This simple, one-pot recipe if full of protein, healthy vegetables and fiber. The black-eyed peas are combined with carrots, onions, and a liberal dose of smoked paprika to make a dish that works as a hearty stew or can be served as a side dish at dinner. Plus this dish is easy on your wallet, makes tons of leftovers, and stores well in the refrigerator.
Smoky Black-Eyed Peas [Vegan, Gluten-Free]
Ingredients You Need for Smoky Black-Eyed Peas [Vegan, Gluten-Free]
- 1 1/2 cups dried black-eyed peas, rinsed and strained
- 2 cups carrot, sliced into coin shaped rounds
- 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
- 1 packed cup collard greens, chopped
How to Prepare Smoky Black-Eyed Peas [Vegan, Gluten-Free]
To Make in a Pressure Cooker:
- Place all of the ingredients into the pressure cooker, except for the collard greens (black-eyed peas, carrots, bay leaf, paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, and water).
- Stir the mixture and lock the lid into place, making sure the nozzle is in the sealing position. Use the manual setting and set the time for 25 minutes.
- When the time is up, turn off the pressure cooker and carefully use the quick release method until all of the pressure is out.
- Take off the lid and discard the bay leaf. Add the collard greens and stir.
- Allow it to cool before storing the dish in the refrigerator. It will thicken as it sets. Add a bit of salt to taste if needed.
To Make on the Stove:
- 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 them mixture and bring it to a boil.
- Reduce the heat and simmer it for about 45 minutes, with a lid on at an 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.
- Discard the bay leaf and add your collard greens to the pot and stir.
- Allow the mixture to cool before storing in the refrigerator. This will thicken as it sets. Add a bit of salt to taste if needed.
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