Black-Eyed Pea and Sweet Potato Hash

Adapted from Vegan Richa


  • 6-8 oz uncured maple or smoked bacon, chopped into pieces

  • Grassfed butter

  • 1/2 medium onion, chopped

  • 3 cloves of garlic, finely chopped

  • 1 sweet potato peeled and cubed small (1.5 to 2 cups cubed)

  • 1/2 tsp or more sea salt, depends on if the black eyed peas are salted

  • 1/2 tsp rosemary

  • 1.5 cups (258 g) cooked black eyed peas

  • 1.5 cup (60 g) or more chopped baby greens

  • 1/4 to 1/2 tsp smoked paprika


  • Add chopped bacon to large pot. Heat to medium/medium-high and cook until crispy.

  • Add onion and garlic to the bacon and a pinch of salt and cook until translucent. 5 to 6 minutes. Stir occasionally.

  • Add sweet potato, salt, rosemary, and toss well to coat. Cover and cook for 3 minutes.

  • Add a splash of water (2 to 3 tbsp) and mix. Cover and cook for 8 to 10 minutes undisturbed. Stir and check if the sweet potatoes are done. Cover and cook for 2 minutes or so, longer if not done.

  • Add the black eyed peas and greens and mix well. Increase heat to medium-high and cook for 2 minutes. Taste and adjust salt and heat. Add butter, if needed.

  • Take off heat. Serve as is or with garlic bread or cornbread. Or make a bowl with cooked grains, or lettuce/greens.


* If using collard greens or other longer-cooking greens, add collards at step 4, mix and cook until wilted, then fold in black eyed peas and continue.

For variation: Use other cooked beans, lentils or chickpeas.


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