Beans and greens! The best way to eat on the cheap. It is even cheaper if you buy dried black eyed peas in bulk and cook them yourself! (This could be seen as another advertisement for getting a pressure cooker.)
Honestly, I take the best dumps after I eat a meal like this. So much fiber! Tell all of your dying old man friends that eating things like this could help with their colon health! Someone has to…
It should also be noted that Jamaican jerk sauce is traditionally VERY spicy due to the Scotch bonnet and/or habanero peppers that are used as ingredients. Most of the jerk sauces or jerk spice mixes you buy at the store will be hot as hell. If you don’t like that, go ahead and make your own! *I’ve included a link to a recipe at the bottom.
WHAT YOU NEED
- 1 cup dried black-eyed peas – cooked on the stove top or pressure cooker (or 1 can)
- 2 cups cooked long grain brown rice
- 2 tablespoons olive oil
- 1 large yellow or sweet onion – sliced
- Pinch crushed red peppers – optional
- 4-5 cloves of garlic – minced
- Large bunch of collard greens – stemmed and sliced – about 2 cups
- Tip! To take the stems off try grabbing the stem at the bottom of the leaf and ripping the leaf off while sliding your fingers up the stem. If you hate that or it doesn’t work for you, go head an use a knife to cut the stem out.
- You could also substitute kale or chard here but collards hold up the best and are so nummy.
- 1/2 teaspoon thyme
- 2 tablespoons tomato paste
- 3 tablespoons Jamaican jerk sauce/**powder
- Tamari – to taste – I mostly do a healthy drizzle
- 1/2 c water
- 1 teaspoon agave nectar, maple syrup or sweetener of choice
WHAT YOU DO
- Start by cooking the beans and rice however you like to do that. I like to soak overnight and then pressure cook my beans, but if you’re not there yet, soak overnight and then cook them on the stove top (takes a while) or buy them canned. Put the rice in a rice cooker if you have one!
- In a large, deep-sided skillet fitted with a lid, heat the olive oil over medium high heat.
- Add the onions, sprinkle with a little salt and cook for about 2 minutes on medium high, stirring occasionally. Turn the heat down to medium and cook until caramelized.
- Add the garlic, crushed red pepper, and thyme and cook until fragrant – about 1 minute.
- Add the tomato paste, jerk sauce, and agave nectar and stir into a paste.
- Add the cooked beans and stir to combine.
- Place the collards on top of the beans, sprinkle with tamari and water, cover with a lid and steam until the collards are very soft, stirring a couple of times. 7-10 minutes.
- Serve over rice!
*There’s a great Jamaican Jerk Seasoning recipe from Immaculate Bites at http://www.africanbites.com/jamaican-jerk-seasoning-recipe/
** If you decide to use a powder instead of sauce, try starting with 2 teaspoons and adding more as you like.