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. #danielfastrecipes #blackeyedpeas #newyears #collardgreens #soulfood #veganrecipes #oilfree #nooil #lowfat #instantpot
- 1 1/2 cups black-eyed peas, dry
- 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 1/2 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
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.
EQUIPMENT / SUPPLIES:
- Large pot with lid
- Instant Pot
- Cutting board
- Measuring cup
- Measuring spoons
- Cooking spoon
- Can opener
- Strainer (or colander)
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Lunch/Dinner Entrée
- Method: Instant Pot and Stovetop
- Cuisine: Soul Food
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