Smoky Black Eyed Peas

By: Molly Patrick

Smoky Black Eyed Peas
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course, Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, High Fibre, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 4-6 servings, bay leaf, black peppercorns, black-eyed peas, carrot, celiac, collard greens, contributed, cook 30 min, dairy free, easy, garlic powder, gluten free, high fibre, main course, modern, onion powder, oregano, plant-based, prep 5 min, pressure cook, salt, side dish, smoked paprika, thyme, vegan, vegetarian, water

prep icon Prep Time
5 min
cook icon Cook Time
30 min

serving icon Servings
4-6 servings
Ingredients
  • 1 1/2 cups black-eyed peas
  • 2 cups carrot
  • 1 bay leaf
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 3/4 teaspoon salt
  • 6 grinds black peppercorns
  • 4 cups Water
  • 1 packed cup collard greens
Instructions
  • Place all of the ingredients into the Instant Pot, except for the collard greens (black eyed peas, carrots, bay leaf, paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper and water).
  • Stir and lock the lid into place, making sure the nozzle is pointed in the sealing position. Use the Manual setting and set the time for 25 minutes. When the time is up, turn off the Instant Pot and carefully use the quick release method until all of the pressure is out.
  • Take off the lid and remove and discard the bay leaf. Add the collard greens and stir.
  • Allow to cool before storing in the fridge. This will thicken as it sets. Add a bit of salt to taste if needed.
Smoky Black Eyed Peas image 1Smoky Black Eyed Peas image 2Smoky Black Eyed Peas image 3
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