Friends, Happy New Year! What better way to start the new year with a bowl of blackyed Eyed Peas and greens than a large serving? This dish is not only delicious but is also said to bring prosperity and good luck. We could all do with a bit more of this in our lives.
This vegan version of the classic comfort food is delicious and incredibly comforting. It’s also quick and simple to make using the Instant Pot.
History of Black Eyed Peas & Greens
The cowpeas, also known as black-eyed peas, are native to West Africa. They’ve been a symbol of good luck at Rosh Hashanah – the Jewish New Year – for centuries. Since at least the 18th Century, black-eyed peas have been grown in the Southern US.
Believes that the tradition of serving greens and black-eyed peas on New Year’s Day originated in the Southern US. Black-eyed peas and gardens are supposed to symbolize good fortune, while black-eyed beans represent prosperity or money.
This version isn’t traditional. It is a plant-based interpretation of the concept. You can find a conventional Southern preparation of black-eyed peas with greens at Immaculate Bite.
Instant Pot Black Eyed Peas & Greens
In our Instant Pot Guide, we discussed the fact that you can make beans perfectly cooked (quickly). Instant Pots have many advantages.
It can be cooked in 15-17 minutes without soaking (there is no need to drink!). These peas are also rich in nutrients like folate, calcium, and iron. They also contain phosphorous, magnesium, and zinc. When combined with collards greens – woah, hello nutrition goals.
We started by sautéing bell peppers, onions, and garlic to create a flavor base. To maximize flavor, vegetable broth is added. Bay leaves and cayenne pepper add heat.
We used both liquid smoke and smoked paprika to create a smoky element. We used coconut aminos as well as sea salt to add a salty component. Black pepper gives it a spicy finish!
Ingredients
- If you are substituting water or broth for the oil, begin with double this amount. Add 1 Tbsp if necessary to prevent sticking.
- One medium yellow onion or white onion diced
- One medium red pepper, diced
- Three cloves garlic, minced
- Black-eyed peas, 1 1/4 cups (do not soak/see notes if you are using canned).
- Use Pacific brand or DIY vegetable broth.
- 2 Bay Leaves
- 2 tsp smoked paprika
- 1/4 tsp cayenne pepper (omit for less heat)
- Coconut aminos 2 Tbsp (or tamari, but reduce the amount as it is saltier).
- 1 tsp. Liquid smoke (adds a smoky, “bacon-like” flavor).
- Add more salt or pepper to taste.
- The bulky stems of the collards should be removed, and the leaves should be sliced into bite-sized pieces. (6 cups chopped // you can substitute other greens such as kale).
Optional FOR SERVING
- white or brown rice
- Classic Vegan Cornbread or Vegan Gluten-Free Cornbread
- Roasted Sweet Potato
Instructions
Instant Pot (with dried black-eyed Peas)
- The Instant Pot will display “SAUTE.” Follow the instructions below if your Instant Pot is not working. Once oil is hot, add onion and cook for 4-5 mins, stirring every so often, until the onion is translucent.
- Add the bell peppers and garlic mince and continue to sauté for an additional 1 minute. Then press “CANCEL”.
- Stir to combine all ingredients except for the collard greens. Top with collard greens, but do not stir. This will help keep the beans in the liquid and prevent some from ending up on the top.
- Cover with lid and press “PRESSURE Cook” to cook for 17 minutes. After 15 minutes of natural pressure release, manually release the remaining pressure.
- Remove bay leaves and stir. Add more cayenne pepper, paprika, liquid smoke, or coconut aminos to the dish as desired. We added more of each.
- Serve beans and greens over rice or sweet potatoes, or serve with cornbread. Keep leftovers covered and in the fridge for up to three days or in the freezer.
STOVETOP
- After soaking black-eyed peas for 12-24 hours in cool water, drain the beans and set them aside.
- Heat a large pot over medium heat. Once the oil is hot, add the onion and cook for 4-5 mins, stirring frequently, until translucent and tender.
- Add the bell pepper and minced garlic and sauté for an additional minute or until tender.
- Stir in all the remaining ingredients except for collard greens. Add 1/2 cup of vegetable broth (120 ml). Bring to a rolling boil on medium-high heat. After boiling, reduce heat to a simmer and cover. Cook for 30 minutes. Stir occasionally, adding additional liquid as needed to submerge the peas completely.
- The black-eyed beans should be cooked al dente after 30 minutes. Add the collards and stir. Continue cooking for another 20-30 minutes. Stir occasionally. If the liquid is too high, remove the lid and increase the heat. Allow some of the liquid to evaporate.
- Remove bay leaves and stir. Add more cayenne pepper, paprika, liquid smoke, salt, and coconut aminos to your taste. We added more of each.
- Serve beans and greens over rice or sweet potatoes, roasted or baked, or with cornbread. Keep leftovers covered and in the fridge for up to three days or in the freezer.
STOVETOP
- Drain the canned black-eyed peas and put them aside.
- Heat a large pot over medium heat. Once the oil is hot, add the onion and cook for 4-5 mins, stirring frequently, until translucent and tender.
- Add the bell pepper and minced garlic and saute for 1 minute more or until tender.
- Stir to combine. Add the remaining ingredients. (Use only half of the vegetable broth in this method. Otherwise, it will become soupy). Bring to a simmer over medium heat. Once the water has boiled, reduce it to a simmer and cover. Cook for 20-30 mins, stirring every so often, or until all of the greens have wilted. If the liquid is too high, remove the cover, increase the heat, and let some of it evaporate.
- Remove bay leaves and stir. Add more cayenne pepper, paprika, liquid smoke, salt, and coconut aminos to your taste. We added more of each.
- Serve beans and greens over rice or sweet potatoes, or serve with cornbread. Keep leftovers covered and in the fridge for up to three days or in the freezer.
