Palm Oil-Infused Bean Stew with Collard Greens

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A rich, protein-packed stew featuring tender beans simmered in palm oil with collard greens and aromatic spices. This african (vegetarian) ready in about 75 minutes pairs dried black-eyed peas, palm oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried black-eyed peas
• 4 tbsp palm oil
• 1 medium, diced onion
• 3 cloves, minced garlic
• 3 cups, chopped collard greens
• 1 tbsp tomato paste
• 2 tbsp groundnut oil
• 2 cups stock
• 1 tsp curry powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse the dried black-eyed peas under cold water, then soak them in 2 cups of water for 2 hours. Drain and reserve the soaking water.
2. Step 2: Heat 2 tbsp palm oil in a heavy pot over medium heat. Add the diced onion and sauté for 3 minutes until soft. Stir in minced garlic and cook for 1 minute until fragrant.
3. Step 3: Add the drained black-eyed peas, 1 cup of reserved soaking water, stock, tomato paste, curry powder, salt, and black pepper. Bring to a gentle simmer, then cover and cook for 40 minutes until the peas are tender.
4. Step 4: Stir in the chopped collard greens and 2 tbsp groundnut oil. Simmer uncovered for 10 minutes until the greens are wilted and tender. Adjust seasoning to taste before serving.