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White Beans with Greens and Lemon
Smokey Sweet Black Eyed Peas and Greens
| By : |
Don’t just reserve black eyed peas for New Year’s luck. This combination of sweet, smoky and hot peas with the freshness of the greens is welcome any time of the year that you want to feel lucky.
| Prep Time | 1 minute |
| Cook Time | 20 minutes |
| Servings |
4-6 servings
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Ingredients
- 1 teaspoon oil optional
- 1 onion thinly sliced
- 2-3 cloves garlic minced
- 1 cup red pepper diced
- 1 jalapeno or other hot chile, minced
- 1-2 teaspoons smoked paprika
- 1-2 teaspoons chili powder mild or medium
- 1 1/2 cups black-eyed peas dried, soaked overnight and drained
- 4 dates chopped fine
- 1 cup Water or vegetable broth
- 15 ounces Fire Roasted Tomatoes with green chilies,
1 can - 2 cups greens chopped, kale, collards or Swiss chard
- salt to taste
Ingredients
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Instructions
- Set your Instant Pot to Sauté. Dry sauté the onion for a few minutes, adding some of the water if the onion starts to stick.
- Add the garlic and peppers and sauté for another minute. Add the smoked paprika and chili powder along with the peas and dates. Stir to coat them with the spices.
- Add the water, stirring well to be sure that nothing is stuck to the bottom of the pot.
- Lock the lid on the Instant Pot. Cook on Manual at high pressure for 3 minutes. Let the pressure come down naturally when time is up.
- Once pressure has released, carefully open the lid, tilting it away from you. Add the tomatoes and greens and lock the lid on the pressure cooker for 5 minutes.
- Open the Instant Pot. Taste and adjust seasonings. Add salt to taste. Enjoy!
Recipe Notes
Photo Credit: Kathy Hester
Jill is a vegetable and plant-food cooking expert, in vegetarian, vegan and gluten-free eating. Her specialty is vegan pressure cooking- on the stove top or with the Instant Pot. She has been teaching cooking at Santa Rosa Junior College for more than 25 years and at conferences across the country including Vegetarian Summerfest, Sonoma County VegFest, Arizona Vegfest, NW Vegfest and the Boston Vegetarian Food Festival. She is the famous author of Vegan Under Pressure and has written three other award winning cookbooks.
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Nice!
Did you mean 30 mins on thw first part if the cook?
Was it 30 mins, not 3??
OMGEEEE! This is tge BEST black eyed peas i ever put in my mouth. Followed directuins to a tee-easy peasy yummmm.
Loved it for New Years! Added sausage and skipped the peppers. Turned out great for my taste.
INCREDIBLY DELICIOUS! The depth of flavor in such a short time is amazing. After it was done cooking, I added a splash of maple syrup instead of dates and Field Roast Grain Meat Italian Sausage (sauteed). I didn’t have chili powder so I grinded red pepper flakes in my coffee grinder. I also added a splash of Liquid Smoke. The boyfriend loved it. I will definitely be making this again!
Something is missing from fhe directions…when do you add the beans？
Tasty with a rich flavor. Sauted onion with 1 tbs butter. I used frozen peas thawed & rinsed. Added a little leftover diced ham with tomatoes and greens. Tomatoe juice to loosen it up.
Was great- made these adjustments : no jalepeno, 3 cups broth, unsoaked beans, cooked 25 minutes on beans setting, QR, let sit for 10-15 min on keep warm
I increased the servings to 8 as I had so many peas from one small bag. At least 5 people asked for the recipe. I used kale as the green.
My first instant pot meal. I used fresh black eyed peas so no soaking needed. My husband and I were impressed. I’d definitely make it again!
Very tasty. I used green pepper since that’s what i had and also red roasted tomatoes instead of rotel….since that what i had. Served w cornbread. Yummy….
First, I’d add some better instructions. The prep time is more like 20 minutes. There’s no way you can do all the cutting and chopping in 1 minute. In step 5 of the instructions, it’s not clear if you do anything other than add the tomatoes and greens and put on the lid. So you stir everything together or leave the tomatoes and greens on top? During this last 5 minutes, is the pot off? On Saute? On Keep Warm? The first time I made the recipe, I turned off the pot after the 3 minute pressure cook. After 5 minutes of sitting with the lid on, the collard greens had not even wilted in the slightest. I put the pot on medium Sauce for about another 5 minutes and the greens began to look like I expected.
Now for modifications. I used 4 cups of collard greens and that was a good amount. Next time, I would add ½ tsp of salt to the peas before pressure cooking. The salt needs time to cook into the peas, then you can still add more seasoning as desired later. I could not find fire roasted tomatoes in any of four stores where I looked, so I got regular diced, canned tomatoes with green chilies and added 1 tsp of liquid smoke. Lastly, to add more smokiness and heat, I added 1 tsp of smoked chipotle Tabasco sauce.
Darn autocorrect. I put the pot on medium Saute, not Sauce.