New Year's Black Eyed Peas with Tempeh and Kale

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Servings: 4 Prep: 45 min Cook: 15 min Dairy Free Vegan Homestyle Junk Food Makeover New Year Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Kale, Extra Virgin Olive Oil, Cayenne Pepper

New Year's Black Eyed Peas with Tempeh and Kale

Ingredients

1 cup dried black-eyed peas

1 onion

1 bunch kale ⚠

8 ounces tempeh

2 tablespoons extra virgin olive oil ⚠

1 tablespoon minced garlic

14 ounces diced tomatoes

1 pinch cayenne pepper, to taste ⚠

¾ teaspoon sea salt, plus more to taste

½ teaspoon ground black pepper, plus more to taste

Instructions

1. Place beans in a large bowl cover with water and soak over-night. In the morning, rinse well and cook in a large saucepan with water until tender (30-45 minutes).

2. While cooking, peel and mince the onion. Chop the kale. Remove the tempeh from the package and dice it up into small pieces.

3. When the beans are cooked, preheat the oven to 325F.

4. Melt the olive oil over medium high heat in a dutch oven. Add the onions and cook until they begin to soften.

5. Add tempeh to the pot.

6. Add the garlic, drained black-eyed peas, drained diced tomatoes, kale, cayenne, sea salt, and pepper. Bake uncovered for 15 minutes.

7. Serve.