Leave a Reply
Want to join the discussion?Feel free to contribute!
Plant Based Smokey Gouda Sauce
Smoky Black Eyed Peas
| By : |
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1 1/2 cups black-eyed peas dried, rinsed and strained
- 2 cups carrot sliced into coin shape rounds (
2 large carrots ) - 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 grinds black peppercorns
- 4 cups Water
- 1 packed cup collard greens chopped
Ingredients
|
Instructions
- Place all of the ingredients into the Instant 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 and lock the lid into place, making sure the nozzle is pointed in the sealing position. Use the Manual setting and set the time for 25 minutes. When the time is up, turn off the Instant Pot and carefully use the quick release method until all of the pressure is out.
- Take off the lid and remove and discard the bay leaf. Add the collard greens and stir.
- Allow to cool before storing in the fridge. This will thicken as it sets. Add a bit of salt to taste if needed.
Recipe Notes
A true modern hippie, Molly lived in a teepee as a wee one, then moved into an adobe house that her parents built by hand. They didn't have indoor plumbing growing up, so it was outhouse city until she moved away for college. While she still has the free spirit, she also has a love affair with her Instant Pot, Netflix and indoor plumbing.
Molly holds a certificate in plant-based nutrition from Cornell University in conjunction with the T. Colin Campbell Foundation. For over a decade she has been working in the plant-based field, and is overjoyed that so many people are turning to a Whole Food Plant Based diet. She would love to help you on your journey too!
You can join Molly's community through her Facebook group "Clean Food Dirty Girl" and her email on her blog!
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
Sorry – I followed the instructions but the black-eyed peas seem pretty much crunchy. Is there meant to be an instruction about pre-soaking them? Happy to upgrade stars once I know what to do!
I used 1/2 onion instead of onion powder & vegetable broth
Wonder if another green would be better than Collards. They are OK, but ONLY when My friend makes them for me. lol
Any green can be used. I like kale or spinach
Collard greens are noted in the directions, but not in the list of ingredients. So how many ounces of greens?
Oops. Ignore my comment. I found the collard greens listed in the ingredients. Sorry.
GHP 2014, I pressure cook black eyed peas for 30 minutes on the medium pressure setting without pre-soaking. Black eyed peas are tricky, as you describe crunchy peas are not good. Also if left too long in the instant pot, the peas will split open and become mushy. I suggest starting with 28 minutes and checking the peas for desired tenderness. You can cook further in incremente of 2-3 minutes. Bon Appetit
Made for New Year’s day. Delicious. I did cook 30 minutes and added another cup of broth at the end to make it more soupy.
We made this last night. Only thing changed was I added some left over ham with some of its juices and about a tablespoon of chili powder. It was spectacular! Hubby & I both loved it. Last night as soup and today as beans & rice. Black-eyed peas are a favorite here. Thanks