“This is a recipe adapted from Vegetarian America's Test Kitchen. I don't like greens AT ALL, but this recipe is AMAZING! I didn't have any black-eyed peas on hand, so I guest a can of pintos and great northern beans. This is such a versatile and delicious recipe!”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in Dutch oven over medium heat until shimmering. Add onion and 2 teaspoons of salt and cook, stirring frequently, until onion is golden brown - about 10 minutes.
  2. Stir in garlic, cumin, 1/2 teaspoon pepper, and pepper flakes and cook until fragrant - about 30 seconds.
  3. Stir in broth/water and tomatoes and their juice and bring to a boil.
  4. Stir in greens, cover, and reduce heat to low. Simmer until greens are just tender - about 15 minutes.
  5. Gently stir in rinsed beans; cover and cook, stirring occasionally until greens are silky and completely tender - about 15 minutes.
  6. Uncover, increase heat to medium-high and cook until liquid is nearly evaporated - about 5 minutes. Stir in vinegar and sugar and season with salt and pepper. Serve.

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