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.

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

Name: Sweet and Smoky Black-Eyed Peas and Greens (VEGAN)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Soul Food
Ingredients: 1½ 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 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

Description

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

Ingredients

Units Scale

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

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Instructions

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.

Notes

EQUIPMENT / SUPPLIES:

Large pot with lid
Instant Pot
Knife
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