Happy New Year, friends! What better way to kick off a new year than with a big bowl of Black Eyed Peas & Greens? Not only is it incredibly delicious, but this dish is also believed to bring good luck and prosperity, and we could all use a little more of that in our lives.
This plant-based version is incredibly comforting and delicious. Plus, it’s quick and easy to make with a little help from the Instant Pot.
History of Black Eyed Peas & Greens
Black eyed peas (also called cowpeas) are native to West Africa. And they’ve been enjoyed for centuries as a symbol of good luck for Rosh Hashanah, the Jewish New Year. Black eyed peas have been grown in the Southern US since at least the 18th century.
The tradition of serving black eyed peas with greens on New Year’s Day is believed to have originated in the South. The black eyed peas are thought to represent good luck and the greens to represent money or prosperity. You can learn more about the history of black eyed peas and greens here and here.
Our version is not traditional but is our plant-based take on the concept. Find a more traditional preparation for Southern black eyed peas and greens from Immaculate Bites.
Instant Pot Black Eyed Peas & Greens
As we shared in our Instant Pot Guide, the ability to make perfectly cooked beans (quickly!) is one of the major advantages of the Instant Pot.
Black eyed peas have become one of our favorites because they turn out tender and buttery and cook in just 15-17 minutes (no soaking required!). They’re also packed with nutrients such as folate, calcium, iron, phosphorous, magnesium, zinc, and so much more. And when paired with collard greens — woah, hello nutrition goals!
To make this dish equally flavorful as it is nutritious, we started with sautéing onion, bell pepper, and garlic as the flavor base. Then vegetable broth is used to maximize flavor, bay leaves add earthiness, and cayenne adds heat. For a smoky, bacony element, we went with both smoked paprika and liquid smoke. And for the salty element, we used both coconut aminos and sea salt. Black pepper adds a final spicy touch!
We hope you LOVE these black eyed peas & greens! They’re:
Comforting
Quick & easy
SUPER flavorful
Smoky
Subtly spiced
Versatile
& SO delicious!
It’s the perfect dish to serve for New Year’s Day, especially with rice, cornbread, or a baked sweet potato! But it’s also equally delicious any day of the year and would be great for meal prep, easy weeknight dinners, and beyond!
More Collard Green Recipes
- Coconut Bacon Collard Greens
- Coconut Curried Greens
- Collard Green Spring Rolls
- Veggie Collard Green Burritos
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Smoky Instant Pot Black Eyed Peas & Greens (Vegan)
Ingredients
- 1 Tbsp olive oil or avocado oil (if subbing water or broth for oil, start with twice this amount and add additional 1 Tbsp as needed to prevent sticking)
- 1 medium yellow or white onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 ¼ cups dry black eyed peas (no need to soak // see notes if using canned)
- 3 ½ cups vegetable broth (DIY or we like Pacific brand)
- 2 bay leaves
- 2 tsp smoked paprika
- 1/4 tsp cayenne pepper (omit for less heat)
- 2 Tbsp coconut aminos (or sub tamari but reduce amount by half as its saltier)
- 1 tsp liquid smoke (adds a smoky “bacon” flavor)
- 1/2 tsp each sea salt and pepper (plus more to taste)
- 1 small bundle collard greens, bulky stems removed, leaves chopped into bite-sized pieces (~6 cups chopped // or sub other sturdy green such as kale)
FOR SERVING optional
Instructions
INSTANT POT (with dry black eyed peas)
- Press “SAUTE” on the Instant Pot. See instructions below if you don't have an Instant Pot. Once hot, add oil and onion and sauté for 4-5 minutes, stirring occasionally, until onion is tender and translucent.
- Add bell pepper and minced garlic and sauté for 1 additional minute, then press “CANCEL”.
- Add all remaining ingredients except collard greens and stir to combine. Then top with collard greens, but don’t stir (this helps keep the beans submerged in the liquid rather than some winding up on top of the greens).
- Cover with lid, press “PRESSURE COOK”, and cook on high for 17 minutes. Allow to naturally release pressure for 15 minutes, then manually release any remaining pressure.
- Remove bay leaves and stir. Taste and adjust seasonings as needed, adding more paprika and/or liquid smoke for smokiness, cayenne pepper for heat, salt to taste, or coconut aminos for depth of flavor. We added a bit more of each!
- Serve beans and greens on their own, over rice, baked/roasted sweet potato, or with cornbread (linked above). Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer for 1 month.
STOVETOP (with dry black eyed peas)
- Soak black eyed peas in cool water for 12-24 hours, then drain and set aside.
- Heat a large pot over medium heat. Once hot, add oil and onion and sauté for 4-5 minutes, stirring occasionally, until onion is tender and translucent.
- Add bell pepper and minced garlic and sauté for 1 additional minute or until tender and fragrant.
- Add all remaining ingredients except collard greens and stir to combine. Use an additional 1/2 cup (120 ml) more vegetable broth for this method (amount as additional recipe is written // adjust if altering batch size). Bring to a boil over medium-high heat. Once boiling, reduce to a simmer, cover, and cook for 30 minutes, stirring occasionally and adding more liquid if needed to fully submerge peas.
- After 30 minutes, the black eyed peas should be al dente. At this time, add the collard greens, stir, and continue cooking for 20-30 minutes, stirring occasionally, until the peas are tender and the greens are wilted and darker green. If there is too much liquid, remove the lid, increase heat, and allow some of the liquid to evaporate off.
- Remove bay leaves and stir. Taste and adjust seasonings as needed, adding more paprika and/or liquid smoke for smokiness, cayenne pepper for heat, salt to taste, or coconut aminos for depth of flavor. We added a bit more of each!
- Serve beans and greens on their own, over rice, baked/roasted sweet potato, or with cornbread (linked above). Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer for 1 month.
STOVETOP (with canned black eyed peas)
- Slightly drain canned black eyed peas and set aside.
- Heat a large pot over medium heat. Once hot, add oil and onion and sauté for 4-5 minutes, stirring occasionally, until onion is tender and translucent.
- Add bell pepper and minced garlic and sauté for 1 additional minute or until tender and fragrant.
- Add all remaining ingredients (use only half the amount of vegetable broth for this method or it will be soupy) and stir to combine. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer, cover, and cook for 20-30 minutes, stirring occasionally, or until the greens are wilted and darker green. If there is too much liquid, remove the lid, increase heat, and allow some of the liquid to evaporate off.
- Remove bay leaves and stir. Taste and adjust seasonings as needed, adding more paprika and/or liquid smoke for smokiness, cayenne pepper for heat, salt to taste, or coconut aminos for depth of flavor. We added a bit more of each!
- Serve beans and greens on their own, over rice, baked/roasted sweet potato, or with cornbread (linked above). Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer for 1 month.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
*Adapted from Simply Happy Foodie and the Good Luck Black Eyed Peas from the Sweet Potato Soul Cookbook.
Anne says
We made this for New Year’s and I’ve made it several times since because we liked it so much. I came back to check the recipe this time and realized that I’ve changed a couple of things to suit us: we don’t like things hot, but we like “warmth”, so I made my customary substitute of Aleppo pepper for cayenne. It’s too hot for us with the cayenne, and too bland without any hotness, but juuust right with the Aleppo pepper. Also, we apparently found the smokiness of the paprika enough and didn’t notice when I accidentally skipped the liquid smoke. I think there will be dinners when I want the extra smokiness and dinners when I don’t.
Amazing! Thanks so much for sharing, Anne! xo
Val says
Made this for my non vegetarian family and they loved it!!! I used vegan beef bouillon cubes, diced tomatoes with chilles instead of peppers,no bay leaves, reduced the salt and voila. Still amazing, spicy, flavorful. It’s one of your best dishes.
We’re so glad everyone enjoyed it! Thanks for the lovely review and for sharing your modifications, Val! xo
Mallory says
I love this recipe! I make it with the Perfect Vegan Cornbread and when I do, I want to eat it for breakfast, lunch, and dinner! Yum!
Lovely! Thanks for sharing, Mallory!
Sydney says
I really enjoyed this recipe! I did it on the stovetop and cooked dried peas instead of using canned. I used kale because collards aren’t in season. I didn’t have coconut aminos but added a bit of apple cider vinegar for some acidity. Flavors were amazing, as your recipes usually are!
Thanks so much for the lovely review and for sharing your modifications, Sydney. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Holly Albrecht says
Yummm! Perfect exactly as it is. Just the right amount of smokiness. I served with brown rice.
Yay! We’re so glad you enjoy it. Thanks so much for the lovely review, Holly! xo
Kristin says
Made this tonight and subbed carrots for bell peppers, collards and chard combo, nearly doubled, and added bacon drippings and crumbled bacon on top, served with crusty sourdough and it was sublime! (We eat plant based but not veg), but would love to try with the liquid smoke as well! Great recipe!
We’re so glad you enjoyed it, Kristin! Thanks so much for the lovely review and for sharing your modifications!
Jessica says
I made this yesterday and it was absolutely wonderful!! My only question is, can it be doubled? It just didn’t make enough, we like lots of leftovers
We’re so glad you enjoyed it! Other readers have mentioned doubling it with success. But we’d suggest using slightly less liquid. Let us know how it goes!
Cindy says
I’ve been meaning to make this since January and finally just made it for dinner. It was delicious! Made the instant pot version following the recipe as is. I used half collard greens, half kale. It was so creamy. Super easy and quick! As that was cooking, I made your vegan gluten free cornbread. That also was a big hit. Will make both again for sure. Thanks for such great recipes:)
Incredible! That sounds delicious. Thanks for sharing, Cindy!
Ashley says
I literally just finished eating this and it was so so good! Instant fave! I followed the instructions for stove top with canned beans, and it came out perfect. Used kale instead of collard greens and threw it in for just the last 5 mins of everything simmering so that it didn’t overcook. I was a bit nervous that it would come out like a brothy soup at the beginning, but after 30 mins of simmering, it comes together so nice and thickens right up.
Made this with the cornbread, and while I normally don’t like sweet things and avoid added sugar, I followed the recipe exactly as written and it was the PERFECT complement to the black eyed peas!!
Yay! We’re so glad you enjoyed it, Ashley. Thanks so much for sharing your experience! xo
Benny says
Can you sub dried great northern or lima beans if you don’t have black eyed peas?
Hi Benny, in our experience, great northern beans take longer to cook and lima beans require soaking and then a shorter cook time. But it might work! We’d suggest soaking lima beans overnight and then pressure cooking according to that recipe. Let us know if you try it!
Sophie says
So good! I added some celery to the base and used dino kale. It was especially good with some crusty bread to dip into the soup!
Yum! Thanks for sharing, Sophie! xo
Heather says
This is now a regular favorite meal in my household! I used the “instant pot” instructions: I followed the recipe as-is and it was flawless. Even worked well with my pressure cooker (has similar settings to an instant pot). I used dried beans as instructed and they were cooked perfectly upon completion. Instead of collards, I used fresh curly green kale, and subbed yellow bell pep instead of red (NBD). I have a smoky paprika from Burlap & Barrel and it really amped up the smoky flavor 😀
Side note: first time attempting the recipe I doubled the batch– was NOT disappointed! This soup was gone in just a few days lol.
Thx for the great recipe, I can tell you do a lot of testing.
Yay! We’re so glad you enjoy it, Heather. Thanks so much for sharing! xo
Sarah says
Thank you, this was wonderful!!
We’re so glad you enjoyed it! Thanks for sharing, Sarah! xo
Sarah says
Can you use tomatoes instead of bell peppers if you don’t like bell peppers? Or carrots?
We think either would be nice!
Tricia says
Not a great idea to cook high acid things like tomatoes with beans – it can make it take ages to get the beans to soften.
Sarah says
Ha, that is exactly what happened. I couldn’t figure out why my beans weren’t soft enough! Thank you for solving that mystery. I wound up cooking them longer and the dish was still very good.
Marta G says
Even though I used dried peas, mine still came out very soupy. I would maybe use less broth so that there isn’t so much extra liquid. The flavour was nice maybe just a bit too salty. I would halve the amount of salt next time.
Hi Marta, Is it possible that your broth was on the saltier side? Also, the tricky thing with the Instant Pot is that if you use less liquid, the beans at the top may not cook fully. To evaporate excess liquid, you can turn it to sauté at the end. Hope that helps!
Laurel says
When we made this on New Years I felt sorry for the people who were NOT eating this perfect dish! So delicious! I used a little oregano instead of the bay leaves but otherwise followed the recipe exactly. I cooked two boxes of Jiffy vegetarian cornbread in a cast iron skillet and plopped a slice in the middle of the bowl. It was perfect. The sweet, sweet cornbread soaked up that heavenly broth..just perfection. Making it again tonight.
We’re so glad you enjoyed it, Laurel! It really is so perfect with cornbread =) Thanks so much for sharing! xo
Brandy says
I don’t have an instant pot, so I sauted the onion, garlic and pepper, then tossed everything into my slow cooker! It was wonderful with your Perfect Vegan Cornbread.
We’re so glad that worked well! Thanks so much for sharing, Brandy!
JM says
Excellent! Made it twice since New Years Day. First time I made it for 6 (love the feature on this site that allows you to easily adjust for varying portions). The second time I made it for 4. Used kale first time, the second time collard greens. Both were great. Really nice flavor for those craving that smokey taste, but without the meat. Not having to soak the beans because it’s made in the Instant Pot is a MAJOR plus. Thank you!
Yay! Thanks so much for sharing! xo
Margarita says
This was so good! I used slightly less than 1 Tbsp soy sauce instead of coconut aminos, and I had fresh black eyed peas, so I used that (used 3 cups broth and cooked on high pressure for 15 minutes instead of 17). I like a little vinegar in my collards so I added 1 tsp apple cider vinegar at the very end. It was perfect!
Lovely! We’re so glad you enjoyed it, Margarita. Thanks for sharing!
Edith Pullman says
I loved this recipe. I don’t have an insta pot so I followed the notes given for that situation. I also didn’t have liquid smoke on hand and used baby kale instead of collard greens. Like others, I had a lot of liquid so instead of discarding it or cooking it down I put it in the Vita mix, made cashew cream with it, and returned it to the pot. My husband raved about it and told friends how delicious it was. Every recipe I have tried from this site is excellent. Keep it up!!!
We’re so glad you enjoyed it, Edith! Thanks so much for sharing your experience and modifications! xo
Arya says
i loved it
Yay! Thanks for sharing!
Liani says
The whole family loved this dish. I served it with the Perfect Vegan Cornbread (which IS f-ing perfect, just so you know! But please check comments re sugar if you plan to make it).
I had to swap out a load of things because I just didn’t have them in the pantry or veggie patch. But it still turned out perfect!
I replaced the peas with black beans and collard greens with a combo of green beans, courgette and swiss chard. (I stirred the more robust veggies into the broth, but left the leaves on top as per instructions for collard greens.)
Another winner. Thanks, Dana. Definitely saving this recipe. I think it will become a family staple.
Yay! Thanks so much for sharing! xo
Suze says
Thank you for this site. As a rather inexperienced vegetarian cook, it has been a blessing to find recipes with foods I can get at my local stores. I enjoy the variety of ethnic recipes. Cooking for one is difficult to get excited about-but I always find inspiration here.
We’re so glad to hear it, Suze! Thanks so much for your lovely review! xo
Sunshine says
I love this recipe! I soaked the black-eyed peas overnight and cooked them separately. I sautéed the rest of the ingredients adding the collards last. I added 2 carrots for sweetness, used a jalapeño in place of a bell pepper (have used a poblano as well), omitted the vegetable broth and liquid smoke, and it was amazing. Thank you – these are great flavor combinations!!!
Sunshine says
I love this recipe! I added 2 carrots for sweetness, used a jalapeño in place of a bell pepper (have used a poblano as well), omitted the vegetable broth and liquid smoke, and it was amazing. Thank you – these are great flavor combinations!!!
Yay! We’re so glad you enjoyed it! Thanks so much for the lovely review and for sharing your modifications! xo
Tee says
Delicious!!! I doubled the recipe and followed exactly. I will echo other comments that it had a bit too much liquid–was more like a soup. But the flavor was on point and the leftovers did thicken up slightly.
I used dried beans in the IP and they had the perfect texture in the dish. Will definitely make this again–a super savory delight!! Thank you!
Thanks so much for the feedback! The tricky part with the Instant Pot is there has to be enough liquid to cover the beans so they aren’t unevenly cooked. To evaporate water at the end, you can remove the lid, turn to sauté mode, and stir frequently until desired consistency is reached. Hope that’s helpful!
Celia Hatton says
In a rush to put food on the table, I read coconut aminos and swapped it with soy sauce without noticing “reduce amount by half.” I was starving so I ate it, but it was reeeeally salty. Any tips on how to salvage it?
Oh no! Sorry to hear that, Celia. You could try diluting with water (it will be more of a soup consistency) and/or perhaps a squeeze of lemon?
Suze says
Adding rice will remedy too much soy sauce…
Emily says
These beans are AMAZING!! My family said it was the best vegetarian meal I have made so far. We just made the switch to vegetarian (w/o dairy or soy) a few months ago. I just made a huge batch by request of my 16 yr old daughter and 13 yr old son because they want to eat on it all week. Thank you!!!
Whoop! So glad you enjoyed it, Emily!
Laura says
Can I still use the instant pot instructions if my peas were frozen fresh (now thawed)?
Yes I would think so, but I would probably recommend slightly reducing the amount of broth and perhaps the cooking time. Sorry I can’t be more specific – I’ve never cooked with fresh beans!
Lynda Frost says
This was delicious and I was surprised at how easy it was for this non-cook to make. Subbed kale for collards and it worked well. We though it tasted even better the next day. Great recipe!
Yay! We’re so glad you enjoyed it, Lynda! Thanks so much for the lovely review! xo
Ash says
This was wonderful! The flavors were great. I followed the recipe as is. Only minor change I made was added Orange bell pepper as well for some extra color. My husband, mom, and even 3 year old liked it!
Thanks so much for the lovely review, Ash. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Cat says
Oh my goodness…..this is going into my “favorites” column! I don’t have an Instant Pot so I followed the alternate directions (a little tricky to follow along but I think I got it!); was a little more “liquidy” than I anticipated but raised the heat at the end as suggested to let some evaporate off. Still more liquid than I expected but when I served it over rice it soaked up a good amount of it. Also found it settled a bit overnight and the leftovers were just as amazing. Sent this to my friend to try in her instant pot so I’m curious to see if there’s a difference. Could this be converted to a slow cooker?
PS – went FABULOUSLY with your Vegan Cornbread!!!!!
Whoop! We’re so glad you enjoyed it, Cat! We’ve updated the instructions to make the alternate cooking methods more clear. Hope that helps for next time! We do think it would work in a slow cooker. We’d suggest sautéing first, then maybe cooking on low for 4-6 hours and adding the greens in the last hour. Let us know if you try it!
RK says
Can’t find dry black eyed peas in my grocery store. Found canned ones – if I use two cans, how does cook time and broth change? All other ingredients remain the same? Excited to try this!!
Hi there! We’re amending the notes to give more instructions on that! But if using canned we’d recommend reducing amount of broth and cooking on the stovetop!
Matt says
Just bought a Breville Fast and Slow and this was the first recipe we cooked in it.
Sooooo good! We didn’t have any liquid smoke so we used powdered ancho chilli and it brought a beautiful smoky taste.
Will definitely cook again.
Amazing! Thanks for sharing, Matt!
Janelle says
I made this tonight but it turned out more like a soup and everything was quite mushy from the instant pot. I thought I followed to a tee… :( I did use canned black eyed peas although the side notes say it was ok to use canned. Would love to try again and it turn out, any suggestions would be helpful!
Hi Janelle! If you used canned black eyed peas they will likely get a little more tender than firm ones. But we’ll clarify any of the instructions we can to ensure it’s a nice result!
Ardis says
I always make a similar black eyed pea soup with collards and ham hocks for my meat eating family, while my vegan black eyed peas are rather boring. Now I have something equally delicious to eat for New Year’s – many thanks and happy new year!
Thanks for sharing, Ardis!
Reb says
Surprised me. Excellent flavors.
Yay!
Marsha says
Delicious and fast! Didn’t have collards on hand so substituted frozen chopped kale which I added and cooked on high pressure for a few minutes after the bean cooking cycle. Topped it with a shake of chipotle powder, a drizzle of smoked olive oil and some Belper Knolle shavings. Looking forward to trying it with collards next time! Thanks!!
AMAZING! Thanks for sharing, Marsha!
Cindy says
Thank you for this delicious, comforting recipe. It was exactly what I wanted for New Year’s Day. I used the the stovetop method with 2 cans of black eyed peas and followed the recipe as written. I’ll definitely be making it throughout the year.
Amazing! Thank for sharing, Cindy!
Martha says
Also, I used a 3 quart instant pot and it fit perfectly.
Thanks for sharing, Martha! I suspected it would.
Martha says
I made this for New Year’s day and it was absolutely delicious!
Will definitely be making this again!
xoxo!!
Kerri says
Loved it! I was a little skeptical it would be too smoky with the smoked paprika and liquid smoke, but I went for it since you’ve never failed me before and it was great!
I added spinach after it was done cooking since I didn’t have any collard greens
Amazing! Thanks for sharing, Kerri!
Catherine B says
I made this last night for New Year’s Day dinner. It was fantastic. It was fast and easy to put together, and serious comfort food. I did substitute Lacinato kale for the collards because my store was out of collards. I will definitely be making this again.
Yessssss, thanks Catherine!
EMMET HALTIGAN says
One question, when substituting canned peas for dried, should I use the same amount of vegie stock, or am I relying on liquid in can?
Ah, good question. I would reduce by about 1/2 if they’re already cooked.
Melody says
I love the earthy goodness of black eyed peas and enjoy them on New Year’s Day. It’s the perfect tradition to adopt as the usual “pork and sauerkraut” just doesn’t do the trick for vegans… although this year I did make Skye Michael Conroy’s Baked Hammy, as well.
This recipe is yummy and so easy since it cooks so quickly in the Instant Pot. I added one chopped carrot and one sliced celery rib to the sauté. I had kale on hand, so used that in place of the collards. All in all, I’d absolutely make this again and recommend it to friends!
Lovely! Thank for sharing, Melody! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
JOSIE says
Excellent.Easy to prepare (great when you’re feeling groggy on Jan 1st!) & very tasty.
I used precooked beans so I didn’t need so much broth.
Let’s hope these ‘lucky’ beans work for 2021!
Yayyy! Thank, Josie!
Ingrid says
I made this yesterday, doubled the recipe, because I like leftovers!
It seemed to have a lot of fluid. Is it suppose to be like that? I don’t mind, just curious.
It was delicious, will make it again for sure. We had some cornbread on the side which I had previously frozen and thawed.
Thank you for the recipe!
If there is more liquid than you like, you can turn on the sauté function at the end to evaporate a little, Or just drain off any excess broth. But I’d say keep it as it’s nice for storing leftovers in the freezer / keeping fresher and more flavorful!
Resa says
This was phenomenal! Texture of the beans, perfect. Depth of flavor, spot on. My BF was hesitant because he always has meat product in his collards but this changed his mind. Looking forward to making this more often. Instant pot made it so easy. Thank you Minimalist Baker for another goodie! 🎉
Amazing!! Thanks for sharing, Resa!
Kathryn says
Delicious! We made this tonight as written except substituted swiss chard for collard greens. I ended up having a second serving instead of getting dessert! Will definitely make this again. Thank you for the recipe.
Amazing! Thanks for sharing, Kathryn!
Julia says
This turned out wonderful! I threw in a little leftover Christmas ham and served with cornbread. I am happy to report that a double batch fit perfectly in my 6 quart instant pot and completely used up a 1lb bag of black eyed peas. My family has eaten this dish traditionally on New Year’s Day since I was a kid, but I haven’t continued as an adult because it was an all-day effort. Thank you for this easy instant pot version!
Sounds amazing! Thanks for haring, Julia!
Elisha Polk says
I made this recipe today and my family enjoyed it! I did soak the black-eyed-peas a few hours during the same day so that I could reduce the cook time (to 12 minutes) because I thought the longer time would be too much for the greens. It worked well; 10 minutes may have even been enough as I let the instant pot fully release pressure on its own (natural release).
I did not use liquid smoke and the flavor was still great, IMO, but I’m sure that ingredient would have been a nice addition as well.
Yesss! Thanks for sharing, Elisha!
Laurelin says
We’ve loved your recipes for years, but this one is exceptional. Before going vegan, we used ham hocks in our black-eyed peas but this is even smokier, umami-rich, and delicious! It’s our go-to now for New Years. Thanks, Dana!!
Amazing! Thank, Laurelin!
Vegan Dad says
This is great! I skipped the coconut aminos and liquid smoke because I don’t have them. I also didn’t add salt because I used a commercial broth which was salty enough and I used spinach instead of greens because I had some that needed to be used up.
Overall, very good!!
Great! Thanks so much for sharing!!
Amanda Rapier says
This was so good! I always see my southern family posting about how they like to make this dish on New Years but know that they often make it with meat. I’m so glad to find a vegan friendly version and it is SO easy to make in the instant pot!
Yesss! Thanks for sharing, Amanda!
Ida says
I’m blown away by the spot-on perfect combination of flavors!! This instant pot recipe is not only easy to prepare but also filling, satisfying and oh so yummy! I used cabbage instead of greens as that’s what I had on hand. Phenomenal! Thank you, Dana, for yet another great recipe!
Yay!! Thanks for sharing , Ida!
Angie Kreimer says
Would this be good with frozen spinach instead of collards?
Yeah, should work!
Kelly says
Made this for New Year’s dinner and it exceeded my expectations. I followed the recipe as written and it was delicious. Will definitely be making again!
Amazing! Thanks for sharing, Kelly!
Allison says
I made these today and they are SO AMAZING! Thank you for a fabulous recipe!!
Yay! Thanks for the review, Allison! So glad you enjoyed.
Gigi says
Thanks for this recipe! Made it today because I love black eyed peas and who doesn’t need more good luck rolling into 2021 after the year we’ve all had?! Flavor was great. Added a little cumin also. Didn’t have amino so added a little extra salt at the end. Cooked as instructed in the instant pot version and the end texture is perfect. Lovely recipe – thanks!
Amazing! Thanks for sharing, Gigi!
Frances Ryals says
This was perfect for New Year’s Day but I will also be making it all winter! SO delicious and full of flavor! I love this recipe so much!
haha yay! Me too. Making it tonight, actually!
Beki says
This recipe was PERFECT! We only made one change because the grocer was sold out of collard greens, we used kale instead. Amazing! I highly recommend this recipe to everyone. Rang in the new year with this dish in hopes of good luck in 2021! Served it over brown rice.
Yes yes! Making this tonight and we’re totally in love, too! So glad you enjoyed, Beki!
Ruth says
If using canned black eye peas, would I not have to reduce the volume of vegetable stock?
Yes, reduce by about half!
Fern Flacke says
What kind of liquid smoke do you use?
We rotate brands – whatever is available at the store!
Kelly says
How about a crockpot?
That should work! It will just take longer to cook the beans ~4-6 hours.
Maureen says
Thank you! We made it tonight (doubled the recipe with no modifications) and used curly kale. It was warm and smoky and just right. Thanks again!
Yay!! Thanks for sharing, Maureen!
Samantha stone says
How would you cook in a slow cooker?
Same method, just takes longer to cook the times (I’d guess 4-6 hrs on low!).
Nicole says
I soaked my peas, I assume I should reduce cook time. What do you suggest? Thx!
Probably reduce cook time in that instance by ~ half? We haven’t tried it so let us know how it goes!
Nicole says
That’s what I did and they turned out great. I made a whole bag (1 lb) so I upped the seasonings and broth to ~6 C. but that left way too much liquid for my liking. I drained some off for my dinner serving. No worries, it thickened up after fridge time and made a great gravy to serve over rice the next day.
Thanks for sharing, Nicole!!
Maureen says
Hi
This looks great! Would curly kale be an appropriate substitute for the collard greens?
Thank you!
Maureen
Oh absolutely, we’ve tested both and they both work. Will add as a note in the recipe!
Kristen says
I’ve been a religious follower of minimalist baker since going vegan almost 4 years ago and even then the deliciousness that comes off this blog somehow still surprises me. I made this with navy beans because I was out of black eyed peas. The flavor punch that hits you honestly surprised me with how little effort this meal took. I will for sure be eating this all winter!
Amazing!! Thanks for sharing, Kristen! xoxoooo
Jennifer says
How about using “fresh” black eyed peas? I’d imagine less time in the IP but how much less? Or should I just go with stovetop? I think they need to be cooked more than canned ones would… Thanks!
Hi Jennifer! I’m not sure about fresh beans! I’d imagine they need less time for sure, perhaps 1/2? Let us know if you try!
Jennifer says
Fresh worked great! I reduced the time to 10 minutes in IP and cut broth to 2 3/4 cup, still plenty of juice. Also, I had some vegan “bacon” in the fridge so I sliced it up and threw it in, too. So delicious! I can’t wait for the left overs with some rice.
Yay!! Thank, Jennifer!
Vickie says
Would I need to cut the amount in half for a 3 quart Instant Pot?
I don’t think so, actually, just make sure you don’t exceed the max fill line! Let us know if you try, Vickie!
Vickie says
I tried this last night and it was delicious! I didn’t change the amounts and it came out just fine in the mini. Thanks so much for the recipe.
Amazing! Thanks for sharing, Vickie!
Elisha Polk says
With legumes, because they expand when they cook, I would give some space below the max fill line; maybe 1-2 inches.
Natalie says
Looks fantastic! Trying this tomorrow! Can I double it in my standard sized Instant Pot and would any modifications would be needed when doubling? Thanks for a great recipe. My southern, plant-based-eating heart is happy!
Yeah that should work! No other modifications (cook time should be the same). Just make sure it doesn’t exceed your max fill line!
Natalie says
This has become a family favorite! And I doubled it successfully in my 6 qt Instant Pot. I doubled all ingredients exactly as recipe is written except I reduced the total cups of broth by one cup since I was getting very close to the max fill line for pressure cooking. It turned out SO GOOD! Thank you for such a wonderful recipe!
Amazing! Thanks for sharing, Natalie! xo
Peter_B says
Don’t have collard greens. What about pak choy?
Pak Choy should work, kale would be even better!
Johnelle says
Could you use frozen greens? My grocery store didn’t have fresh when I went shopping. Thanks!
That should be fine!
Sarah says
I made this soup tonight and immediately got nervous when my husband went back for his third bowl that there wouldn’t be enough leftovers for myself. As in kinda upset that there might not be enough for me. I also started fantasizing about double batching it and giving it to my friends and neighbors and imagining the delight / perhaps profound joy it would bring. I did make some substitutions; swiss chard instead of collard greens, no liquid smoke (store was out) and we’re not vegan so I cooked some bacon with the onions at the beginning. I also added a splash of apple cider vinegar. My insta pot went belly up yesterday so I soaked the peas in warm water while I prepped the rest of the ingredients and just followed the instructions and let it simmer for an hour. Perhaps the best soup I’ve ever made. And I make a lot of soup. Thank you! thank you! Started my new year off on a magical note.
haha thanks for sharing, Sarah! So appreciate it.