Description
Freshly shelled summer cowpeas are cooked in a broth flavored with rosemary, bay laurel, and garlic. Throw in some wilted summer greens a piece of your favorite bread and you have a comforting summer dish! (vegan/gluten free)
Ingredients
- 2 cups freshly shelled cowpeas
- Water
- 1 vegan bouillon/stock cube
- 2 smashed garlic cloves
- 2–3 sprigs of rosemary
- 1 large or 2 small bay leaves (these can be fresh or dried)
- 1 2-inch piece of kombu, optional
- Sea salt to taste
- 1 bunch of summer greens such as sweet potato or amaranth, roughly chopped
- Your favorite bread to serve, optional
Instructions
Rinse your shelled cowpeas and add them to a Dutch oven or large stock pot. Notice how high the cowpeas come up the side of the pot. Add enough water to the pot so that the water level rises 1 to 1 1/2 inches above the peas. If you’d like, you can tie your stems of rosemary together with kitchen twine but it’s not absolutely necessary!
Add the bouillon cube, the garlic, the rosemary, the bay leaves, and the kombu (if you’re using it) to the pot. Set the pot over high heat. Bring the water to a boil, then reduce it to a simmer. Allow the cowpeas to simmer uncovered, stirring occasionally, for 20 minutes. Carefully taste the broth and add salt to your liking (I used a couple of big pinches). Simmer the cowpeas for an additional 10-20 minutes until they are tender.
Once the cowpeas are ready, turn off the heat. At this point, you can remove the bay leaf, rosemary, and kombu if you like. Add your greens to the pot and cover it with a lid so that the residual heat wilts them. Serve your cowpeas warm alongside your favorite bread if you like!
Notes
I like to use a piece of kombu seaweed anytime I cook lentils and beans because it helps my digestive system. This is completely optional and up to you and your preferences!
Please note, this recipe is written for fresh shelled cowpeas, not dried ones.
- Prep Time: 5 minutes
- Cook Time: 30-40 minutes