A symbol of good luck, black-eyed peas get transformed with Jamaican essentials like scallion, curry powder and Scotch bonnet chile pepper in this satisfying plant-forward stew made complete with brown rice and avocado.

EatingWell.com, April 2022


Read the full recipe after the video.

Recipe Summary

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a medium pot over medium heat. Add chile, scallions, garlic, curry powder and paprika; cook, stirring, for 1 to 2 minutes. Stir in black-eyed peas, broth, coconut milk, tomato paste and thyme; bring to a simmer. Simmer for 10 minutes.

  • With a slotted spoon, transfer 1 cup of the black-eyed peas to a small bowl. Mash the peas and return to the pot; simmer for another 5 minutes. Remove the thyme and stir in salt. Serve over rice and top with avocado.

Nutrition Facts

1 cup black-eyed-peas, 1/2 cup rice & ¼ avocado
427 calories; protein 13g; carbohydrates 58g; dietary fiber 14g; sugars 7g; fat 17g; saturated fat 3g; mono fat 11g; poly fat 2g; vitamin a iu 1053IU; vitamin b3 niacin 4mg; vitamin b12 1mcg; vitamin c 17mg; vitamin d iu 18IU; vitamin e iu 4IU; folate 278mg; vitamin k 30mg; sodium 265mg; calcium 147mg; iron 4mg; magnesium 117mg; phosphorus 309mg; potassium 720mg; zinc 3mg; omega 6 fatty acid 2g; niacin equivalents 7mg; selenium 10mcg.