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 time]()
Cooking time1 hour 10 minutes![preparation time]()
Prep time5 minutesDifficultyEasy
![servings]()
Servings4 portions
- 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
- Heat oil in a large pot and add the onions.
- Add the celery, green pepper, garlic and cook, stirring, for 3 more minutes.
- Add the black-eyed peas, water, thyme and oregano and cook for 45 minutes.
- Add the remaining herbs and ingredients and simmer for another 25 minutes on low heat.
- Serve with a spoonful of Violife Creamy Original.
