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 Southern US. 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 a 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, bacon-y 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.
Jan says
I loved it! Substituted 3 3-4″ fresh chilies for the red pepper. Cooked in our pressure cooker. Smooth, creamy, fabulous!
Lovely! Thanks so much for sharing, Jan!
Harper says
Man, this was delicious. I mistakenly thought I had paprika so I subbed Chipotle Chili Pepper powder instead with just a dash of cayenne. The initial bite is spicy and warm but has a sweet aftertaste that is quite pleasing. <3
I made the stovetop version with canned beans and liquid vegetable broth.
We’re so glad you enjoyed it, Harper. Thanks so much for the lovely review! xo
AN says
Is there a version of this that accommodates soaked uncooked black eyed peas?
Hi, good question! If using the Instant Pot, we’d suggest pressure cooking for less time (maybe 10 minutes instead of 17) and using slightly less broth (maybe 2 1/2 – 3 cups?). For the stovetop version, you’d just skip step 1 and proceed as written. Hope that helps!
mark says
I made this and it was excellent. This recipe was the way my family would have made it so it felt familiar and warmed my soul. I ate the whole pot. Next time I will adjust the salt level by withholding most of the salt until serving. I used Better than Bullion diluted as per their instructions and an Instant Pot. The dried beans kept their shape, but were melt in the mouth soft. The level of the broth after cooking in Instant pot was just right, and although not on the thick side, the broth had an excellent flavor and appeal. I decided not to mash any of the beans because I liked the colors of the veggies contrasting with the broth.
Amazing! Thanks so much for the lovely review and for sharing your modifications, Mark!
Ali M says
This was excellent with sweet potatoes. I didn’t have the red bell pepper, but it still worked out great. Very flavorful. I also used Better Than Bouillon like reviewer Tina C, but low sodium at full strength, and just didn’t add any salt. Happened to already have kale, so that’s what I used, and it was really really good.
This will go on repeat, for sure.
Amazing! Thanks so much for the lovely review and for sharing your modifications, Ali!
Tina Conroy says
Fabulous recipe. I will make this often!. I used the Better Than Boullion vegetable broth but only used half the recommended amount due to the salt level and it was perfect.
We’re so glad you enjoyed it, Tina! Thanks so much for sharing! xo
Jen Mulvaney says
Added sweet potatoes to this and it was absolute fire! 🔥 Thank you so much for the great recipe!
Lovely! Thanks so much for sharing, Jen!
Terry Wolf says
I made this on the stove with canned beans. It was quick, easy and DELICIOUS!!
Yay! Thanks so much for the great review, Terry!
Dee says
Thank you so much for this recipe! Simple to follow and absolutely delicious. Plus a time saver!!!
Thanks so much for the lovely review, Dee. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
summer says
would i be able to sub black eyed beans for dried pinto beans / any other beans? i am so excited to make this but can’t find any dried black eyed beans !!
Hi Summer, you could try another bean in this recipe. Other readers have had success with great northern beans.
Amy says
This was fantastic! Made as is. Thank you for the recipe!
We’re so glad you enjoyed it, Amy. Thanks so much for the lovely review! xo
J. Townley says
The flavor combination in this recipe makes it one of my favorite. I wish I had started with a double batch.
So glad you enjoyed, J. Thanks for the great review!
Shellie says
We had this last night over grits. Absolutely delicious recipe. So flavorful. It came out perfect in the IP, and we’ll be having this again real soon. Thanks!
Woohoo! Thanks for the great review, Shellie!
Kris says
My sister and I both quit eating pork and beef this year and black-eyed peas are a New Year’s day staple. I wasn’t even sure I could make them as tasty without the pork but even the meat eaters enjoyed it!
Woohoo! Thanks for the great review, Kris!
S says
I followed the recipe as listed and it is SO good!! This will be my go-to for New Year’s Day! The liquid smoke flavor is unmatched.
Yay! Thanks for the great review, S!
Elena says
This was delicious! Added a splash of apple cider vinegar at the very end. ❤️
Yum! Thanks for the review, Elena!
Chrissy says
So easy and good. No changes except used tony chachere’s instead of cayenne.
Thanks for the great review, Chrissy!
Tanya says
Wow, this was SO good! I received an Instant Pot for Christmas and this was the first recipe I tried in it, and so happy with the results! I made it with great northern beans instead of black eyed peas, so cooked them for 25 minutes instead, and they turned out perfectly done. The only other changes I made were using spinach instead of collards and reducing the cayenne to 1/8 tsp. My husband and I are going to be reducing our meat intake in the new year, and he said they were so delicious that he wants them on our meal rotation!
Woohoo! Thanks so much for the great review and for sharing your modifications, Tanya!
Stephanie says
I always look for Minimalist Baker recipes… and, as always, this was excellent! I added fire roasted diced tomatoes and veggie chorizo sausage. Yum! Thank you!!!
Yum! Thanks for the lovely review, Stephanie!
Faith says
Zelda this sounds great and I’m thinking of trying it! Did you use the “classic smoked frankfurter plant-based sausage”? And did you just add it with the onions?
Christina says
Hello, thank you for the recipe. Looking forward to trying it in my Instant Pot (which I use all the time for cooking beans :) I have a question about the liquid smoke. Do you have a recommendation for a natural, non-chemical (maybe even organic) brand of liquid smoke? Thanks!
Hi Christina, the best we’ve found is Colgin, but it’s not organic and does have caramel color. The recipe is still really tasty without the liquid smoke if you’d prefer not to use it!
Christina says
Thank you so much for the recommendation! Since I posted this question, I checked out a couple brands, and there are two that contain nothing but ‘smoke’ (and water) so organic doesn’t really apply, as it turned out :-) One brand is ‘Lazy Kettle’ All Natural Liquid Smoke, and the actual originator of liquid smoke — ‘Wright’s Liquid Smoke’. So I will be picking up on of those. Thanks again for this fabulous blog, and best wishes for a healthy and joyous 2023 to all!
Thank you for the kind words and support, Christina!
Faith says
My family loves this recipe! If I wanted to add some sort of faux meat to this recipe, what would you suggest I use and when/how to incorporate it into the recipe?
We’re so glad you and your family enjoy it, Faith! Another reader mentioned adding Field Roast sausage with success. Hope that helps!
Tiffany says
I have made this and love it and plan on making this for New Years. I want to soak the beans before because my friend is sensitive to unsoaked beans. Plus, I want to double the recipe. We love leftovers. On top of that, my Instapot is the smaller variety. My question is, any tips and cooking adjustments needed? Thanks!!
Hi Tiffany, with unsoaked beans (because they expand so much), you don’t want the total volume to fill past the 1/2 line of the Instant Pot, but not sure about soaked – maybe up to 3/4 full? A double batch might not fit in the smaller Instant Pot. As for cooking, we would recommend reducing the cook time for soaked beans – perhaps 7-10 minutes on high pressure?
Tiffany says
Thanks! I will make it at my aunt’s house and she has the larger Instapot! Thanks for the tips. So delicious.
Tiffany says
8 minutes on high pressure was perfection!!
Yay! Thanks, Tiffany!
Dr. J says
This is one of my new favorite recipes! I made it exactly as written, except for basically doubling everything in order to use a whole bag of the peas. I had my doubts about the short cooking time because my other blackeye pea recipes call for around 25 minutes, but these came out perfect. The flavors are wonderful, and the greens are cooked just right. This is an absolute keeper!
We’re so glad you enjoyed it. Thanks so much for the lovely review!
Dr. M says
This has become a favorite for not only my immediate family, but when I made it for an extended family event, 3 people asked me for the recipe!
We’re so glad you enjoyed it. Thanks so much for the lovely review! xo
Tiffany says
I love it as well. My 84 year old friend ate two servings today!!
Tiffany says
This was one of the best meals I have eaten in a LONG time. Loved it. It will be on regular rotation!
We’re so glad you enjoyed it, Tiffany! Thanks so much for sharing! xo
Margot says
I love this dish and it has become our family favorite bean dish ! So flavorful. I don’t have an Instapot yet, so I cooked it on the stovetop using dried peas. Could I use frozen blackeyed peas, and do you have any tips for using them? Might save me some time until I buy that Instapot !
Hi Margot, we’re so glad you and your family enjoy this recipe! We haven’t experimented with frozen black eyed peas, but think they would probably be similar to canned. We’d suggest using ~3 cups cooked peas and referencing the back of the bag for reference on cook time.
Margot says
Fantastic ! I used one 12 oz bag of frozen black eyed peas and adjusted broth and seasonings accordingly. It’s so good that next time I will use 2 x 12 oz bags. The bag recommended 40-45 minutes of cooking but I found they were done in around 35 minutes. Almost as good as dried and so much better than canned black eyed peas. Still trying to get quantities of broth and seasonings right for frozen peas. We are super happy with this recipe, thank you!
We’re so glad you enjoyed it. Thanks so much for the lovely review, Margot! xo
Zelda Reben says
THIS WAS SO GOOD!
I added some field roast sausage at the beginning and this gave it an extra oomph!
Yum! That sounds extra delicious! Thank you for sharing, Zelda! xo
Emelia says
My first time having black eyed peas. Definitely not the last, delicious, thank you!
Yay! Thank you for the lovely review, Emelia! xo
Norma carter says
I made the IP Smoky Black-Eyed Peas with Collards yesterday. I have to say this was the BEST black/eyed peas I have ever eaten, & I’m from Louisiana!! We ate it over rice ( a first for us as we usually eat our peas with cornbread crumbled up in the peas & pot liquor—that is so good as well. We also had sweet potatoes as a side. FANTASTIC DISH!!
Amazing! We’re honored you enjoyed it so much, Norma! Thank you for the lovely review! xo
Jen says
This was one of those meals I wish I could eat all over again as soon as I was done. So simple yet so satisfying. We used kale and served it over rice. It was perfect as written! Thank you for this gem.
We’re so glad you enjoyed it, Jen! Thank you for the lovely review! xo
Jamie says
So Yummy! We did substitute spinach for collard greens and it still turned out great. My only regret is that I didn’t make a bigger batch!
Woohoo! Thanks for the great review, Jamie!
Janelle says
I tried this recently using kale from our garden and it was a HUGE hit, even with the youngest member of the family. So easy, delicious and budget friendly. This will go into our regular dinner rotation.
Love it! Thanks for the great review, Janelle!
Kathy says
Amazing flavor profile! I made this in the Instant Pot as per the instructions but omitted the salt. The beans were done to perfection and much to my surprise the collards were not overcooked, I guess because they were on top and the IP heats from the bottom? IDK. Regardless this recipe is a keeper. It comes together quickly and easily and I love everything about it!
We’re so glad you enjoyed it, Kathy! Thank you for the lovely review! xo
Cindy says
I made this last night for dinner with a friend and it turned out awesome! I love that it’s easy, instant pot friendly, and doesn’t require soaking the beans or much prep at all. Served with roasted sweet potatoes for a super hearty, nourishing meal. Thanks!
Woohoo! So glad you enjoyed. Thanks so much for the great review, Cindy!
Sarah Castillo says
Easy, tasty, and filling. Served with corn bread
Lovely! Thank you for sharing, Sarah! xo
Faith says
I’ve made this a few times now and it’s become a fast favorite! I have a question about the Nutrition Info – it says a serving size is 1/4 of recipe, but do you know about how much that is in cups? Thanks!
Hi Faith, we’re so glad you enjoy it! We’d estimate about 2 cups.
Faith says
Is 17 minutes really enough for unsoaked black eyed peas? My IP booklet says 20-25 minutes and I’m nervous. If I soak them first, will cooking for 17 minutes turn them to mush? I want them soft but not mush. If it matters, my beans have been in the pantry a while.
Hi Faith, 17 minutes is plenty of time! Soaking will cause them to be mushy. In our experience, the IP booklet is off on timing for some things. Hope that helps!
Faith says
Thank you so much! Making this tonight!
Faith says
It ended up coming out fantastic! Thanks again! I followed the recipe as written, except used a different brand of veggie broth with more sodium (I therefore did not need to add any additional salt besides the amount specified in the recipe). We don’t love it too soupy, so I used a slotted spoon for serving it over rice. The leftovers thickened up nicely in the fridge overnight.
Yay! We’re so glad to hear it, Faith! Thank you for sharing your experience! xo
Brittney says
Delicious! I made this in my crockpot: tossed everything in (except collards-added them after 3 hours) on high for about 6 hours. Added a little fresh ginger and orange zest out of habit. So tasty and easy.
Amazing! Thank you for sharing, Brittney! xo
Susie says
I made this for New Years Day and my whole family loved it. I was craving it again and made when a friend came for lunch and again it was a big hit. It’s so easy and the black eyed peas come out perfectly tender.
Yay! So glad you’ve enjoyed this recipe, Susie. Thanks so much for the great review!
Rachel says
I’ve cooked so many of your recipes and this has got to be one of my favorites! Amazing served with your vegan cornbread recipe. I used 2 cans of black-eyed peas and followed the stovetop instructions.
We LOVE this, Rachel! Thank you so much for sharing! xoxo
Sarah says
This is my new fave way to eat black eyed peas! We made this on New Year’s Day and loved it! We made the recipe exactly as written (we did omit the optional cayenne as I have bitty people I’m trying to feed), and it was absolutely delish.
My only change (which is just my personal preference) would be adding twice the amount of greens! But really the recipe is perfect as written. Thanks so much for another vegan fave!
Woohoo! Thanks so much for sharing, Sarah. So glad you enjoyed!
Lexi says
I just made this recipe! It was so easy to make and turned out delicious! Kid and husband approved. ❤️
Woohoo! Thanks so much for the review, Lexi!
Cheryl says
I made this for New Years Day dinner. Everyone loved it! I did not have Coconut Aminos or Tamari – I substituted Vegan Worcestershire instead. Not sure if that is an equivalent – but it turned out fabulous. I am making a bigger batch next time around. This recipe is a keeper!
Woohoo! Thanks so much for the lovely review and sharing your modifications, Cheryl!
The Vegan Goddess says
I made this for dinner tonight and it was hearty and delicious. I am looking forward to leftovers tomorrow.
I did not have liquid smoke but smoked paprika did the trick quite nicely for rich flavor. I used spinach instead of collard greens or kale and it turned out well.
This is my first time making black-eyed peas (or anything with it). It was easy to make so I plan to make it again.
Yay! Thank you so much for sharing! xo
Shae says
Hi! If I’m using canned beans, how many do I use? Just one?
It’s not clear in the directions.
Thanks!
Hi Shae! We think 2 ~14 oz cans would be best here. Let us know how it goes!
Lydia says
I have a 3-quart Instant Pot. Should I be halving the recipe?
Hi Lydia, yes, that would be best!
Nikki says
Absolutely delicious!! Definitely making this again, thanks so much!
Yay! Thanks, Nikki!
Jenny B says
I made this for my husband and I tonight because I wanted something quick, easy, and comforting after a period of the winter-sickies. Man, it is DELICIOUS!
At first, I was interested in your use of coconut aminos because of the slight sweetness it has, but I had some and went with it. The flavor profile was perfect paired with the liquid smoke! Instead of serving over rice, as I normally would, I added 2 red potatoes (before cooking) and they were wonderful addition!
I just loved your recipes…thank you!
Jenny
Jenny B says
Forgot to say, I am out of smoked paprika, so I just used regular paprika!
Love everything about this, Jenny! Thank you so much for sharing! xo
Raphi says
OMG SOOOOOO Delicious !!
I modified a bit the recipe with ingredients i had handy!
So I swaped the black eyed beans for a can of mixed beans and instead of the chard i added kale. Added a big splash of lemon for a tang and served it with quinoa!
I am thinking maybe next time to add a little smokey tofu cubes!
Love your swaps, Raphi! Thank you for sharing! xo
Melissa says
This turned out great. I didn’t add the cayenne because of my 3yr old. I also let it naturally release in the pressure cooker for 45 minutes while I ran an errand. It did not over cook and was fine. I served it with left over yellow rice. For my serving I topped it with Tabasco and the crispy jalapeno pieces from TJ. Yum! Thanks.
Wonderful! We’re so glad you enjoyed it, Melissa! Thank you for sharing! xo
suzanner says
We loved this! So simple and so full of flavor!
We’re so glad you enjoyed it! Thank you for the lovely review! xo
Jennifer says
I made the IP version on New Years (only change was to halve the recipe) along with your vegan cornbread for two and roasted assorted veggies to go with the meal. It was simply delicious and very satisfying. Thank you for sharing your wonderful recipes and Happy New Year!
P.S. I got your cookbook as a Christmas present :-)
Aw, love everything about this, Jennifer! Thank you so much for sharing! Happy New Year! xo
Chana says
I made this in the IP with kale. I left out the liquid smoke bc I knew it wouldn’t be to my taste and I cut the smoked paprika to 1/2 teaspoon for the same reason. It was pretty good although it was a little “ flat” so I added 2 tablespoons of lemon juice to brighten it.
Thank you for sharing your experience and modifications, Chana!
Judi says
This was delicious…and so very easy to make. I used dried beans in an instant pot. Less than an hour later, I had a yummy stew, which was excellent over baked sweet potatoes. The only difference was that I used much less oil to saute the onions/garlic, and I subbed chopped carrots and celery for the sweet pepper.
Woohoo! Thanks so much for the lovely review and for sharing your modifications, Judi!