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 |

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
Course Dinner, Lunch
Cuisine American
Keyword Black Eyed Peas, Collard Greens, Dinner, Stewed Black Eyed Peas
Total Time 1 hour
Servings 5 Servings
Calories 262kcal
Author Traci York | Vanilla And Bean


  • 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. 


*To reduce cook time: Use canned or prior cooked Slow Cooked Black-Eyed Peas in this recipe - about 2 C (460). 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. 


Calories: 262kcal | Carbohydrates: 44g | Protein: 14g | Fat: 5g | Saturated Fat: 4g | Sodium: 1257mg | Potassium: 848mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2515IU | Vitamin C: 37.5mg | Calcium: 222mg | Iron: 5mg