Spicy Peanut Black Eyed Peas and Greens

Black Eyed Peas, Greens, and Sweet Potato in Spicy Peanut Broth
Course: Main Dish
Cuisine: West African
Author: Danielle
  • ½ cup dry black eyed peas
  • 1 sweet potato peeled and chopped
  • 1 small onion diced
  • 1 jalapeno pepper minced
  • 3 tbsp tomato paste
  • 1 inch knob ginger peeled and minced
  • 2 tbsp salted natural peanut butter, heaping
  • tsp chipotle pepper powder
  • tsp cayenne pepper powder
  • 2 cups savory vegetarian broth (in notes)
  • 1 cup cold water
  • 1 tbsp red wine vinegar
  • 1-2 tbsp peanut oil
  • 10 oz Chopped Fresh Kale (or collards, spinach, or whatever greens you have available)
  • 1 tsp of soy sauce or to taste (optional)
  • A drop of liquid smoke optional
  • Couple dashes habanero tabasco sauce optional
  1. Sautee onions in peanut oil over med-high heat until slightly golden. 
  2. Add in jalepenos and ginger, stir and cook 1 minute. 
  3. Add in tomato paste, stir, and cook until thickened (about 1 minute).
  4. Add a splash of broth and water, stir, add beans, stir. Add broth, chipotle, cayenne, and vinegar, stir. Add peanut butter and stir. 

  5. Bring to a boil, let boil 1 minute, reduce to a simmer, and cook 30 minutes. Add more water if need, but no more than 2 cups. Add kale. Adjust seasoning if necessary.
Recipe Notes

Recipe for Broth 


Chopped fresh parsley

Chopped roasted peanuts

Halved grape tomatoes


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