| 13 | 30 | 313 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 5 |
| 1 tsp | Allspice, ground |
| 2 1/4 cup | Black-eyed peas, boiled |
| 3 1/4 cup | Almond milk, unsweetened |
| 1 tsp | Curry powder |
| 1 clove(s) | Garlic (chopped) |
| 1/4 cup | Green onion (chopped) |
| 2 cup | Red kidney beans, canned, drained (rinsed and drained) |
| 2 cup | Pinto beans, canned (rinsed and drained) |
| 1 pepper(s) | Red chili pepper (also chile or chilli) (deseeded and pounded to a paste) |
| 3 medium | Tomato (chopped) |
| 1 tbsp | Water |
| 1 medium pepper(s) | Red bell pepper (diced) |
| 1 tsp, ground | Thyme, dried |
Heat the water in a large saucepan. Sizzle the green onion whites (save some for garnishing), pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 2 min more. Stir in the tomatoes, then cook for 2 mins to soften slightly.
Tip in all the beans and the almond milk. Simmer for 10 mins. Turn off the heat and stir in the lime juice and some seasoning. Ladle into bowls and scatter with remaining green onions just before serving.
| Meat Alternative | 1.7 |
| Milk Alternative | 0.6 |
| Vegetables | 3.4 |
