one green planet
one green planet

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]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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:
  1. 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).
  2. 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.
  3. When the time is up, turn off the pressure cooker and carefully use the quick release method until all of the pressure is out.
  4. Take off the lid and discard the bay leaf. Add the collard greens and stir.
  5. 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:

  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 them mixture and bring it to a boil.
  2. 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.
  3. Discard the bay leaf and add your collard greens to the pot and stir.
  4. 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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?



Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Molly Patrick

See My Recipes

Molly Patrick is really damn good at motivating people to eat a whole food plant-based diet. Not only with delicious recipes and meal plans, but with her non-judgmental, inclusive, and kind approach. She is the co-founder of Clean Food Dirty Girl and holds a certificate in Plant-Based Nutrition.
She helps people prevent illness and disease with the food they eat so they don't have to treat illness and disease because of the food they eat.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.