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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
1

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.

2

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.

3

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

4

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