Creamy Peanut Stew with Black Eyed Peas and Collard Greens | CookOS

Creamy Peanut Stew with Black Eyed Peas and Collard Greens

Name: Creamy Peanut Stew with Black Eyed Peas and Collard Greens
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: 6 servings
Cuisine: African
Ingredients: 1 small red onion, finely chopped; 4 garlic cloves, minced; 1 (2-inch piece) fresh ginger, minced; ⅓ cup tomato paste; ⅔ cup peanut butter; 3 cups vegetable broth or water; 1 bunch collard greens, destemmed and roughly chopped; 2 (15 oz) cans black-eyed peas, drained and rinsed; 1 cup white rice; 2 tbsp peanuts, roughly chopped; 1 lime, cut into 6 wedges; 2 tbsp hot sauce, to serve

This creamy peanut stew combines black eyed peas and collard greens in a rich, tomato-based broth thickened with peanut butter. The dish delivers layered flavor from ginger and garlic while maintaining a textured finish from crunchy peanut toppings.

🌍African 🥗Vegan 🥗Vegetarian 🏷️Dinner 🏷️Slow cook Peanut stew

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🏷️Black eyed peas

Total

3h 5m

Servings

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 small red onion, finely chopped
4 garlic cloves, minced
1 (2-inch piece) fresh ginger, minced
⅓ cup tomato paste
⅔ cup peanut butter
3 cups vegetable broth or water
1 bunch collard greens, destemmed and roughly chopped
2 (15 oz) cans black-eyed peas, drained and rinsed
1 cup white rice
2 tbsp peanuts, roughly chopped
1 lime, cut into 6 wedges
2 tbsp hot sauce, to serve

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Instructions

1
Divide 1 red onion, 4 cloves garlic, 1 piece ginger, and 1/3 cup tomato paste between 2 Suvie pans. Place pans in Suvie and broil for 10 minutes, stirring occasionally.
2
While the vegetables broil, whisk 3 cups vegetable broth and 2/3 cup peanut butter together in a large bowl until smooth.
3
Remove pans from your Suvie. Divide 1 bunch collard greens, 2 cans black-eyed peas, peanut butter mixture, 2 tsp salt, and 2 cups water between both pans. Return pans to your Suvie, input settings, and Cook Now or Schedule. Bottom Zone: Slow Cook on High for 2 hours
4
Place 1 cup white rice in the Suvie rice pot (black handles). Place lid on pot and place pot on the hot plate, ensuring pot is centered on the hot plate. Input settings and cook now or schedule. Rice, Long Grain, 1 Cup
5
Remove pans from your Suvie. Fluff rice with a fork. Season stew to taste with salt and pepper. Divide rice and stew between 6 bowls and garnish with peanuts and lime wedges.

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Tips & Notes

Pro tips

Toast the tomato paste in oil for 1–2 minutes before adding broth to deepen its umami and reduce any metallic taste.
Add collard greens in two batches if your pot is small; they wilt significantly and won't fit all at once.
Whisk peanut butter with a small amount of warm broth before stirring into the pot to avoid lumps.
Taste and adjust salt at the end—canned beans and broth may be salty, so season conservatively.

Substitutions

Collard greens → kale or spinach (reduce cooking time to 5 minutes; spinach wilts faster)
White rice → brown rice or quinoa (note: increase cooking time for brown rice)
Vegetable broth → chicken or beef broth (adds richness; omit for vegan version)
Black eyed peas → chickpeas or kidney beans (texture and earthiness will differ slightly)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, thinning with additional broth if needed. Freezes well for up to 3 months.

Common Questions

Can I use fresh peanut butter instead of jarred?

Yes. Use the same amount of natural peanut butter, stirring well to combine any separated oil. The stew may be slightly looser; adjust broth as needed.

How do I know when the stew is done?

The collard greens should be tender but not mushy (8–10 minutes of simmering after adding greens). The broth should coat a spoon lightly and taste balanced between peanut, tomato, and spice.