Black Eyed Peas Stew

By Maggie Collins, MPH, RDN, CDCES, DipACLM

I’ve learned the original form of this recipe from my good friend, Dr. David Turay (one of his country of origin Sierra Leone’s traditional dish). Since then, I’ve modified it a few times and keep playing with this recipe as it is so tasty and nutritious.

Print Recipe
Prep Time Cook Time Total Time Servings
20 minutes 20 minutes 40 minutes 11 cups

Ingredients

1 medium onion, diced
4 garlic cloves, minced
1 red or yellow bell pepper, diced
1 bunches of collard greens, thinly chopped
1 jar (28oz) marinara tomato sauce
2 cans Black Eyed Peas, No Salt Added
1 1/2 cup soy curls (optional)
2 Tablespoons mushroom seasoning
1 teaspoon salt (or to taste)
2 heaping Tablespoons peanut butter

Instructions

Instructions:

  1. Soak the soy curls in warm water as you are preparing the rest of the recipe.
  2. Heat up a large non-stick pan or wok to medium-high heat. Add the diced onions and cook until soft, stirring occasionally. Add some of the liquid from the beans if the onions start to stick to the pan.
  3. Add the minced garlic and the diced bell peppers, and cook for a minute with the lid on.
  4. Add the chopped collard greens, cover with a lid and let it cook for about 5 minutes, stirring occasionally.
  5. Add the marinara sauce, the blackeye peas, the drained soy curls, the mushroom seasoning and mix everything well. Let it cook for 5 minutes with the lid on. If you want your stew to have more liquid add more tomato sauce.
  6. Finally add the peanut butter and mix everything together using a wooden spoon. Taste and add the salt to taste.