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Home » Recipe Index » Lunch/Dinner Entree

Sweet and Smoky Black-Eyed Peas and Greens (VEGAN)

Modified: May 5, 2025 · Published: Dec 16, 2021 by Gigi & Sersie · This post may contain affiliate links.

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This sweet and smoky black-eyed peas and collard greens meal is a soul food favorite. The sweetness from the dates and smokiness from the smoked paprika and chipotle chili powder hit the taste buds in all the right places. This delicious, healthy meal is vegan, gluten-free, soy-free, nut-free and oil-free.

side top view of sweet and smoky black-eyed peas and greens in a blue bowl with fork sticking out
this black-eyed peas and greens is delicious and filling!

This recipe is a modified version of The Veggie Queen's Smoky Sweet Black-Eyed Peas. 🙏

Check out this video of when we cooked this LIVE on our show:

Key Ingredients

  1. Black-eyed peas, dry
  2. Onion
  3. Garlic
  4. Scotch bonnet pepper sauce (or scotch bonnet pepper)
  5. Red bell pepper
  6. Smoked paprika (or liquid smoke)
  7. Onion powder
  8. Garlic powder
  9. Bay leaves
  10. Dried thyme
  11. Dried oregano
  12. Chipotle chili seasoning
  13. Dates
  14. Jalapeno or green chili
  15. Low sodium vegetable broth (or water)
  16. Fire-roasted diced tomatoes (canned)
  17. Collard greens (or kale)
Top view of the ingredients to make black eyed peas and greens: collard greens, other veggies, spices and dried black eyed peas
Key ingredients for Sweet and Smoky Black-Eyed Peas and Greens (not pictured: low sodium vegetable broth)

How to Prepare

Start by cooking the black-eyed peas using the Instant Pot.* Sort and rinse dried peas, and place them in the Instant Pot with 5 cups of water. Put the lid on and make sure the vent is sealed. Set the timer for 15 minutes. Now, it'll take about 10 minutes to come to pressure before the timer starts, so plan on the peas taking about 30 to 35 minutes to cook. When the timer goes off, allow the natural release of pressure. After the pressure has naturally released, carefully strain and set aside.

Heat a large pot over medium heat. Dry-sauté diced onions uncovered for 3 to 4 minutes until onions start to brown.

Stir in diced red bell pepper, minced garlic, and scotch bonnet pepper sauce. Cook for another 2 to 3 minutes.

Stir in spices, chopped dates, and cook, stirring, for another minute until fragrant. Your kitchen will smell amazing!

Add low-sodium vegetable broth (or water), cooked black-eyed peas, fire-roasted diced tomatoes, minced jalapeno, and bay leaves. Cook over medium-low heat, uncovered for 5 to 7 minutes.

Finally, add the finely chopped collard greens (or kale), cover with the lid, and cook over medium-low heat for 3 to 5 minutes until the collards are tender but still bright green.

Dish up and enjoy! 

*Note: You can substitute canned black-eyed peas for dried peas. Be sure to drain and rinse before adding to the veggie mixture.

For other cooking methods for dried beans, like the slow cooker and stovetop, check out How to Cook Dried Beans.

top view of uncooked black eyed peas and water in Instant Pot pressure cooker
1. add peas and water to the Instant Pot; seal vent and set for 15 minutes
top side view of a large spoonful of cooked black eyed peas coming out of Instant Pot pressure cooker
2. after natural release of pressure remove lid
top side view of cooked black eyed peas being strained to remove excess water
3. carefully strain cooked black-eyed peas and set aside
top side view of chopped onions being added to a preheated pot on the stove
4. add chopped onion to a preheated large pot and cook for 3 to 4 minutes
top side view of chopped onion and red bell pepper in a large pot
5. add chopped red bell pepper
top side view of minced garlic being added to a large pot with chopped onion and red bell pepper
6. add minced garlic
top side view of scotch bonnet pepper sauce being added to pot with veggies
7. add scotch bonnet pepper sauce (or chopped scotch bonnet pepper); stir well to incorporate and cook for another 2 to 3 minutes
top side view of spices being added to the pot with veggies
8. add dried spices and chopped dates
top side view of spices combined with veggies
9. stir spices and chopped dates into veggie mixture and cook for a minute; your kitchen should smell amazing!
side top view of vegetable broth being added to the pot with chopped veggies, spices and dates
10. add low sodium veggie broth
top side view of fire roasted diced tomatoes being add to a pot with cooked black eyed peas, chopped jalapenos and veggies
11. add cooked black eyed peas, chopped jalapeno, bay leaves, and fire roasted diced tomatoes and cook for 7 to 10 minutes
finely chopped collard greens being added to a large pot of cooked black-eyed peas and veggies
12. finally, add finely chopped collard greens; put the lid on and cook for 3 to 5 minutes or until greens are bright green and tender

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top side view of a pot of the completed black eyed peas and greens
these greens took about 4 minutes to cook to perfection

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days, or freeze them for 3 months. If reheating from frozen, it's best to thaw it in the fridge overnight before reheating it so it doesn't get overly mushy.

Frequently Asked Questions

What is the tradition of black-eyed peas and collard greens?

It's tradition, mainly in the Southern states, but adopted across the United States to eat black-eyed peas and collard greens on New Year's Day. This tradition dates back to the era of slavery in America. The combination of black-eyed peas and collard greens symbolizes prosperity and wealth—peas as coins and greens as paper money.

What day do you eat greens and black-eyed peas?

Even though it's most popular on New Year's Day, we contend this heart-healthy, weight-loss-promoting bowl of deliciousness can be eaten on ANY day. Why? Because eating legumes like black-eyed peas and dark leafy greens like collard greens is a daily practice recommended by health experts for health and longevity.

What if I can't find scotch bonnet pepper?

You can substitute Jamaican Pepper Sauce (affiliate link). Alternatively, you can swap it out for your favorite red pepper sauce.

What are some variations of black-eyed peas with greens?

An easy way to vary this Sweet and Smoky Black-Eyed Peas with collard greens recipe would be to serve it over brown rice. This would make the dish a Hoppin' John. It also tastes lovely over a baked sweet potato. Another way to modify it is to add hot vegetable broth to make it black-eyed peas with greens soup.

How do I store leftovers?

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days, or freeze them for 3 months. If reheating from frozen, it's best to thaw it in the fridge overnight before reheating it, so it doesn't get overly mushy.

top view black eyed peas and greens in a blue bowl with fork and yellow napkin on the side

For more healthy soul food inspiration, check out the Crustless Vegan Sweet Potato Pie and the Vegan Mac 'n Cheese.

This vegan soul food favorite may become your go-to recipe for New Year's and Sunday dinner throughout the year because it's delicious, satisfying, and healthy.

We hope you love this sweet and smoky black-eyed peas and greens. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

top view of blue plate with black eyed peas and greens with fork and yellow napkin on the side

Sweet and Smoky Black-Eyed Peas and Greens (VEGAN)

5 from 3 votes
Course: Lunch/Dinner Entrée
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 4
Calories: 314kcal
Author: Gigi & Sersie
Print Pin Rate
This sweet and smoky black-eyed peas and collard greens meal is a soul food favorite. The sweetness from the dates and smokiness from the smoked paprika and chipotle chili powder hit the taste buds in all the right places.

Equipment

  • 1 Instant Pot

Ingredients  

  • 1½ cups black-eyed peas dry
  • 5 cups water
  • 1 onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 scotch bonnet pepper with seeds removed (or 1 tsp or more to taste of Jamaican pepper sauce)
  • 1 Tbsp minced jalapeno with seeds removed or green chili
  • 1 tsp smoked paprika or ½ tsp liquid smoke
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp chipotle chili seasoning
  • 5 pitted dates chopped
  • 1 cup low-sodium vegetable broth or water
  • 2 bay leaves
  • 1 15- oz. can of fire-roasted diced tomatoes
  • 4 cups finely chopped collard greens
  • Salt to taste
Prevent your screen from going dark

Instructions

  • Start by cooking the black eyed peas. Sort and rinse dried peas, and place them in the Instant Pot with 5 cups of water. Put the lid on and make sure the vent is sealed. Set the timer for 15 minutes. Now, it'll take about 10 minutes to come to pressure before the timer starts, so plan on the peas taking about 30 to 35 minutes to cook. When the timer goes off, allow the natural release of pressure. After the pressure has naturally released, carefully strain the peas and set them aside.
  • Heat a large pot over medium heat. Dry-sauté diced onions uncovered for 3 to 4 minutes until onions start to brown.
  • Stir in diced red bell pepper, minced garlic, and scotch bonnet pepper sauce. Cook for another 2 to 3 minutes.
  • Stir in spices, chopped dates, and cook, stirring, for another minute until fragrant. Your kitchen will smell amazing!
  • Add low-sodium vegetable broth (or water), cooked black-eyed peas, fire-roasted diced tomatoes, minced jalapeno, and bay leaves. Cook over medium-low heat, uncovered for 5 to 7 minutes.
  • Finally, add the finely chopped collard greens (or kale), cover with the lid, and cook over medium-low heat for 3 to 5 minutes until the collards are tender but still bright green.
  • Dish up and enjoy! 

Notes

  1. Black Eyed Peas: You can substitute canned black-eyed peas for dried peas. Be sure to drain and rinse before adding to the veggie mixture.
  2. Other Cooking Methods: For other cooking methods for dried beans, like the slow cooker and stovetop, check out How to Cook Dried Beans.
  3. Serving Suggestions: Enjoy this meal with our vegan cornbread muffins or vegan jalapeno cornbread. For a Daniel Fast compliant side dish, try adding air fryer plantains or a scoop of brown rice.
  4. Leftovers/Meal Prep: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days, or freeze them for 3 months. If reheating from frozen, it's best to thaw it in the fridge overnight before reheating it, so it doesn't get overly mushy.

Nutrition

Calories: 314kcal | Carbohydrates: 61g | Protein: 19g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 281mg | Potassium: 1020mg | Fiber: 12g | Sugar: 16g | Vitamin A: 3704IU | Vitamin C: 65mg | Calcium: 235mg | Iron: 7mg
Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

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Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Alocasia

    January 01, 2025 at 11:27 pm

    Making this tonight. I only have Medjool dates which are a good size. Is 5 too many for this recipe?

    Reply
    • Gigi & Sersie

      January 02, 2025 at 2:37 am

      Hi Alocasia - Thank you for your question. If the dates are larger than usual, maybe start with 4. You can add another chopped date if you feel like it could use more.

      Reply
  2. dani

    August 29, 2023 at 2:51 pm

    5 stars
    So good!

    Reply
  3. Debra

    December 27, 2022 at 1:22 am

    Hi. I am making these for New Years. If I use my InstaPot, do you soak the beans over night before cooking?

    Reply
    • Gigi & Sersie

      December 27, 2022 at 3:29 pm

      Hi Debra- No need to soak the beans if you're using your InstaPot. 🙂

      Reply
  4. Jamie P.

    November 12, 2022 at 11:53 am

    5 stars
    I soaked and cooked my peas on the stove. It took a little longer than instatapot would but it was absolutely delicious and a hit with my family. Thank you.

    Reply
    • Gigi & Sersie

      December 26, 2022 at 11:55 am

      Yes, the stovetop does take longer, but we're glad the final product was still yummy. 🙂

      Reply
  5. Zsa Zsa

    January 05, 2022 at 10:15 pm

    Yummy!

    Reply
  6. Judy

    January 04, 2022 at 11:49 am

    5 stars
    I'm definitely making this again!

    Reply
5 from 3 votes

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