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Sweet-N-Smokey Black Eyed Peas & Greens

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Sweet-N-Smokey Black Eyed Peas & Greens
Submitted by:
Makes: 6 servings adjust
Nutritious and hearty vegan main dish that will satisfy any appetite.



  • 1 12 cups Black Eyed Peas, (dried peas) soaked in water overnight then drained

Step 1

Place dried black eyed peas in a large bowl and cover with water. Let soak overnight, up to 24 hours. Then drain before using in recipe.


  • 2 bunches Swiss Chard, separate the leaves from the stalk portion

Step 2

Trim the leaves from the stalks of the Swiss Chard and set aside. Chop the stalks like you would celery.


  • 1 tablespoon VSOP Organic Garlic Extra Virgin Olive Oil
  • 1 tablespoon VSOP Olive Wood Smoked Extra Virgin Olive Oil
  • 1 large Onion, peeled and diced

Step 3

Set your Instant Pot to Saute mode and add the Extra Virgin Olive Oils to the pan. Add the diced onions and saute for about 5 minutes.


  • 12 large Red Bell Pepper, seeded and diced
  • 12 large Orange Bell Pepper, seeded and diced
  • 3 stalks Celery, chopped

Step 4

Add the bell peppers, chopped celery, and chopped Swiss Chard stalks. Saute for another 2 to 3 minutes.


  • 3 cloves Garlic, minced
  • 1 medium Jalapeno Pepper, seeded and minced
  • 2 teaspoons Smoked Paprika
  • 2 teaspoons Chili Powder, mild or medium
  • 1 12 teaspoons Fine Sea Salt, to taste
  • 12 teaspoon Fresh Cracked Black Pepper, to taste
  • 1 teaspoon Dried Whole Savory

Step 5

Add the minced garlic and jalapeno pepper and saute for another minute. Add the seasonings and saute for another minute or two. Then hit the Cancel button to stop Saute Mode.


  • 4 whole Medjool Date, pitted and minced
  • 2 cups Vegetable Broth
  • 1 can Fire Roasted Tomatoes, 14.5 oz can

Step 6

Add the soaked and drained black eyed peas, chopped dates, tomatoes, and vegetable broth. Stir the bottom to make sure nothing is stuck to the bottom of the pot. Lock the lid on the Instant Pot and set the vent to sealing position. Pressure cook on manual mode on high pressure for 3 minutes. Let the pressure come down naturally when the time is up (about 15 - 20 minutes).


  • 2 tablespoons VSOP Saba Aged Balsamic Vinegar Condiment

Step 7

Once the pressure has released (red button has dropped down), carefully open the lid, tilting it away from you. Add the chopped leaves from the swiss chard and the Saba, stir to combine. Unplug the Instant Pot and lock the lid on the pressure cooker and let sit for 5 minutes.

Step 8

Open the Instant Pot, taste and adjust the seasonings if necessary. Serve with cooked brown rice, quinoa or roasted potatoes. Enjoy!
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