Simple, saucy and over the top texture and flavor in Harissa Stewed Black-Eyed Peas with Okra and Collard Greens; a one pot meal! vegan + gluten free
This time of year is the best time. The convergence of summer and fall veggies makes cooking even more inviting and offers an abundance of variety. I spied plump pumpkins in the fields this week too. The harvest will begin soon.
There’s a chill in the air. Dramatic gray skies are back and we’ve finally broken our dry streak. Our feathered friends from the North are returning and geese are flocking in their signature V shape fly overs. Hearing them call as they approach is like hearing from an old friend.
It’s time for some comfort food.
Black-eyed peas aren’t just for New Years. They’re a pantry staple I use frequently. Have you tried Black-Eyed Pea Collard Rolls or Black-Eyed Peas with Collard Greens and Cheesy Grits? Collards, okra and black-eyed peas are a perfect pair and one of my favorite ways to enjoy them.
Ingredients for this Black Eyed Pea Stew
Simple ingredients create the most mouthwatering stew. Subtly spicy with Harissa, it’s perfectly warming for the coldest of days. Here’s what you’ll need:
- Black Eyed Peas – dry or cooked/canned
- Tomato Paste
- Fire Roasted Tomatoes
- Collard Greens
- Okra – fresh or frozen
- Cinnamon – a nice surprise!
How to Make Harissa Stewed Black Eyed Peas
There’s a time saving shortcut to this recipe. Instead of using dry and soaked black eyed peas, simply use canned black eyed peas and add them towards the end of cooking.
- First, in a large stock pot or Dutch oven, heat oil to shimmering. Add the onion and cook until softened. Add the garlic. Stir in harissa and tomato paste, stirring to coat the onions. Add the, dried (and soaked) black-eyed peas, and water. Bring to a boil, then simmer. Place a lid on the pot and cook for 40 minutes.
- Next, stir in the tomatoes, collard greens, and okra. Cook, lid on, on low for about 15-20 minutes. Stir in the salt, pepper, cinnamon and lemon juice.
- Last, garnish with parsley. Serve with brown basmati rice (cooked with a cinnamon stick!).
If using canned or already cooked black eyed peas you’ll need about two cups. Drain the peas, reduce water to about 1 cup, skip cooking for 40 minutes and continue on with the recipe.
A Few Recipe Notes
- Use soaked overnight, dried black-eyed peas or canned black-eyed peas (look for vegetarian) or pre-cooked slow cooked black-eyed peas in this recipe. If using dried, be sure to give them a soak overnight – I’ve read it improves their digestibility and decreases phytic acid. Using pre-cooked peas cuts the cook time in this recipe by 40 minutes! So, if you’re meal planning, keep this in mind (noted in and below recipe).
- Use fresh or frozen okra in this recipe. It has the same cook time either way.
- Collard greens are available pretty much year round. They’re tender, mild and packed with nutrition!
- What is Harissa? Harissa is a North African and Middle Eastern spice blend that’s somewhat spicy, and over the top flavorful. It includes spices such as chili, garlic, coriander, caraway and mint. I use the dried spice for this recipe. If you prefer paste, start with 1 to 1 1/2 tablespoons and adjust to taste. Harissa can be purchased as a paste or ground in spice jars.
- Freezer Friendly? Yes please! This recipe freezes beautifully! Thaw in the fridge overnight and gently rewarm on the stove top.
- Instant Pot Note: On Facebook, Kim noted that she made it in the Instant Pot. She said 40 minutes and it was good to go!
More Black Eyed Pea Recipes to Love
- Black Eyed Pea Sweet Potato Cornbread Pot Pie
- Slow Cooked Black Eyed Peas
- Citrusy Roasted Beet Goat Cheese Salad (with Black Eyed Peas) – from Foolproof Living
- BBQ Black Eyed Peas Collard Rolls
- Black Eyed Peas with Smoky Collards and Cheesy Grits
Harissa Stewed Black-Eyed Peas with Okra and Collard Greens
- 1 1/4 C (230g) Dried Black-Eyed Peas soaked overnight, see notes if using already cooked black-eyed peas
- 1 1/2 Tbs Coconut Oil or Olive Oil virgin, cold pressed
- 1 C (120g) Purple or White Onion about 1 large
- 1 Tbs Garlic minced, about 2 large cloves
- 2 Tbs Tomato Paste
- 1 1/2 Tbs Harissa spice blend, dried, in ground form
- 3 1/2 C (785g) Water
- 1 1/2 C (411g) Fire Roasted Tomatoes one can
- 4 C (220g) Collard Greens destemmed, chopped into bite size pieces and packed, about 1 bunch
- 3 C (272g) Okra fresh or frozen
- 2 tsp Fine Sea Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Cinnamon
- 1/2 Lemon juiced
- Parsley chopped for garnish
- In a large stock pot or Dutch oven, heat oil to shimmering. Add the onion and cook for about 7 minutes, stirring occassionally on medium-low or until softened. Add the garlic and cook for one minute, until fragrant. Stir in harissa and tomato paste, stirring to coat the onions for one minute. Add the ,dried (and soaked) black-eyed peas, and water. Bring to a boil, then turn down to low to simmer. Place a lid on the pot and cook for 40 minutes. If using canned or already cooked black eyed peas (about 2 C / 260g), drain peas, reduce water to about 1 cup, skip cooking for 40 minutes and continue on with the recipe.
- To the black eyed peas, stir in the tomatoes, collard greens, and okra. Cook, lid on, on low for about 15-20 minutes, or until the okra and collards are tender. Stir in the salt, pepper, cinnamon and lemon juice. Taste for seasoning adjustment (collards and black-eyed-peas can take on quite a bit of salt. I tend to add a pinch more than the 2 tsp here, but adjust to your taste). Garnish with parsley. Serve with brown basmati rice (cooked with a cinnamon stick!).
- Store in a lidded container for up to three days in the refrigerator, or up to three weeks in the freezer.
Nutrition is provided as an estimate (per serving) and courtesy. If this information is important to you, please verify it independently.
Disclosure: Melissa’s Produce sent me beautiful, fresh okra and onions to use in this recipe. All opinions are my own.