Name: Sweet and Smoky Black-Eyed Peas and Greens
Prep time: 10 min
Cook time: PT-484703H29M30S
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 cup dry black-eyed peas; 1 onion, diced; 4 cloves garlic, minced; 1 tbsp scotch bonnet pepper sauce (or chopped scotch bonnet pepper); 1 red bell pepper, diced; 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp garlic powder; 2 bay leaves; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp chipotle chili seasoning; 3 dates, chopped; 1 jalapeño or green chili, minced; 4 cups low-sodium vegetable broth (or water); 1 can fire-roasted diced tomatoes; 4 cups collard greens (or kale), finely chopped

Sweet and Smoky Black-Eyed Peas and Greens

Why You’ll Love This Recipe

This dish offers the perfect balance of smoky, sweet, and savory flavors. The black-eyed peas, cooked until tender, are complemented by smoky paprika and a touch of heat from jalapeños and scotch bonnet sauce. The addition of dates creates a natural sweetness that enhances the flavor profile, while the collard greens provide freshness and texture. It’s not only a flavorful dish, but also a nourishing, vegan, gluten-free, and oil-free meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup dry black-eyed peas
1 onion, diced
4 cloves garlic, minced
1 tbsp scotch bonnet pepper sauce (or chopped scotch bonnet pepper)
1 red bell pepper, diced
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp chipotle chili seasoning
3 dates, chopped
1 jalapeño or green chili, minced
4 cups low-sodium vegetable broth (or water)
1 can fire-roasted diced tomatoes
4 cups collard greens (or kale), finely chopped

Directions

Cook the black-eyed peas: Rinse and sort the peas, then cook them in an Instant Pot with 5 cups of water for 15 minutes. After cooking, allow the pressure to naturally release and strain the peas.
Sauté the veggies: In a large pot, dry-sauté the diced onions over medium heat for 3-4 minutes until they begin to brown. Add the diced red bell pepper, minced garlic, and scotch bonnet sauce, and cook for an additional 2-3 minutes.
Add spices and dates: Stir in the spices and chopped dates, cooking for another minute until fragrant.
Combine ingredients: Add the vegetable broth, cooked black-eyed peas, fire-roasted diced tomatoes, minced jalapeño, and bay leaves. Cook for 5-7 minutes over medium-low heat.
Add greens: Stir in the finely chopped collard greens and cook, covered, for 3-5 minutes until the greens are tender but still bright green.
Serve and enjoy: Dish out the black-eyed peas and greens and enjoy the smoky, sweet flavors!

Servings and timing

Servings: 4-6
Prep time: 10 minutes
Cook time: 35-40 minutes
Total time: 45 minutes

Variations

Other greens: Substitute collard greens with kale or mustard greens for a different flavor.
Spicy version: Add extra jalapeños or chili flakes for more heat.
Sweetness: Use raisins or dried apricots in place of dates for a different sweetness profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. If reheating from frozen, it’s best to thaw overnight in the fridge before reheating.

FAQs

1. Can I use canned black-eyed peas instead of dried?

Yes, you can use canned black-eyed peas. Just drain and rinse them before adding to the recipe.

2. Can I substitute collard greens with other vegetables?

Yes, you can substitute collard greens with kale, mustard greens, or spinach.

3. Can I make this dish without the scotch bonnet sauce?

Yes, you can skip the scotch bonnet sauce or replace it with a milder hot sauce or fresh chili.

4. What can I serve with this dish?

This dish pairs well with cornbread, rice, or quinoa for a complete meal.

5. Can I make this dish ahead of time?

Yes, this dish can be made ahead of time and stored in the fridge for up to 3 days.

6. How can I make this dish less spicy?

Reduce or omit the jalapeño and scotch bonnet sauce to make the dish milder.

7. Can I use vegetable stock instead of broth?

Yes, you can use vegetable stock instead of broth for a richer flavor.

8. Can I add more greens to this recipe?

Yes, feel free to add more collard greens or kale for a heartier dish.

9. Can I make this dish in a slow cooker?

Yes, you can cook the black-eyed peas in a slow cooker before adding them to the veggie mixture.

10. How long does this dish last in the fridge?

This dish lasts up to 3 days when stored properly in the fridge.

Conclusion

Sweet and Smoky Black-Eyed Peas and Greens is a delicious and hearty vegan meal that’s packed with flavor. With the perfect blend of smoky spices, sweet dates, and tender greens, this dish is both satisfying and nutritious. Whether you’re celebrating a tradition or just craving a delicious, plant-based meal, this recipe is sure to please!