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.
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
- Black-eyed peas, dry
- Onion
- Garlic
- Scotch bonnet pepper sauce (or scotch bonnet pepper)
- Red bell pepper
- Smoked paprika (or liquid smoke)
- Onion powder
- Garlic powder
- Bay leaves
- Dried thyme
- Dried oregano
- Chipotle chili seasoning
- Dates
- Jalapeno or green chili
- Low sodium vegetable broth (or water)
- Fire-roasted diced tomatoes (canned)
- Collard greens (or kale)
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.
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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.
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
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.
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.
You can substitute Jamaican Pepper Sauce (affiliate link). Alternatively, you can swap it out for your favorite red pepper sauce.
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.
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.
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!
Sweet and Smoky Black-Eyed Peas and Greens
Equipment
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
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
- 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.
- Other Cooking Methods: For other cooking methods for dried beans, like the slow cooker and stovetop, check out How to Cook Dried Beans.
- 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.
- 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.
Alocasia says
Making this tonight. I only have Medjool dates which are a good size. Is 5 too many for this recipe?
Gigi & Sersie says
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.
dani says
So good!
Debra says
Hi. I am making these for New Years. If I use my InstaPot, do you soak the beans over night before cooking?
Gigi & Sersie says
Hi Debra- No need to soak the beans if you're using your InstaPot. 🙂
Jamie P. says
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.
Gigi & Sersie says
Yes, the stovetop does take longer, but we're glad the final product was still yummy. 🙂
Zsa Zsa says
Yummy!
Judy says
I'm definitely making this again!