Harissa Stewed Black Eyed Peas and Collard Greens

12g protein · 1 h · 222 kcal

Recipe by Traci Yorkvanillaandbean.comOpens in a new tab

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Harissa Stewed Black Eyed Peas and Collard Greens

Advance Prep Recommended The dried black eyed peas should be soaked overnight, but there are other options (see notes!). A hearty, and comforting one-pot stew featuring tender black-eyed peas, collard greens, and okra with the bold kick of harissa seasoning for a perfect balance of spice and savory flavor. Whether you're using dried or pre-cooked peas, this versatile recipe is on the table in either an hour or about 30 minutes. Serve with a side rice and cornbread for a comforting, and satisfying meal. *See recipe notes for using unsoaked peas and/or for cutting down on cook time using precooked or canned peas instead of dried (time below is for dried beans). There's a bit of overlap with prep and cook time in this recipe, so I lumped prep/cook all into one hour. The one hour time frame still allows time to whip up some rice and/or my Buttery Sourdough Cornbread or Jalapeno Cheddar Cornbread.

1 h5 servings222 kcal

Ingredients

  • 1 cup (185 grams) Dried Black Eyed Peas
  • 1 tablespoon Vegetable Oil (like olive or coconut)
  • 1 cup (120 grams) Red Onion (about 1 medium)
  • 1 tablespoon Garlic (minced, about 2 large cloves)
  • 1 1/2 tablespoons Harissa Seasoning (spice blend, dry. If you prefer paste, start with 1 to 1 1/2 tablespoons and adjust to taste. )
  • 2 tablespoons Tomato Paste
  • 3 1/2 cups (785 grams) Water
  • 1 1/2 cups (411 grams) Fire Roasted Tomatoes (and juices, one can)
  • 4 cups (165 grams) Collard Greens (destemmed, chopped into bite size pieces and packed, about 1 bunch)
  • 3 cups (275 grams) Okra (fresh or frozen, if frozen this is 1, 10 ounce bag)
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Black Pepper
  • 2 teaspoon Fine Sea Salt
  • 1/2 Lemon (juiced)
  • Parsley - Flat Leaf (chopped for garnish)

Instructions

  1. 1

    In a large stock pot or 7 quart Dutch oven, heat oil to shimmering. Add the onion, and cook for about 7 minutes, stirring occasionally on medium-low or until softened. Add the garlic and cook for one minute, until fragrant. Stir in harissa seasoning and tomato paste, stirring to coat the onions for one minute. Add the soaked and drained black eyed peas (see note for unsoaked), and water. Bring to a boil, then turn down to low to simmer. Place a lid on the pot and cook for about 40-50 minutes OR until the peas are tender.If using precooked black eyed peas, use about 2 cups / 260 grams, drained peas, reduce water to about 1 cup, skip cooking for 40 minutes and continue on with the recipe.

  2. 2

    To the black eyed peas, stir in the tomatoes, collard greens (in two batches if needed), and okra. Cook, lid on, on medium-low for about 15-20 minutes, OR until the okra and collards are tender. Stir in the salt, pepper, cinnamon and squeeze of lemon juice. Taste for salt adjustment.Share with brown long grain or basmati rice and/or cornbread.

  3. 3

    Store in a lidded container for up to three days in the refrigerator, or up to three weeks in the freezer. Thaw overnight in the fridge and gently rewarm stovetop.

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