I VEGANIZED this recipe from one created by simplyhappyfoodie. VEGANIZING a recipe is a great way to use an existing recipe and make it more healthy. VEGANIZING means identifying ingredients with animal products and replacing them with plant-based products.
The original recipe has chicken stock. That's easy to make plant-based by using a vegetable stock. The recipe also calls for bacon and ham. Removing these ingredients reduces the amount of sodium in this dish, removes a carcinogenic ingredients (aka cancer causing ingredients - processed meat) and eliminates cholesterol and saturated fat, which decrease heart health. So to substitute for the smokey flavor and make the dish heart smart, I use liquid smoke, smoked paprika and chipotle chiles in adobo (rather than a straight jalapeno pepper).
1 small Onion, chopped
2 Celery Ribs (Stalks), diced
1 Bell Pepper, red or green (optional)
2 small Bay Leaves
1/2 tsp dried thyme
3 tsp Smoked Paprika
1/2 tsp Black Pepper
4 cloves Garlic, pressed or minced
1 chipotle chile in adobo sauce or Jalapeño Pepper (seeded and diced small)
5 cups Vegetable Broth, low sodium Better than Boullion Vegetable Base reconstituted
2 tsp Balsamic Vinegar
1 Tablespoon liquid smoke
1 Black-Eyed Peas, dry
2 cups Collard Greens, (optional) chopped into small pieces*
FOR INSTANTPOT: Turn the pressure cooker on to the Sauté function. When the display reads Hot, add the onion, celery, and bell pepper (if using). Cook, stirring occasionally, until the onion starts to turn translucent. If things start to stick or burn add water or broth.
Add the thyme, smoked paprika,bay leaf, and pepper. Stir.
Add the garlic and pepper. Cook for about 30 seconds, stirring frequently.
Add the broth, balsamic vinegar, and liquid smoke.
Stir in the black-eyed peas, and collard greens, if using. Place the lid on the pressure cooker, locking it in place. Set the steam release knob to the Sealing position. Cancel the Sauté function.
Press the BEANS/CHILI button (at High Pressure) and set the time for 30 minutes. When the cooking cycle has ended and the pot beeps, do a 10 minute Natural Release. Then vent the pressure to release the remaining steam/pressure, when the pin in the lid drops down, open it, stir the soup and discard the bay leaves.
Serve on its own or over brown rice and/or with vegan cornbread.
FOR STOCK POT:
Soak the black-eyed peas overnight in fresh water. Follow steps for INSTANTPOT up to adding beans by sauteeing vegetables in the bottom of the stock pot.
Drain off water from beans and pour broth, vinegar, liquid smoke, soaked peas and greens into pot bring mixture to a boil and reduce heat to simmer for about 1 hour until black-eyed peas well done.
*NOTE: If you don't want to add collard greens to soup you can cut washed, raw kale into strips and put kale into the bottom of your bowl. Pour hot soup on top to wilt kale and ENJOY.
Make sure your beans are well done and not underdone. So if you need to cook your beans longer lengthen the cooking time.