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Harissa Stewed Black-Eyed Peas with Okra and Collard Greens in a bowl with brown rice ready for sharing.
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Harissa Stewed Black Eyed Peas and Greens

**Advance Prep Recommended** The dried black eyed peas should be soaked overnight, but there are other options (see notes!). Simple, saucy and over the top texture and flavor in Harissa Stewed Black-Eyed Peas with Okra and Collard Greens; a one pot meal! This recipe is vegetarian, vegan and gluten free.. *See 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 or cornbread!
Course Dinner, Lunch
Cuisine American
Keyword Black Eyed Peas, Collard Greens, Dinner, Stewed Black Eyed Peas
Total Time 1 hour
Servings 5 - 6 Servings
Calories 224kcal
Author Traci York | Vanilla And Bean

Ingredients

  • 1 C (185g) Dried Black Eyed Peas soaked overnight, *see notes if using precooked black-eyed peas or if unsoaked dry peas
  • 1 Tbs Coconut Oil or Olive Oil
  • 1 C (120g) Red Onion about 1 medium
  • 1 Tbs Garlic minced, about 2 large cloves
  • 1 1/2 Tbs Harissa Seasoning spice blend, dry. If you prefer paste, start with 1 to 1  1/2 tablespoons and adjust to taste.  
  • 2 Tbs Tomato Paste
  • 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 (275g) Okra fresh or frozen, if frozen this is 1, 10 oz bag
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Black Pepper
  • 2 tsp Fine Sea Salt
  • 1/2 Lemon juiced
  • Parsley - Flat Leaf 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 seasoning and tomato paste, stirring to coat the onions for one minute. Add the dried (and soaked - see note** for unsoaked) 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 about 40 minutes OR until the peas are tender. 
    If using precooked black eyed peas, use 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 (in two batches if needed), 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 squeeze of 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 1 tsp here, but adjust to your taste).
    Share with brown basmati rice or cornbread!
  • 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.

Notes

*To reduce cook time: Use canned or precooked Slow Cooked Black-Eyed Peas in this recipe - about 2 C. The cook time can be reduced by about 40 minutes! After cooking the veggies and spices and adding only 1 C of water, stir in the cooked black eyed peas then continue with the recipe. 
If Using Unsoaked Dry Black Eyed Peas: simply simmer the peas about 10 minutes longer, until tender, before adding the tomatoes, collards and okra. 
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. 

Nutrition

Calories: 224kcal | Carbohydrates: 36g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 701mg | Potassium: 750mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2322IU | Vitamin C: 36mg | Calcium: 197mg | Iron: 4mg