Smoky Instant Pot Black Eyed Peas & Greens (Vegan)

INSTANT POT (with dry black eyed peas)

1. 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.
2. Add bell pepper and minced garlic and sauté for 1 additional minute, then press “CANCEL”.
3. 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).
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 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!
6. 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)

1. Soak black eyed peas in cool water for 12-24 hours, then drain and set aside.
2. 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.
3. Add bell pepper and minced garlic and sauté for 1 additional minute or until tender and fragrant.
4. 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.
5. 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.
6. 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!
7. 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)

1. Slightly drain canned black eyed peas and set aside.
2. 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.
3. Add bell pepper and minced garlic and sauté for 1 additional minute or until tender and fragrant.
4. 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.
5. 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!
6. 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.