Name: Creole black-eyed beans and ‘collards’
Yield: Serves 3–4
Ingredients: 200 g (2 cups) spring greens, chard, cabbage or spinach, any hard stalks removed and leaves chopped or cut into ribbons; ⅛ tsp cayenne pepper or more to taste; 620 ml (2½ cups) water; 1 tsp smoked paprika; 250 g (1¼ cups) black-eyed beans, soaked overnight; 2 tsp dried oregano; 2 tsp coriander seeds, crushed; 1 tbsp ghee; 1 medium onion, chopped; 1 green pepper, chopped; ¼ tsp asafoetida; 1 tsp freshly ground black pepper; 1¼ tsp sea salt, or to taste; 3 sticks of celery, chopped; 1 clove garlic, crushed

Preparation info

Serves
3–4

Difficulty
Medium

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

This is a slow-cooked dish that you can use to your advantage if you have a slowcooker – simply pop your soaked black- eyed beans in with everything else (there’s barely any chopping) and come back to a hot evening meal. Otherwise, if I’m cooking it on the stove, I’ll save it for lunch or supper on the weekend knowing that it will take 2–3 hours.

Melt in the mouth, well-cooked greens accompany this dish, making it a complete meal, providing you don’t make it too spicy or salty. It’s