December 21st, 2011

Hottie Black Eyed Peas With Ginger Mashed Sweet Potatoes & Apples

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Serves 4 to 6
Time: 45 minutes

Hottie Black Eyed Peas

December has gotten pretty crazy for me (and the rest of the world), so I’m sharing some of my favorite comfort foods from Appetite For Reduction! Tell me your favorite comfort food meals in the comments and maybe it will inspire a new recipe.

It’s hard for me to imagine having black eyed peas without greens. They’re forever linked in my tastebuds thanks to my idea of what southerners eat every day, even though they probably eat portobellas and arugula, just like the rest of us. Anyway, sometimes I just don’t feel like using two pans. This dish works on so many levels because you don’t need to saute the greens in a ton of oil and you don’t need another sauce for them, everything comes together in one pot. The Bye and Bye, my favorite vegan bar in Portland, puts what I suspect is a lot of hot sauce in their black eyes peas, so that’s what inspired this flavor profile. I love to use Cholula hot sauce in these, but use your favorite medium heat hot sauce (like, don’t use Sriracha, but Tabasco would be fine.) Serve with Mashed Ginger Sweet Potatoes and Apples, for the perfect balance of spicy, savory and sweet!

Recipe notes:
~This recipe calls for shredded greens, but all i really mean is very thinly sliced. A fast and easy way to get this done, is to pile the leaves on top of each other and then roll them up. You’ll see that it’s very easy to slice them that way.

~Peas and greens are a wonderful combination for taste and nutrition. With one serving you will eat as much fiber as the average American gets in a whole day! Plus a day’s worth of vitamin A and a quarter of the iron. Combine with one serving of the Ginger Mashed Sweet Potatoes and Apples you’ll have 16 grams of protein and nearly one fifth of your calcium for the day. All with only 2 grams of fat and under 400 calories.

~Depending on how sweet your apples are, you may need even less agave than listed in the sweet potatoes, or perhaps even no agave at all! Taste before adding.

1 teaspoon olive oil
1 small onion, diced small
2 cloves garlic, minced
1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound)
1/4 cup water
1/4 teaspoon salt
2 15 oz cans black eyed peas, rinsed and drained
1 cup tomato sauce
1/2 cup veg broth
1 tablespoon hot sauce
1/4 teaspoon liquid smoke (optional, a smidge of smoked paprika would be great too)

Preheat a 4 quart pot over medium heat. Saute the onion in the oil until translucent, about 5 minutes. Use a little cooking spray if needed. Add the garlic and saute a minute more. Add the greens, 1/4 cup of water and salt. Cover the pot and cook the greens down for about 10 minutes, stirring occasionally. Add black eyed peas, tomato sauce and broth and thoroughly mix. Cover pot and cook for about 5 minutes, stirring occasionally.

Add hot sauce and liquid smoke, then use a potato masher to mash some of the beans, about 1/4 of them, to thicken the sauce. Cook for about 5 more minutes uncovered. Taste for salt and seasoning. You may want to add more hot sauce, I often do, but I err on the side of caution with recipes for spicy things. Serve hot.

For the Sweet Potatoes

1 pound apples, peeled, cut into 1/2 inch chunks (2 average sized)
2 pounds sweet potatoes or yams, peeled, cut into 1/2 inch chunks
1/4 cup water
1/4 teaspoon salt
1 tablespoon agave (optional, see note)
1/4 teaspoon ground cinnamon
1/2 teaspoon fresh grated ginger, see note

Cooking spray

Preheat a 4 quart pot over low heat. Spray with cooking spray, then add apples, sweet potatoes, water and salt. Cover pot and sweat the apples and sweet potatoes for about 20 minutes, stirring often. What this means, is just to cook them slowly and let them steam. You want to coax the misture out of them, but if you make the flame too high they’ll burn and cook unevenly.

After 20 minutes, you can turn the heat up just a bit. Add a little more water if needed. Cover and cook 20 more minutes, paying close attention so that they don’t burn, and stirring often. When they’re very tender, they’re done. Mash with a potato masher. Add the agave, cinnamon and ginger, and mash some more. Taste for salt and seasoning. Serve warm.



66 comments to Hottie Black Eyed Peas With Ginger Mashed Sweet Potatoes & Apples

  • Actually, this Southerner would choose blackeyed peas and greens over portabellas and arugala (yuk!) anyday. 🙂 I’ve been meaning to make this recipe from AFR!

  • Erin

    Black eyed peas and greens (or cabbage) are the staple dish for a Southerner on New Year’s Day. The peas are for luck and the greens for money, that’s what my Memaw used to tell me!

  • Alison

    This black-eyed pea dish is one of my favorites from AFR (and that’s saying a lot, considering I love every recipe I’ve tried!). They’re great with the Caulipots, but I’ll have to try them with these mashed sweet potatoes, too. Yum.

  • I loved both of these recipes, I made the black eyed peas and collards with the buffalo tempeh. sooo good. The sweet potato-apple-salt combo in the mashed gingery sweet potatoes will blow your vegan boots off 🙂

  • Val

    I am absolutely in love with your gingery sweet potato and apple recipe! I used to be a sweet potato hater but I have to tell you that all of your cookbooks have really transformed my palate and taught me to appreciate so many veggies that I thought I didn’t like. Thank you thank you! Appetite for Reduction in particular has really helped me to up my veggie intake in such a wonderfully tasty way.

    Anyways, as far as comfort food goes I love a good stew or potpie. I would be interested to see if it is possible to make a good crust that is low fat.

  • Hi Isa, I am writing from Brighton Uk ( kind of veggie/vegan capital of Europe ). Just wanted to say thank you not only for your recipes but also for your writing in general : cooking books aren’t supposed to be funny , but your little stories make me laugh out loud, more please ! As for comfort food…since you asked, I really love parsnip , it’s great in stews and curries or roasted . I made your chickpeas seitan cutlets minus the chickpeas ( just for a change) and with mashed parsnip instead and they turned out great . It has a sweet tanginess kind of ” meaty ” if you know what I mean… I am not sure how available parsnip is in the U.S, in the Uk it’s everywhere but in Italy ( where I come from ) it is only used as cow feed which is madness !! Merry Xmas

  • sharon

    my idea of comfort food has to be curry! I live in kenya where we have a vibrant and active indian community so I grew up with good indian food. I especially love daal with chapati….yuM!

  • When I want something really comforting I go to 1 of 3 things every time – a pea, potato and paneer tomato curry with cumin rice which is my mother in laws recipe (recipe on my blog), lemon mock chicken with brocolli and roast potatoes which is my mothers recipe made veggie or your heavenly chickpea and seitan cutlets with mashed potatoes and mushroom gravy!!

    I totally agree with Ivan – I am always logging on to your blog at work for a little giggle 🙂 Thanks Isa x

  • Amy

    Comfort food – Eastern European stuffed cabbage rolls ! Do it, Isa, do it! You will be my hero until the end of time. Unless you already have and I’m behind the curve !

  • erin

    Smoked salt is pretty darned awesome with the black eyed peas, and I substituted squash for the sweet potatoes – VERY tasty indeed. Thanks for the inspiration and recipes, Isa!

  • Gwen

    my favorite comfort food prior to being vegan was grilled cheese sandwiches, but I don’t like fake vegan cheese enough to have alone with bread. is there a cheddar/american version of a nut cheese you could use for grilled cheese sandwiches? We made your cashew queso a couple weeks ago and we were floored!

  • Want. Right now. Serious. 🙂 I am all about dynamic flavors, and this one sounds like it would hit the spot.

    And I agree with Amy – cabbage rolls would be awesome.

  • Soooooo good. I love this and so many more recipes from the AFR book. I feed this to the whole family and conveniently forget to tell them it’s vegan. (Sans the hot sauce for the kids). Forgive me if you’ve done this already, but one comfort food I miss when I’m off meat is a spaghetti bolognese.

  • […] stuff planned for next week!  Sunday night we will make The PPK’s Black Eyed Peas with Ginger Mashed Sweet Potatoes and Apples, which looks freaking amaze.  I’ll also make this protein-packed lentil bowl for dinner one […]

  • this is one of my favorite recipes from AFR…i’ve made it at least a million times…at least. 🙂

  • Jo

    I was grumpy when our daughter went vegan.

    That is, until we got Veganomicon and Vegan with a Vengeance. Then I started having fun with it.

    Now I often express my gratitude that she freed me from the boneless chicken breast.

  • […]  I’ll be eating what quickly became my favorite black-eyed pea recipe only last week:  Hottie Black Eyed Peas With Greens (I’ll be using kale).  This dish, comprised of things I used to loath as much as running […]

  • I’m from Phoenix, Arizona and grew up eating Mexican Food. I haven’t made Black Bean and Red Rice stuffed Chile Relenos for awhile but have a hankering for it’s spicy, sultry goodness. My friend Maria from Mexico City taught me how to make authentic enchilada sauce with dried chiles and tomatoes, which I put over slightly roasted and peeled pablanos stuffed with black beans and red or brown rice. We have never missed the cheese, since we started making Relenos this way. MMMMM I’ll give you the recipe if you want it.

  • BTW-I love your book and have made many recipes from it with my own tweeks of course.

  • […] For New Year’s day dinner, my Mom had everyone over for a big meal that included PPK’s Hottie Black Eyed Peas with Ginger Mashed Sweet Potatoes & Apples… […]

  • […] Hottie Black Eyed Peas With Ginger Mashed Sweet Potatoes & Apples […]

  • Oh my – these dishes are both so delicious. My 4 year old asked for more of both tonight at supper! Thank you so much! 🙂

  • […] PPK brings us a Southern-style meal of black eyed peas and sweet potatoes…YUM. […]

  • […] night I’m going to make the PPK’s Hottie Black Eyed Peas with Ginger Mashed Sweet Potatoes and Apples.  This should make for some yummy leftovers.  My Mom made this meal a couple of weeks back and it […]

  • Lisa

    This looks great. Hoping to make it this weekend. But what’s the note on the grated ginger?

  • […] Appetite for Reduction recipes can do no wrong in my book, and Hottie Black-eyed Peas is no […]

  • Holy crapballs. I made this tonight and it was so delicious I could possibly keel over. Perfect mix of homey cinnamon, maple agave and a lil ginger contrasted with the smokey hotness of the greens & beans. For dessert I made the Chocolate Bottom Macaroons. Way to go!!!!

  • […] For dinner Sunday night I made the PPK’s Hottie Black Eyed Peas with Ginger Mashed Sweet Potatoes and Apples: […]

  • Made this and was THRILLED at its deliciousness and the generous portion size. I entered the recipe into Weight Watchers and if you divide the whole batch by 6, it’s only 7 points/serving (for the potatoes AND the peas). Happy happy!

  • Brittany

    Oooooh! This recipe looks so good! I also want to make vegan cabbage buns. They are a tradition in my family but no one wants to try my meatless version. I want to make something that will make my grandparents eat plates of vegan cabbage buns!

  • Rachtown

    This was AWESOME! All your recipes are amazing, thank you!

  • Stephanie

    I made this a few days ago. It’s the best black eyed peas I’ve ever had.

  • Joanne

    i just made the black eyed peas last night! they came out delicious and super easy!

  • […] – Smoky Split Pea Soup (I preferred this soup) – Hottie Black Eyed Peas and Greens (recipe elsewhere) – Chickpea Piccata – Red Lentil and Root Veggie Dal – White Bean, Quinoa and Kale Stew with Fennel […]

  • Jacqueline

    This was my first time ever eating black eyed peas totally enjoyed both the peas and the mashed!

  • Dani G

    This was AMAZING….never liked black eye peas until now…..especially with this sweet potatoes!

  • Jules

    This rocked! We just made this and enjoyed it for our Sunday dinner. I changed it a bit adding thyme, chipotle powder, and all spice in addition to the smoked paprika for spices to the black eyed peas. We loved how zesty these blacked eyed peas were. And we loved the apples with the sweet potatoes (I baked mine)–really yummy. We will be making this easy to prepare meal again. Thanks for sharing this with us!

  • Great pairing and a fabulous meal! I went with kale and I liked the texture the rippled leaves added to the dish. Thanks so much for sharing this recipe!!!

  • Damn this was freaking delicious! We made it last night with some collard greens from our CSA. I almost was going to skip out on the mashed sweet potatoes and apples, just to cut down on the time, but I am so glad I made both because they were excellent together. If you start the sweet potato/apple stuff first, you can easily alternate between the two (one is cooking, the other is getting stuff added to it, etc).

    Thanks so much for your fabulous recipes!

  • kitty

    i just made this tonight…only subbed a few whole chopped tomatoes for the sauce. and used the chipotle smoked tabasco. freaking amazing.

  • […] ❤ Hottie Black Eyed Peas With Ginger Mashed Sweet Potatoes & Apples […]

  • I’ve been making this recipe for black-eyed peas and greens since I bought this book – and I love them! But tonight I tried this potato recipe for the first time with apples and sweet potatoes from the farmer’s market and – WOW! – I will never go back to plain old mashed potatoes again! YUM!

  • Emmy

    This really looks GOOD and desperately want to make it, but I live in northern europe and I can’t get collards or kale here 🙁 SInce I never tried any of them I don’t know what I can use instead? Spinach? Savoy? Help, anyone? 🙁

  • Sarah

    My husband and I are both Southerners now living in the NYC-area, and we’ve been preparing the black-eyed peas and greens regularly, but with a fun addition: vegan chorizo! Delicious! And every recipe we’ve made from my copy of AFR has been stellar. Thanks, Isa! Here’s a note for Emmy above, I think spinach would be a great replacement so long as it’s regular spinach and not the delicate small leaves we call “baby spinach” here. My feeling is the greens should absorb the flavor and offer some chewiness to the dish.

  • […] from the book/Isa’s blog, because I can’t photograph squishy dishes like this to save my life. I need a camera. The mashed […]

  • […] with black-eyed peas, I am happy to incorporate them into other areas of my menu planning. Today’s recipe comes to us courtesy of the amazing Isa Chandra Moskowitz, and can be found in her cookbook, […]

  • Thank you so much for this. I love this recipe, but the star for me is really the mash! I would never have thought to combine the ginger, apple and sweet potato, but i liked it so much I’ve sort of based a soup off it. (I have blogged about it, but I’ve posted a link back to this recipe: please let me know if this isn’t ok.)

    My comfort food choice is really boring: its garlic and mustard mashed potatoes. Normal mash doesn’t do much for me, but with a bit of garlic and mustard, that’s me sorted!

  • Carrie

    I have to buy this book!
    My favourite comfort food is a stew of potato, onion, cabbage and white beans….sounds grim, tastes fab!
    It’s a version of Caldo Verde.

  • […] I found this recipe (here) for mashed sweet potatoes that I made.  It just sounded […]

  • Pat

    This was one of the first Vegan recipes I made about a year ago. My “meat eating” hubbie devoured this and requests it all the time.

  • MarilynL

    I’m quite surprised that I didn’t like it that much… The cinnamon in the sweet potatoes and the liquid smoke in the greens didn’t fit together to me… But as I see from the comments below, it looks like many people loved it! Thanks, thought, for your great website!

  • […] recipe is easy to make and taste better than it looks. The original recipe comes from the Post Punk Kitchen. This is a great dish to serve to meat-eaters for Meatless Monday or maybe you’re just trying […]

  • […] is Hottie Black Eyed Peas  (click for recipe) from Appetite for Reduction by Isa Chandra Moskowitz. I added like a metric […]

  • […] for Reduction by Isa Chandra Moskowitz (you can also find the recipe on the PPK website at: http://www.theppk.com/2011/12/hottie-black-eyed-peas-with-ginger-sweet-potatoes-apples/). Soak the beans overnight, them parboil them for 10 minutes. Fry the onions and garlic as […]

  • […] Hottie Black Eyed Peas With Ginger Mashed Sweet Potatoes & Apples | Post Punk Kitchen | Vegan Ba…. […]

  • Emily

    YUM! This was so good! We made it today, and plan on eating the leftovers for good luck on New Year’s Day.

  • Robin

    Delicious! I made yesterday morning and really added a lot of salt, pepper and Cholua at the end. Very tasty! I had for lunch and reheated for everyone to try as a side for dinner. It was a hit. Served with roasted butternut squash, you got the contrast in flavors Isa wrote about. It doesn’t look all that fancy, but it is good! And everyone wants some luck and prosperity! Thank you!

  • […] Black Eyed Peas and Collard Greens (22 g Protein, 295 Calories).  Recipe from Appetite for Reduction by Isa Chandra Moscowitz (or posted here). […]

  • April G

    Do you know if any of this freezes well? This sounds so good I’d love to make a triple batch of it for a big party we have coming up, to make cooking in the days prior to the event easier. Seems like there shouldn’t be issues with freezing the sweet potatoes, and maybe I’d just undercook the kale & beans slightly? Thanks in advance for your opinion!

  • Su

    I make this every New Years Day. I love black-eye peas, and the greens just add that perfect complement. Sweet potatoes are so delish!

  • E.Marie

    Oh, this was so good! I made it for dinner tonight and followed the recipe almost exactly. The only thing I did was put the blackeyed peas and kale over a garlicky brown rice and quinoa mix. Thank you!

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