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top view of blue plate with black eyed peas and greens with fork and yellow napkin on the side
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5 from 3 votes

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

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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Lunch/Dinner Entrée
Cuisine: Soul Food
Servings: 4
Calories: 314kcal
Author: Gigi & Sersie

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

  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
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