CREOLE-INSPIRED BLACK-EYED BEANS AND 'COLLARDS'

 
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This slow-cooked dish of beans-and-greens makes a full meal that’s super satisfying, and a wonderful option for Veganuary (for more vegan recipes to enjoy this month and beyond, head over here and here. Put it in the slow-cooker in the morning all ready for supper, or make it on the stove when you have a bit more time, as it takes 2-3 hours to cook. Use collard greens if they’re available where you live (in the US or in India for example), or pick your fave greens — I like spring greens, mustard greens, turnip greens, spinach, chard or Savoy cabbage. So many options! You can find this recipe on page 136 in East by West.

If you like this, you’ll love the coconut lentil hotpot — watch me make it with The Happy Pear here! For more on how to prepare beans and lentils, head over here.

 

INGREDIENTS

1 tbsp ghee (or your oil of choice)
1 medium onion, chopped
1⁄4 tsp asafoetida
1 green pepper, chopped
3 sticks of celery, chopped
1 clove garlic, crushed
620ml (21/2 cups) water
250g (11⁄4 cups) black-eyed beans, soaked overnight
2 tsp dried oregano
2 tsp coriander seeds, crushed
1 tsp smoked paprika
11⁄4 tsp sea salt, or to taste
1 tsp freshly ground black pepper
1⁄8 tsp cayenne pepper or more to taste
200g (2 cups) spring greens, chard, cabbage or spinach, any hard stalks removed and leaves chopped or cut into ribbons

  1. Melt the ghee in a large heavy-bottomed saucepan. Add the onion and sauté until it begins to brown, then add the asafoetida, green pepper, celery and garlic and cook for 2 minutes, adding 1—2 tablespoons of the water if needed to prevent sticking.

  2. Add the beans, remaining water, herbs, spices and 1⁄4 teaspoon of the salt and bring to the boil, then simmer, lid on, for at least 2 hours until tender.

  3. Around 10 minutes before you’re ready to serve, and the rest of the salt to the saucepan. In a separate pan, steam your greens — they all have different cooking times. Spinach will cook faster, then chard, then cabbage, then spring greens. Serve the black-eyed beans with the greens on the side.

 
DINNER, LUNCH, THANKSGIVING, VEGETARIAN, VEGANJasmine Hemsleychard