CREOLE-INSPIRED BLACK-EYED BEANS AND 'COLLARDS' — Jasmine Hemsley

Name: CREOLE-INSPIRED BLACK-EYED BEANS AND 'COLLARDS' — Jasmine Hemsley
Cuisine: Southern, American
Ingredients: 1 tbsp ghee (or your oil of choice); 1 medium onion, chopped; 1⁄4 tsp asafoetida; 1 green pepper, chopped; 3 sticks of celery, chopped; 1 clove garlic, crushed; 620ml (21/2 cups) water; 250g (11⁄4 cups) black-eyed beans, soaked overnight; 2 tsp dried oregano; 2 tsp coriander seeds, crushed; 1 tsp smoked paprika; 11⁄4 tsp sea salt, or to taste; 1 tsp freshly ground black pepper; 1⁄8 tsp cayenne pepper or more to taste; 200g (2 cups) spring greens, chard, cabbage or spinach, any hard stalks removed and leaves chopped or cut into ribbons

3 steps

Serves 3 - 4 This slow-cooked dish of beans-and-greens makes a full meal that’s super satisfying, and a wonderful option for Veganuary (for more vegan recipes to enjoy this month and beyond, head over here and here . Put it in the slow-cooker in the morning all ready for supper, or make it on the stove when y

Updated at: Thu, 17 Aug 2023 10:35:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1058.6 kcal (53%)

Total Fat14.6 g (21%)

Carbs182.1 g (70%)

Sugars25.2 g (28%)

Protein66.2 g (132%)

Sodium4245.6 mg (212%)

Fiber39.7 g (142%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 Tbspghee

or your oil of choice

3 stickscelery

620mlwater

250gblack-eyed beans

soaked overnight

2 tspdried oregano

2 tspcoriander seeds

crushed

1 tspsmoked paprika

2 ¾ tspsea salt

or to taste

1 tspfreshly ground black pepper

⅛ tspcayenne pepper

or more to taste

200gspring greens

or spinach, any hard stalks removed and leaves chopped or cut into ribbons

Instructions

Step 1

Melt the ghee in a large heavy-bottomed saucepan. Add the onion and sauté until it begins to brown, then add the asafoetida, green pepper, celery and garlic and cook for 2 minutes, adding 1—2 tablespoons of the water if needed to prevent sticking.

Step 2

Add the beans, remaining water, herbs, spices and 1⁄4 teaspoon of the salt and bring to the boil, then simmer, lid on, for at least 2 hours until tender.

Step 3

Around 10 minutes before you’re ready to serve, and the rest of the salt to the saucepan. In a separate pan, steam your greens — they all have different cooking times. Spinach will cook faster, then chard, then cabbage, then spring greens. Serve the black-eyed beans with the greens on the side.

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