Vegan Black-Eyed Pea and Collard Greens Stew
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Ingredients
- 800 g tinned black-eyed beans
- 400 g collard greens
- 1 onion, diced
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 400 ml vegetable stock
- 1 tsp smoked paprika
- 1 tbsp cider vinegar
- 1 tbsp olive oil
- 280 g long-grain white rice
Nutrition (per serving)
- Calories
- 562 kcal
- Protein
- 23.7 g
- Carbohydrate
- 92.7 g
- of which sugars
- 8.4 g
- Fat
- 6.1 g
- of which saturates
- 1.1 g
- Fibre
- 17.8 g
- Salt
- 2.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Strip the collard green leaves from the thick stalks and shred roughly.
- 2
Heat the olive oil in a large pot and soften the onion and garlic cloves for 5 minutes.
- 3
Stir in the smoked paprika, then add the tinned chopped tomatoes and vegetable stock and bring to a simmer.
- 4
Add the collard greens and tinned black-eyed beans, cover and simmer for 20-25 minutes until the greens are tender.
- 5
Stir in the cider vinegar and season to taste.
- 6
Meanwhile, cook the long-grain white rice according to the pack instructions, and serve the stew spooned over it.
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