Ingredients:
1 Onion Diced
3 Garlic Cloves Minced
1 Inch chunk of Ginger grated
11 Oz Melissa’s fresh Black Eyed Peas
1 Large Bunch of Collard Greens, Stems removed leaves Chiffonade
1 Celery Stalk Diced
1 Carrot Diced
1 15 oz Can Diced Tomatoes or a couple of tomatoes diced. Fire Roasted would be a good choice.
3 Cups Vegetable Broth. We use water and a dollop of Veg Better Than Bullion (4 cups if you want it to be soupier and 2 if you want it to be more of a stew)
1 Beyond Vegan Brat crumbled. (Optional)
Handful of Cilantro Chopped
1 Lemon Quartered
Cooked Basmati Rice (Optional)
Hot Sauce (Optional) We used Franks Red Hot
Spices:
1/2 Tablespoon of Cumin Seeds
1 Teaspoon of Yellow Curry Power
1 Teaspoon of Hot Garam Masala
1 Teaspoon of Smoked Paprika
1/2 Teaspoon Turmeric
1 Teaspoon Salt
Cooking Instructions:
Heat a tablespoon of Olive Oil in the Instant Pot on “Sauté” mode. Add cumin seeds and sauté for a minute or so until seeds become fragrant. Add onions, celery, carrot and bay leaf and fry a few minutes until mirepoix is soft. Add remaining spices and fry for a minute or so while coating the vegetables. You might need to turn the Sauté mode off and on a few times to cook without burning spices. I don’t typically measure spices, but the above spice mix is approximately what I used for this dish. Any curry spice combination would work. Omit the curry/Garam Masala and increase the smoked paprika for more of a traditional Hoppin’ John flavor. Add ginger and garlic and cook about a minute. Stir in the Black Eyed Peas and greens and coat with spice mix. Stir in the Beyond Brat, tomatoes, and vegetable broth. Switch Instant Pot to High Pressure and cook for 10 minutes with Natural release. Serve with basmati rice, cilantro, a squeeze of lemon, and hot sauce.