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.
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.