Black-Eyed Peas with Tomato, Collards & Okra - Video Recipe

My latest recipe is loaded, with veggies, that is. Go ahead and make my day and pull the trigger to make Black-eyed Peas with Collard Greens, Cherry Tomatoes, and Okra.

I like cooking with dried Black-eyed Peas because they cook faster than typical dried beans like pinto, Great Northern white, or black beans, they barely take 2 hours of simmering. 

I pair them with Collard Greens as they also take an hour or two to soften just right. Collard Greens have a tough stem. I usually slice away some of it. Use any Greens you like including Mustard, Kale, Swiss Chard, Turnip, or Beet Greens.

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I also use a Southern veggie addition of Okra. Some cannot handle Okra, while I can see why, they do get mushy, even slimy. Hey, it's just an extra texture to deal with, and I like Okra for the unusual flavor. 

I also add a container of Cherry Tomatoes. I throw them in whole since they will break down in an hour or so. Onions, garlic, and some herbs round out this vegan recipe.

 If you have any favorite veggies you can add them. If you don't like Greens, then cheap cabbage would be a tasty substitution.

This is a hearty soup or stew. I serve it over rice, but you can use any favorite grain like quinoa or couscous. It's good enough to serve on it's own.

Try my Southern-style stew of Black-eyed Peas with Collard Greens, Cherry Tomatoes, and Okra. All it takes is a little bit of chopping.

Black-eyed Peas with Collard Greens, Cherry Tomatoes, and Okra - VIDEO           Play it here. Video runs 3 minutes, 47 seconds.

My YouTube video link for viewing or embedding, just click here. just click here. 

Ingredients 

• Black-eyed Peas - about a pound. Rinse and remove any dirt or debris.
• Water - 8 cups. Okay to add a favorite broth.
• 1 Onion - chopped.
• 12 Okra - chopped, I leave the smaller ones whole. Okay to add more or less Okra.
• Collard Greens - 1 bunch roughly chopped. Use any type of Greens including Mustard and Turnip Greens. 
• Cherry Tomatoes - 1 cup or small package. I left them whole as they will and soften and break down during cooking.
• Garlic - 2 cloves peeled and chopped, or a teaspoon of crushed garlic from the jar.
• Herbs - 1 tablespoon fresh or dried. Chop herbs if fresh. Use any favorite Herbs including sage, oregano, and thyme.
• Salt and Pepper to taste - about half a teaspoon each.
• Olive Oil - 1 tablespoon. Use any favorite cooking oil.

Directions

This recipe uses dried Black-eyed Peas. (Fresh Black-eyed Peas cook faster so reduce simmering time to about 1 hour total, or until Peas are tender.)

Wash dried Black-eyed Peas, and pick out any debris if necessary.

Add oil and saute onions for about 5 minutes. Add chopped garlic and saute for another minute.

 

Add the chopped collard greens and dried Black-eyed Peas.

Salt and pepper to taste, about a teaspoon. Add a small package of whole cherry tomatoes. 

Add dried or fresh herbs. I like about 12 okra, some sliced, some whole. (Okay to add any favorite vegetables that are in season.) Pour in 8 cups of water. Okay to substitute with some favorite broth.

Bring beans, veggies, and water to a boil, then lower the heat to a low simmer. 

Cover and cook until beans are tender, about two hours. Be sure to check on the liquid if it cooks out - add water as needed. 

I like to serve them over rice, quinoa, or couscous.