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Leafy Black Eyed Pea Boats

Yields4 ServingsTotal Time50 mins

Black eyed peas are the coolest legumes out and are definitely making a comeback! Stuff them into citrus silverbeet boats which taste so good you'll forget you're also getting a huge hit of nutritional goodness.

 1.50 cups black eyed peas
 400 g can corn kernels
 1 red pepper
 ½ red onion
 ½ cup walnuts
 30 g fresh coriander
 1 lime
 1 tsp chilli flakes
 12 large silverbeet leaves
 Optional: 1 avocado

Bring a pot of water to the boil over a medium/high heat. Rinse the black eyed peas and add to the pot. Reduce the heat to maintain a simmer, place the lid on the pot and cook for 45 minutes or until the beans are soft and creamy. Drain and rinse under cold water.


Finely chop the red pepper, red onion, walnuts and coriander. Place in a bowl and add the corn kernels, chilli flakes and and juice of the lime.


When beans are cooked, drain and rinse then add to the bowl with the corn mix. Stir to combine.


Rinse the silverbeet leaves then arrange 3 leaves on each plate and stuff with the black eyed pea mix. Top with diced avocado and cracked pepper if desired.

Nutrition Facts

Servings 4