Cajun black eyed peas and greens

BlackEyedPeasCollards

It’s ironic that I never liked black eyed peas as a kid. That’s because they always came out of a can. Now, I can’t get enough of them. Quick and easy to cook, and so flavorful and delicious. Perfect with cornbread or rice. My older brother’s family is now hooked on dried beans! Even if you don’t have all the ingredients, black eyed peas are fantastic just simmered with cumin, chili powder flakes, black pepper, and lots of fresh rosemary!

Good with polenta and brussel sprouts too!

Cajun black eyed peas and greens

1-2 tbsp. oil

Chopped onion and garlic

Chopped red pepper

1-2 cayenne peppers, chopped

About a tsp. each of paprika, coriander, cumin, and Italian seasonings

1 cup dried black eyed peas, soaked overnight

A bunch of collards (or mustard greens, kale, etc.)

Sauté onion and garlic, red pepper and cayenne, and spices until soft over medium heat in a large saucepan. Add black eyed peas, coat with the mixture, and add just enough water to cover. Simmer for about an hour with the lid tilted, stirring occasionally and adding a little water as necessary. Throw greens on top, add a little water, and cover for several minutes, until tender. Mix together with the black eyed peas and let simmer until both the peas and greens reach the desired tenderness, about 45 minutes more. Season with salt, pepper, and more Italian seasonings to taste.

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This entry was posted in Breads and Baked Goods, Flops with Promise, Stews and curries, Vegan. Bookmark the permalink.

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