Jill Nussinow’s Smoky-Sweet Black-Eyed Peas and Greens for the Instant Pot Recipe

Ingredients

Sauté ingredients:

• 1 tsp (5 ml) oil (or *dry sauté or add a little water/vegetable broth)
• 1 medium to large onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup (149 g) diced red pepper
• 1 small jalapeño or other hot chile, minced

Pressure cooker first cook:

• 2 tsp (4 g) smoked paprika
• 1–2 tsp (3–5 g) chili powder
• 1 1/2 cups (218 g) dried black-eyed peas, soaked overnight and drained
• 4 dates, finely chopped
• 1 1/2 cups (355 ml) water or vegetable broth, plus more as needed

Pressure cooker second cook:

• 1 (15-oz [425-g]) can fire-roasted tomatoes with green chiles
• 2 cups (32 g) chopped greens (such as kale, collards or Swiss chard)
• Salt to taste

For serving:

• Hot sauce such as Tabasco or Texas Pete