Smoky Instant Pot Black Eyed Peas & Greens (Vegan)
Comforting, smoky black eyed peas and collard greens made in the Instant Pot! BIG flavor, plant-based, so hearty and nourishing.
Servings 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 ¼ cups dry black eyed peas (no need to soak // see notes if using canned)
- 3 ½ cups vegetable broth (DIY or we like Pacific brand)
- 2 bay leaves
- 2 tsp smoked paprika
- 1/4 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)
- 1/2 tsp each sea salt and 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)
FOR SERVING optional
Instructions
INSTANT POT (with dry black eyed peas)
- Press “SAUTE” on the Instant Pot. See instructions below if you don't have an Instant Pot. Once hot, add oil and onion and sauté for 4-5 minutes, stirring occasionally, until onion is tender and translucent.
- Add bell pepper and minced garlic and sauté for 1 additional minute, then press “CANCEL”.
- Add all remaining ingredients except collard greens and stir to combine. Then top with collard greens, but don’t stir (this helps keep the beans submerged in the liquid rather than some winding up on top of the greens).
- 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.
- Remove bay leaves and stir. Taste and adjust seasonings as needed, adding more paprika and/or liquid smoke for smokiness, cayenne pepper for heat, salt to taste, or coconut aminos for depth of flavor. We added a bit more of each!
- Serve beans and greens on their own, over rice, baked/roasted sweet potato, or with cornbread (linked above). Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer for 1 month.
STOVETOP (with dry black eyed peas)
- Soak black eyed peas in cool water for 12-24 hours, then drain and set aside.
- Heat a large pot over medium heat. Once hot, add oil and onion and sauté for 4-5 minutes, stirring occasionally, until onion is tender and translucent.
- Add bell pepper and minced garlic and sauté for 1 additional minute or until tender and fragrant.
- Add all remaining ingredients except collard greens and stir to combine. Use an additional 1/2 cup (120 ml) more vegetable broth for this method (amount as additional recipe is written // adjust if altering batch size). 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.
- After 30 minutes, the black eyed peas should be al dente. At this time, add the collard greens, 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.
- Remove bay leaves and stir. Taste and adjust seasonings as needed, adding more paprika and/or liquid smoke for smokiness, cayenne pepper for heat, salt to taste, or coconut aminos for depth of flavor. We added a bit more of each!
- Serve beans and greens on their own, over rice, baked/roasted sweet potato, or with cornbread (linked above). Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer for 1 month.
STOVETOP (with canned black eyed peas)
- Slightly drain canned black eyed peas and set aside.
- Heat a large pot over medium heat. Once hot, add oil and onion and sauté for 4-5 minutes, stirring occasionally, until onion is tender and translucent.
- Add bell pepper and minced garlic and sauté for 1 additional minute or until tender and fragrant.
- Add all remaining ingredients (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.
- Remove bay leaves and stir. Taste and adjust seasonings as needed, adding more paprika and/or liquid smoke for smokiness, cayenne pepper for heat, salt to taste, or coconut aminos for depth of flavor. We added a bit more of each!
- Serve beans and greens on their own, over rice, baked/roasted sweet potato, or with cornbread (linked above). Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer for 1 month.
Video
Notes
*If using canned black eyed peas, cook on the stovetop instead of the Instant Pot otherwise they'll get too mushy.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Adapted from Simply Happy Foodie and the Good Luck Black Eyed Peas from the Sweet Potato Soul Cookbook.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Adapted from Simply Happy Foodie and the Good Luck Black Eyed Peas from the Sweet Potato Soul Cookbook.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 242 Carbohydrates: 39.9 g Protein: 12.7 g Fat: 5.5 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.43 g Monounsaturated Fat: 2.48 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 945 mg Potassium: 604 mg Fiber: 10.6 g Sugar: 7.4 g Vitamin A: 1398 IU Vitamin C: 41.21 mg Calcium: 186.32 mg Iron: 3.75 mg