Southern Styled Black Eyed Peas

I love beans and rice fixed pretty much any way, so this is total comfort food for me.  I don't often use black eyed peas or collard greens, so this is one of our family favorites.  The smoky notes usually gained with ham is accomplished with the use of liquid smoke (a vegan-kitchen's secret weapon).  You do need to soak the beans (there IS a way if you forget!).  Different methods for cooking are all below, the crockpot is my personal favorite as it yeilds the creamiest beans.  I serve this over rice, but you could serve it alongside, or on, cornbread, grits, polenta or any other whole grain!

Southern Styled Black Eyed Peas
Serves 6-8

• 1 lb black eyed peas (2 full cups) soaked overnight in large bowl with plenty of water, rinsed and drained well
• 4 cups broth/water
• 1 lg onion, chopped
• 2 TBLS minced garlic
• 1 TBLS balsamic vinegar
• 1 tsp each: thyme, paprika, oregano, smoked paprika
• 1 cup chopped celery
• 2 lg bell peppers, diced (or 1 bag frozen)
• 1/2 tsp liquid smoke
• 1 lg bunch collard greens, cleaned, de-ribbed, and chopped
• Whole grain for serving 

-- Stovetop: Sauté onion and garlic 5-7 minutes in large pot.  Add remaining, except liquid smoke and collard greens.  Boil, reduce heat, cover and simmer until thick.  Stir occasionally.  Add liquid smoke and collard greens, heat through til wilted.

-- Pressure Cooker/InstantPot: only 2 cups liquid.  10 minutes high pressure, 10 minutes natural release.  15 minutes high pressure if you forget to soak your beans. :D   Add liquid smoke and collard greens, heat through til wilted.

-- Crockpot: 8-10 hours on low (check occasionally for desired consistency).  Add liquid smoke and collard greens, heat through til wilted.