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 | Disclosure: Melissa’s Produce sent me beautiful, fresh okra and onions to use in this recipe. All opinions are my own.
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 and black-eyed peas are a perfect pair and one of my favorite ways to enjoy them.
I never see fresh okra in our area, however. And I love it. Being from Texas it was a regular staple growing up, often fried with a side of ranch, but a familiar and treasured component to so many recipes or as a side dish.
While I can find frozen okra, I’m partial to fresh. So, I reached out to my friends at Melissa’s Produce and they sent me a generous supply to use in this recipe. And while fresh or frozen can be used here, if you can get your hands on fresh, do it!
Cooked, it’s not gooey or stringy in this recipe. Promise!
A Few 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 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!
- Harissa can be purchased as a paste or ground in spice jars. It’s 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.
- This recipe freezes beautifully! Thaw in the fridge overnight and gently rewarm on the stove top.
Harissa Stewed Black-Eyed Peas with Okra and Collard Greens
Simple, saucy and over the top texture and flavor in Harissa Stewed Black-Eyed Peas with Okra and Collard Greens; a one pot meal! Be sure to soak those dried peas overnight. *See notes for cutting down on cook time using canned black-eyed peas instead of dried (time below is for dried beans). vegan + gluten free
Ingredients
- 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 unrefined, 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
- 1 3/4 tsp Fine Sea Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Cinnamon
- 1/2 Lemon juiced
- Parsley chopped for garnish
Instructions
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 (*see note), drain peas, reduce water to about 3/4 cup (add more if needed), 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, until the okra and collards are tender. Stir in the salt, pepper, cinnamon and lemon juice. 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.
Recipe Notes
*To reduce cook time: Use canned or prior cooked Slow Cooked Black-Eyed Peas in this recipe. The cook time can be reduced by about 40 minutes! After cooking the onions and spices and adding the reduced amount for water, stir in the cooked black-eyed peas then continue with the recipe.
Fresh or Frozen Okra: Use fresh or frozen okra in this recipe. If using frozen, be sure to sort out the tough ends and discard them.
I have been such a fan of okra recently and was so happy to find it in this recipe! Putting this on my meal plan for next week!
Thank you so much Laurel! I hope you enjoy the recipe!
Love the flavor profile of this recipe! Perfect for the fall season, warm and hearty!
A good comforting meal goes a long way! Thank you Luci! :D
Such a flavorful looking dish, Traci! Reminds me of some of the dishes my southern grandma used to cook for the family. I remember she often made a big pot of vegetable soup with black eyed peas, butter beans, okra, greens, and all sorts of other fresh veggies from her garden. I miss her cooking so much! I’m ashamed to say I haven’t cooked much with okra, although I truly love the vegetable. I need to try and get my hands on some so I can recreate this delicious recipe. Will be such a cozy dinner once the weather starts to cool down!
Thaaank you Joscelyn! Mmmmm the addition of butter beans… my Mama made those too.. but I’ve never made them myself. Thank you for reminding me! I hope you’ll find some okra… I love it SO much and like you, don’t cook with it often enough.
One pot meals for the win!! Especially when it is THIS DELICIOUS! I absolutely adore harissa, so i love that you used it here! This dish looks super comforting and just perfect for fall (and winter!!)! Cheers, dear! Xoxo
I’m so with you, Chey! They’re always good to fall back on when you want something easy… !
This dish is the definition of fall comfort food. It has been so long since I had okra. It is hard to find around here, but next time I get my hands on them I know which recipe to make :))
Hope you are enjoying this beautiful fall my friend.
Thaaank you Aysegul…. I never see fresh around here either. I often use frozen however, and in many recipes, frozen will work just fine. Ahhhh… fall is so stunning…. same to you my friend! xo
I love one pot meals like this one for fall Traci. So hearty, so healthy and so delicious. I know Tom and I are both going to love it! Perhaps there may be a little trickery involved substituting the word spinach leaves for collard greens when Tom says, “what’s that green stuff?”, but sometimes ya gotta do what ya gotta do! Thanks for sharing this one!
Hooray for one pot meals! LOL – the word spinach. You know, my Ma just tried collards for the first time last month.. first time ever! And she loved them! They take on the flavor of the stew/harissa, and they’re really quite mild with a fabulous texture. I’d love to hear how your trickery goes! LOL xo
This is comfort food at it’s best, Traci! Love all the healthy ingredients you’ve used. I’ve never cooked with okra but this looks so delicious and filling – you are inspiring me to go buy some okra. We are finally having some cooler weather here as well!
It’s time for some okra, Geraldine! It’s completely unique, mild and has over the top texture! I hope you’ll give it a go! xo
Looks yummy! I am going to try this recipe! What is the alternative to sea salt?
Hi Natalia! Feel free to use whatever salt you have on hand. I always use fine sea salt, so if you use a larger grain salt, you may need to add more. Taste as you go and add to taste. I hope you enjoy the recipe!
There has been a ton of okra at our farmers market but I never know what to do with it! You’ve just given me the answer to all of my problems. :)
I love how hearty this stew looks and am always happy when a recipe includes leafy greens. Plus Brandon is slightly obsessed with harissa so I know he would love this. Saving this one to try very soon!
Hooray! Grab that okra and whip this up! I know you’d appreciate it’s texture and mild flavor… it’s SOOO good! You know, Sarah, I feel if I don’t have leafy greens in/with breakfast, lunch and dinner, then it’s not a complete meal! Is that strange? I’m constantly shoving as many greens as I can in morning smoothies… greens are just so darn tasty and pretty! :D I hope you and Brandon enjoy this recipe.. I’m kinda smitten with Harissa too.
I’m soooo ready for fall! I’ve never tried okra, but this looks so lovely and cozy that I think I need to!
Whaaa… WHAAA… never tried okra?! Abby… it’s time! Grab that fresh okra ASAP!
A chill in the air does equal comfort food and this fits the bill! We, however, are experiencing the warmest late September ever in history…so this beauty will have to wait a little while longer! Love it, Traci! xo
Augh… a warmer Sept for us too, Annie. Although the days are cooler and the nights are definitely chilly. I hope it cools off soon for you.