← All recipes
Southern US · Main
Black-Eyed Peas and Collard Greens with Rice
Canned black-eyed peas and collards simmer in a spiced tomato base with cumin and a bay leaf, then go over fluffy rice. The pantry stew is ready in half an hour, and it works with other beans or greens too.
- YieldServes 4
- Hands-on15 min
- Total44 min
- Difficulty
Ingredients
Stew
- 1 canblack-eyed peas, 15.5 oz (440 g) can, rinsed and drained
- 1 candiced tomatoes with jalapeños, 14.5 oz (410 g) can, with juices
- 1 cancollard greens, 14 oz (400 g) can, rinsed and drained
- 120 mlwater, 1/2 cup
- 3 tbsptomato paste
- 1 tbspextra-virgin olive oil
- 1½ tspground cumin
- 1½ tsponion powder
- 1 tspsugaroptional
- ½ tspgarlic powder
- ¼ tspsalt
- to tasteblack pepper, freshly ground
- 1small bay leaf
Rice
- 250 glong-grain white rice, about 1 1/3 cups
- 640 mlwater, 2 2/3 cups, salted
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.