Name: Smoky Instant Pot Black Eyed Peas & Greens
Prep time: 14 min
Cook time: 33 min
Total time: 48 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil (or avocado oil (if subbing water or broth for oil, start with twice this amount and add additional 1 tbsp as needed to prevent sticking)); 1 medium yellow or white onion (diced); 1 medium red bell pepper (diced); 3 cloves garlic (minced); 1.25 cups dry black eyed peas ((no need to soak // see notes if using canned)); 3.5 cups vegetable broth ((DIY or we like Pacific brand)); 2 null bay leaves; 2 tsp smoked paprika; 0.25 tsp cayenne pepper ((omit for less heat)); 2 tbsp coconut aminos ((or sub tamari but reduce amount by half as its saltier)); 1 tsp liquid smoke ((adds a smoky “bacon” flavor)); 0.5 tsp sea salt ((plus more to taste)); 0.5 tsp pepper ((plus more to taste)); 1 small bundle collard greens (, bulky stems removed, leaves chopped into bite-sized pieces (~6 cups chopped // or sub other sturdy green such as kale)); null null white rice (or brown rice); null null classic vegan cornbread (or vegan gluten-free cornbread); null null roasted sweet potato

Instructions

Show units in method

1

Press “SAUTE” on the Instant Pot. Once hot, add olive oil (1 tbsp) and yellow or white onion (1 medium) and sauté for 4-5 minutes, stirring occasionally, until onion is tender and translucent.
2

Add red bell pepper (1 medium) and garlic (3 cloves) and sauté for 1 additional minute, then press “CANCEL”.
3

Add dry black eyed peas (1.25 cups), vegetable broth (3.5 cups), leaves (2 bay), smoked paprika (2 tsp), cayenne pepper (0.25 tsp), coconut aminos (2 tbsp), liquid smoke (1 tsp), sea salt (0.5 tsp) and pepper (0.5 tsp) and stir to combine. Then top with bundle collard greens (1 small), but don’t stir (this helps keep the [dry black eyed peas] submerged in the liquid rather than some winding up on top of the greens).
4

Cover with lid, press “PRESSURE COOK”, and cook on high for 17 minutes. Allow to naturally release pressure for 15 minutes, then manually release any remaining pressure.
5

Remove leaves (2 bay) and stir. Taste and adjust seasonings as needed, adding more [smoked paprika] and/or [liquid smoke] for smokiness, [cayenne pepper] for heat, [sea salt] to taste, or [coconut aminos] for depth of flavor. We added a bit more of each!
6

Serve [dry black eyed peas] and [collard greens] on their own, over [white rice], [roasted sweet potato], or with [classic vegan cornbread]. Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer for 1 month.
7

STOVETOP (with dry black eyed peas)
8

Soak [dry black eyed peas] in cool water for 12-24 hours, then drain and set aside.
9

Heat a large pot over medium heat. Once hot, add olive oil (1 tbsp) and yellow or white onion (1 medium) and sauté for 4-5 minutes, stirring occasionally, until onion is tender and translucent.
10

Add red bell pepper (1 medium) and garlic (3 cloves) and sauté for 1 additional minute or until tender and fragrant.
11

Add [dry black eyed peas], vegetable broth (3.5 cups), leaves (2 bay), smoked paprika (2 tsp), cayenne pepper (0.25 tsp), coconut aminos (2 tbsp), liquid smoke (1 tsp), sea salt (0.5 tsp) and pepper (0.5 tsp) and stir to combine. Use an additional vegetable broth (0.5 cup) for this method. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer, cover, and cook for 30 minutes, stirring occasionally and adding more liquid if needed to fully submerge peas.
12

After 30 minutes, the [dry black eyed peas] should be al dente. At this time, add the bundle collard greens (1 small), stir, and continue cooking for 20-30 minutes, stirring occasionally, until the peas are tender and the greens are wilted and darker green. If there is too much liquid, remove the lid, increase heat, and allow some of the liquid to evaporate off.
13

Remove leaves (2 bay) and stir. Taste and adjust seasonings as needed, adding more [smoked paprika] and/or [liquid smoke] for smokiness, [cayenne pepper] for heat, [sea salt] to taste, or [coconut aminos] for depth of flavor. We added a bit more of each!
14

Serve [dry black eyed peas] and [collard greens] on their own, over [white rice], [roasted sweet potato], or with [classic vegan cornbread]. Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer for 1 month.
15

STOVETOP (with canned black eyed peas)
16

Slightly drain canned [black eyed peas] and set aside. (Use 2 (14-oz) cans black eyed peas).
17

Heat a large pot over medium heat. Once hot, add olive oil (1 tbsp) and yellow or white onion (1 medium) and sauté for 4-5 minutes, stirring occasionally, until onion is tender and translucent.
18

Add red bell pepper (1 medium) and garlic (3 cloves) and sauté for 1 additional minute or until tender and fragrant.
19

Add [black eyed peas], vegetable broth (3.5 cups), leaves (2 bay), smoked paprika (2 tsp), cayenne pepper (0.25 tsp), coconut aminos (2 tbsp), liquid smoke (1 tsp), sea salt (0.5 tsp) and pepper (0.5 tsp) (use only half the amount of [vegetable broth] for this method or it will be soupy) and stir to combine. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer, cover, and cook for 20-30 minutes, stirring occasionally, or until the greens are wilted and darker green. If there is too much liquid, remove the lid, increase heat, and allow some of the liquid to evaporate off.
20

Remove leaves (2 bay) and stir. Taste and adjust seasonings as needed, adding more [smoked paprika] and/or [liquid smoke] for smokiness, [cayenne pepper] for heat, [sea salt] to taste, or [coconut aminos] for depth of flavor. We added a bit more of each!
21

Serve [black eyed peas] and [collard greens] on their own, over [white rice], [roasted sweet potato], or with [classic vegan cornbread]. Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer for 1 month.