Jump to Section
To make a delicious and nutritious Black-Eyed Peas with Sweet Potatoes and Greens dish, you’ll need to start by soaking dried black-eyed peas overnight. Once the peas have soaked, you can begin by sautéing some diced sweet potatoes, chopped onions, and garlic in a large pot. Then, add the soaked peas to the pot along with some vegetable broth, and bring the mixture to a boil.
Once the mixture has come to a boil, reduce the heat and let it simmer until the peas are tender and the sweet potatoes are cooked through. Towards the end of the cooking process, add some chopped greens such as kale or collard greens to the pot to give the dish some extra flavor and nutrition.
To finish the dish, season it with some salt, pepper, and any desired herbs or spices to taste. Serve it hot and enjoy the delicious flavours and textures of this hearty and wholesome meal. This dish is a great way to get a healthy dose of protein, fibre, and vitamins, and is sure to leave you feeling satisfied and nourished.
About the Recipe
412 Calories · 32 g Protein · 22 g Fiber
This recipe is a perfect choice for those who are looking for a nutritious and delicious meal. It features a mouth-watering combination of black-eyed peas/beans, sweet potatoes, and greens that create a wholesome, hearty, and flavorful dish. To prepare this recipe, start by soaking the black-eyed peas/beans overnight. This step ensures that they cook evenly and tenderly. Once the peas/beans are ready, add them to a large pot with some diced sweet potatoes, chopped greens, and vegetable broth. You can season the mixture with salt, pepper, and any desired herbs or spices to enhance the flavour. Bring the pot to a boil, then reduce the heat and let the mixture simmer until the peas/beans are tender and the sweet potatoes are fully cooked. Once ready, serve hot and enjoy a satisfying meal that is rich in protein, fibre, and other essential nutrients.
Ingredients
- Oil
- Red Onions
- Garlic
- Sweet potato
- Green bell pepper
- Salt
- Thyme
- Paste
- Cooked Black-eyed peas
- Greens
- Spinach
- Smoked Paprika
- Olive Oil
- Ground cumin black pepper
- Low-sodium vegetable broth
Directions
- To prepare frozen greens, you can either thaw them in a microwave or a bowl of boiling water. If you don’t have kale, chard or collards can be used as a substitute. After that, chop the greens and mix them with broth, minced garlic, sweet potatoes (you can use an 18-ounce (510 grams) can of vacuum-packed unsweetened sweet potatoes, drained, rinsed, and chopped), and liquid smoke. Heat them in a large saucepan to make a delicious dish.
- Stir often and bring to a boil, then reduce heat and simmer for 20-30 minutes.
Black-Eyed Peas with Sweet Potatoes and Greens
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
Did you make this recipe? Please do leave a comment and rating on the blog. Tag us your picture on Instagram @real9jakitchen
