome, this recipe will not disappoint. 💚

Now that you know how to make black-eyed peas with sweet potatoes and greens, this recipe can become your go-to for a healthy and flavorful family meal.