Pressure Cooker Black-Eyed Peas with Collard Greens
Ingredients
- 1 teaspoon olive oil
- 1 yellow onion, thinly sliced
- 2 tablespoons minced garlic
- 1 cup diced fire-roasted red peppers
- ½ teaspoon ground allspice
- ½ teaspoon crushed red pepper
- kosher salt to taste
- 1½ cups dried black-eyed peas
- 1½ cups vegetable broth
- 1 bay leaf
- 1 (15 ounce) can fire-roasted tomatoes
- 2 cups chopped collard greens
Directions
- Heat oil in pressure cooker set to Sauté on Normal.
- Cook and stir onion in hot oil until softened, about 5 minutes; add fire-roasted red peppers and garlic and cook until fragrant, about 1 minute more.
- Season vegetable mixture with allspice, crushed red pepper, and salt.
- Pour vegetable broth into the pot; add black-eyed peas and the bay leaf.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 5 minutes on High pressure.
- Once the cooking cycle has completed, allow pressure to release naturally.
- Remove and discard bay leaf.
- Stir tomatoes and collard greens with the peas.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 1 minutes on High pressure.
- Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
- Season peas and greens with salt to serve.
In the Southern United States, eating black-eyed peas or Hoppin' John is thought to bring prosperity in the new year. The peas are typically served with greens, ham and cornbread. The peas (since they swell when cooked) symbolize prosperity, while the greens signify money and the cornbread represents gold. Sounds like a delicious way to ring in a new year!
Reviews
What others are saying
Dominique M says:
I used spinach instead of collard greens for my black eyed peas and they were delicious. The tomatoes also add a nice touch. I used regular diced instead of fire roasted, and thought it was really good.
Alex Cabral says:
I wasn't a big fan of the tomatoes and red peppers added to this black eyed peas dish. However, I did love that this recipe didn't include in meat, like ham or turkey, that you would find in most traditional black eyed peas recipes. The flavor was really good, but next time I'm going to leave out the peppers and tomatoes.
George Delamea says:
I admittedly only made this to get rid of the rest of the bag of black-eyed peas I had bought for new years, but am glad I gave it a shot. I didn't use collards. Replaced them with kale, because I live northwest and not south (we CAN get them, but kale is everywhere, so . . . cook what youhave!). The fire-roasted tomatoes were key for me. Great flavor addition there.
Laura Griffin says:
I added extra broth because I prefer a more soup-like consistency for my black eyed peas. Other than that, this recipe was really good. I love that it's a vegetarian version, more healthy than the traditional southern style my parents make. The greens are also a must!
Katie Hason says:
These are really delicious black eyed peas and greens. I love this healthy-take on a southern classic. My family always usually makes it with smoked ham or turkey in a slow cooker, and it takes forever. This pressure cooker version makes it really quick and easy to throw together. Black eyed peas are super underrated, they're very nutritious and I'm going to start making them more often. Also, not having to soak the beans over nice is a huge win!