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Everyday cooking

Black Eyed Peas

It may be cold outside but we've got the perfect recipe for you! Black eyed peas served with Violife Creamy. Happy Winter!

  • prep timeCooking time1 hour 10 minutes
  • preparation timePrep time5 minutes
  • DifficultyEasy
  • servingsServings4 portions
Lunch
Dinner
Greek
Vegetables
recipe image Black Eyed Peas
  • 1 pack Violife Original flavour creamy
  • 2 cups dried black-eyed peas picked over and rinsed
  • 300 g pound collard greens chopped and tough stems removed
  • 600 g can tomatoes
  • 2 onions diced
  • 2 ribs celery, diced
  • 1 cup green bell pepper diced
  • 3 cloves garlic minced
  • 6 cups water
  • 1 ½ tsp dried thyme
  • 1 tsp oregano
  • 1 tbsp hot sauce
  • ¼ tsp chili flakes
  • ½ tsp chipotle pepper
  • ½ tsp smoked paprika
  • 1 tbsp tomato paste
  • additional water (or vegetable broth) as needed
  • salt & pepper to taste
  1. Heat oil in a large pot and add the onions.
  2. Add the celery, green pepper, garlic and cook, stirring, for 3 more minutes.
  3. Add the black-eyed peas, water, thyme and oregano and cook for 45 minutes.
  4. Add the remaining herbs and ingredients and simmer for another 25 minutes on low heat.
  5. Serve with a spoonful of Violife Creamy Original.