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.

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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

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