Black Eyed Peas with Swiss Chard
harish bharadhwajShare
By Chef Sylvia
Black-eyed peas with Swiss chard is a light, home-style stew. This version simmers tender black-eyed peas and rainbow chard in a red onion and tomato base with Beyond Curry Powder for a warm, savory broth and bright, soft greens.
Beyond Curry Powder is made with roasted lentils, coconut, sesame and curry leaf, so it gives a simple tomato and water base real body in a few minutes. Its earthy, mildly spiced flavor suits beans and leafy greens, and the sesame in the blend pairs well with the sesame oil option.
Beyond Curry Powder Ingredients:
Bengal Gram*, Black Gram*, Rice Flour*, Sesame Seed*, Coriander*, Dried Coconut*, Himalayan Rock Salt, Red Chili*, Fenugreek*, Dried Curry Leaf, Asafoetida, Turmeric*
*Organic
This recipe uses our Beyond Curry Powder Seasoning.
| Serving Size: 4 | Prep Time: 10 minutes |
| Cook Time: 20 minutes | Total Time: 30 minutes |
Ingredients:
- 2 cups black-eyed peas, boiled until soft and drained
- 1 red onion, chopped
- 1 bunch rainbow Swiss chard, chopped
- 3 teaspoons tomato paste
- 2 teaspoons Beyond Curry Powder
- 1 cup water
- Olive oil or sesame oil, for sautéing
How to Make Black-Eyed Peas with Beyond Curry Powder
Step 1: Heat a drizzle of olive oil or sesame oil in a pan and sauté the chopped onion until soft.
Step 2: Stir in the tomato paste, then add the water.
Step 3: Let it simmer for a few minutes. Add the Beyond Curry Powder and stir well.
Step 4: Add the black-eyed peas and Swiss chard. Cover and simmer for 8 to 10 minutes, until the chard is soft but still holds its color.
Serve with rice. For a side salad, set aside some Swiss chard leaves and toss them with fresh apple slices. Olive oil gives the dish a more Mediterranean flavor, while sesame oil gives it more of an Asian fusion flavor.