Delicious Recipes by Cookin Foods

• 1 tbsp olive oil or avocado oil
  (If oil-free, sub water or broth — start with 2 tbsp and add as needed)
• 1 medium yellow or white onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1¼ cups dry black-eyed peas (no soaking required for Instant Pot)
• 3½ cups vegetable broth
• 2 bay leaves
• 2 tsp smoked paprika
• ¼ tsp cayenne pepper (omit for less heat)
• 2 tbsp coconut aminos (or tamari — use half as much)
• 1 tsp liquid smoke
• ½ tsp sea salt
• ½ tsp black pepper, plus more to taste
• 1 small bundle collard greens, stems removed and chopped
  (~6 cups chopped; kale may be substituted)

1. Press SAUTÉ on the Instant Pot. Once hot, add oil and onion. Sauté 4–5 minutes until translucent.
2. Add bell pepper and garlic; sauté 1 minute, then press CANCEL.
3. Add all remaining ingredients except collard greens. Stir to combine.
4. Top with collard greens without stirring.
5. Secure lid. Pressure cook on HIGH for 17 minutes.
6. Allow 15 minutes natural release, then manually release remaining pressure.
7. Remove bay leaves. Stir and adjust seasoning to taste.
8. Serve as desired.

• White or brown rice
• Vegan cornbread (gluten-free if needed)
• Roasted or baked sweet potatoes

 🧡 Notes 

• Liquid smoke provides the classic smoky “bacon” note — don’t skip it.
• Flavor deepens overnight; leftovers are even better.
• Freeze in individual portions for easy meals.