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Smoky Black Eyed Peas

Instant Pot and stove top directions
Author Molly Patrick of Clean Food Dirty Girl

Ingredients

Ingredients:

  • 1 1/2 cups dried black eyed peas rinsed and strained (255g)
  • 2 cups carrot sliced into coin shape rounds (250g / about 2 large carrots)
  • 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 turns black peppercorns
  • 4 cups water 945ml
  • 1 packed cup collard greens chopped (50g)

Instructions

Instant Pot Directions:

  1. Place all of the ingredients into the Instant Pot (IP), except for the collard greens (black eyed peas, carrots, bay leaf, paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper and water).
  2. 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 IP and carefully use the quick release method until all of the pressure is out.
  3. Take off the lid and remove and discard the bay leaf. Add the collard greens and stir.
  4. Allow to cool before storing in the fridge. This will thicken as it sets. Add a bit of salt to taste if needed.

Stove Top Directions:

  1. Place all of the ingredients into a medium-sized 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 bring to a boil.
  2. Reduce the heat and simmer for about 45 minutes, with a lid on at angle, until the peas are nice and tender. You may need to add additional water if too much is absorbed / evaporated before the peas are finished cooking.
  3. Remove and discard the bay leaf and add your collard greens to the pot and stir.
  4. Allow to cool before storing in the fridge. This will thicken as it sets. Add a bit of salt to taste if needed.