Smoky Instant Pot Black-Eyed Peas & Collards (WFPBNO)

We are growing some beautiful collard greens right now. They are huge and have been so easy to grow. We also  have some mustard greens, but for this dish I only used collards. But, you can use whatever greens you have or love. I really should use my Instant Pot more often. This was so fast and was delicious. I served this over some rice however, you could serve over baked potatoes, sweet potatoes or even cornbread. If you don't have an Instant Pot you could soak your peas and then toss everything into a crock pot or on the stovetop. I've made this twice already and the other thing I love about this recipe is it serves about 4 so you don't have a ton of leftovers to deal with. I haven't tried it but I'm sure it would freeze well.

• a couple tablespoons broth or water to saute onions
• 1 medium sweet onion, diced
• 1 medium red bell pepper, diced
• 1 1/2 tablespoons minced garlic
• 1 1/4 cup dry black-eyed peas (no need to soak)
• 3 1/2 cups vegetable broth
• 2 bay leaves
• 2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon liquid smoke (this is where the smoky flavor comes from)
• 1/2 teaspoon black pepper
• 6 cups chopped collards, or green of your choice: kale, mustard or turnip greens

Press "Sauté" on the Instant Pot. Add broth or water and sauté onions for 4-5 minutes, stirring occasionally, until onion is tender. Add garlic and sauté another minute. Press "Cancel or Off".

Add all of the remaining ingredients, EXCEPT the greens. Stir to combine.

Be sure to add the broth and give it one final stir.

Top with collard green, but DON'T STIR. They will keep the peas submerged so they cook through.

Cover with lid, press "Pressure Cook" and cook for 17 minutes. It will take maybe 8 minutes for the pressure to come up and actually begin the cooking process. Let the IP naturally release pressure for 15 minutes,, then manually release any remaining pressure.

Remove the bay leaves before serving and give it a good stir. You may want to add a pinch of salt or some extra seasoning. I didn't think it needed anything except a shot of "Franks Hot Sauce" since I put that shit on everything!!

This is really a delicious and easy meal to prepare. Next time I'll be making some cornbread to go with it!!!

Enjoy and let me know if you make it!

 

New Year's Day Foods

For New Year's Day we always have black-eyed peas, greens, cornbread and the rest if up for discussion. So, as my last post of 2022 I'll link to some recipes that I've made for New Year's Day over the years. I look forward to seeing you all online in 2023. With the holidays behind me I will get back on schedule of posting every Saturday to the blog. 

• Black-Eyed Peas & Collard Stew
• Black-Eyed Pea Chili (WFPBNO)
• Cowboy Caviar
• Texas Caviar (WFPBNO)
• Black-Eyed Pea, Veggie & Sausage Soup (Slow-Cooker)
• Southern Collard Greens
• Collard Greens (WFPBNO)
• Southern Greens
• Italian Vegetable Stew
• BBQ Tofu & Collard Wrap

As we transitioned from vegan to Whole Food Plant Based No Oil  you can see some of these recipes are not WFPBNO, but you can easily fix that! Wishing you all a safe and happy new year! 

XOXOXO

Texas Caviar (WFPBNO)

I wanted a snack to take house setting over the weekend. I had one can of black-eyed peas in the pantry and some beautiful store bought cherry tomatoes. This is what happened. Be sure to taste the dressing before adding it to the caviar so that you can tweak it if you believe it needs ore spice or mustard, etc.

I only used one jalapeno since we grew these and they are HOT!~  However, if you love the heat feel free to add more. Always feel free to customize according to your taste.

• 1 can black-eyed peas, drained and rinsed
• 1 pint cherry tomatoes, quartered (if small just halve them)
• 1 bunch scallions, sliced
• 1/2 cup red bell pepper, diced
• 1/2 cup dressing (recipe is below)
• 1 jalapeno pepper, small dice
• 1 tablespoon minced garlic
• 1/2 cup cilantro, chopped
• salt and pepper to taste

Add all caviar ingredients to a large bowl and mix well. Set aside.

• 1 individual serving of unsweet applesauce
• 1/4 cup white wine vinegar
• 2-3 tablespoons lemon juice
• 2 tablespoon parsley, chopped
• 2 teaspoon dried oregano
• 2 garlic cloves, crushed
• 2 teaspoons stone ground Dijon mustard
• salt and pepper to taste

Add all dressing ingredients to a blender and blend until smooth.

Add 1/2 cup of dressing to the caviar and stir well. 

Let chill for a couple of hours before serving.

Enjoy!