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!
Cooking time1 hour 10 minutes
Prep time5 minutes
DifficultyEasy
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.
