Adapted from Vegan Richa
6-8 oz uncured maple or smoked bacon, chopped into pieces
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.