Ingredients
-
2 smoked Ham
-
2 cups Water
-
1 cup dried Black-Eyed Peas
-
4 cups coarsely chopped Collard Greens
-
1 Onion
-
6 Garlic
-
1 teaspoon Salt
-
1 teaspoon Black Pepper
-
1 to 2 teaspoons Red Pepper Flakes
-
2 Bay leaves
-
1 teaspoon dried Thyme
-
2 tablespoons Apple Cider Vinegar
-
1 to 2 teaspoons Hot Sauce
-
1 teaspoon Liquid Smoke
-
Corn Bread
Directions
This is less of a recipe and more of a tradition in the South, really. Your goal is to make “a mess of beans and greens.” At the heart of the dish, you want some ham or smoked meat, black-eyed peas, and some greens, and you want to cook them down into a creamy mix with little flecks of meat and greens to liven things up. But there are so many ways to vary the ingredients in this dish: by using a combination of the ones listed in the Variations below. Just remember it’s a mess of beans and greens, so be messy.
Steps
|
1
Done
|
In the Instant Pot, combine the ham hocks, water, peas, collard greens, onion, garlic, salt, black pepper, red pepper flakes, bay leaves, and thyme. |
|
2
Done
|
Secure the lid on the pot. Close the pressure-release valve. Select manual and set the pot at high pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure. (If the release valve foams, close it and allow the pot to sit for a few more minutes.) |
|
3
Done
|
Remove the ham hocks from the pot. Remove the skin and fat and discard. Using two forks, shred the meat. Stir the shredded meat into the beans. Stir in the vinegar, hot sauce, and liquid smoke. Taste and adjust the seasonings. Discard the bay leaves. |
|
4
Done
|
Serve with cornbread or over hot cooked rice, if desired. |
