The Black Flamingo: Black-Eyed Beans and Greens

The Black Flamingo: Recipe #6

This recipe was inspired by Michael’s Greek and Jamaican heritage. In the book, when Michael’s family is visiting his grandparents in Greece, his grandmother serves him “black-eyed beans and greens.” I took that general idea and added a Jamaican flare!

Ingredients:

• 1 Tbsp coconut oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 1 inch fresh ginger, finely chopped

• 1 Tbsp black mustard seeds

• 10 whole allspice berries

• 2 whole cardamom pods

• 2 small-medium carrots, chopped (or 1 extra large carrot)

• 1 large sweet potato, chopped into small cubes

• 1 bell pepper, chopped (I used half a green bell pepper + half a red bell pepper)

• 2 cups black eyed peas, rinsed and drained (I used frozen, but canned or dried/soaked overnight work as well)

• 2 whole scotch bonnet peppers

• 4 cups veggie broth

• 1 handful fresh thyme sprigs’ worth of thyme leaves (about 3 Tbsp fresh thyme leaves)

• 1 lb baby spinach, chopped (one large box container or 2 small bags)

• Salt and pepper to taste

• Fresh scallions to garnish (optional)

Instructions:

1. In a large pot, heat oil over medium-high heat. Add onions, garlic, and ginger, and cook until onions are soft.

2. Add mustard seeds, allspice berries, cardamom pods and stir. Cover and cook for about 1 minute.

3. Add sweet potato and carrots and stir. Cover and cook for about 2 minutes.

4. Stir in black eyed peas, scotch bonnets, and bell peppers.

5. Add salt and pepper, veggie broth, and thyme. Stir well and cover. Bring to a boil and cook over medium heat until all veggies are tender (the timing will differ depending on what kind of beans you are using... canned take less time than frozen or dried/overnight-soaked. It took about 45 min for mine to soften up).

6. Boil, uncovered until liquid reduces by half (about 10-20 min)

7. Stir in chopped spinach and cook, uncovered, over medium-low for about 5 more minutes.

8. Garnish with some fresh scallions and enjoy!