minimalistbaker.com
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
• 1/4 cups dry black eyed peas (no need to soak)
• 3½ cups vegetable broth
• 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)
INSTANT POT (with dry black eyed peas)
1. 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.
2. Add bell pepper and minced garlic and sauté for 1 additional minute, then press "CANCEL".
3. 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).
4. 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.
5. 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.
6. Serve beans and greens on their own, over rice, baked/roasted sweet potato, or with cornbread. Store leftovers covered in the refrigerator up to 3-4 days.
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