Black Eye Peas, Carrots and Collards

This is one of my family's  favorite plant-based meals.  We have it once a week, well actually twice a week.  My husband and I enjoy the leftovers for lunch.  Anyhoo.  I typically whip up black eye peas, carrots and collards in the pressure cooker.  I've had several folks ask me how to make the wonderful meal without a pressure cooker.  So here goes.


serves 6

  • 1 large yellow onion, thinly sliced
  • 3 to 4 carrots, peeled, cut into 1-inch pieces
  • 1 pound frozen black eye peas
  • 1 bunch collard greens, stems removed, leaves cut into 1/2-inch slivers
  • 1 cup water
  • 1 tablespoon Colgin liquid smoke
  • 1 tablespoon Worcestershire sauce

In a large soup pot over medium-high heat, sauté onion and carrots in a thin layer of water until tender.  Add black eye peas, collards, water, liquid smoke, and Worcestershire sauce.  Bring to a boil.  Cover.  Reduce heat and simmer for 12 to 20 minutes, stirring occasionally until beans and greens are tender.  Serve with fresh, hot cornbread pancakes.