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Nutritious and hearty vegan main dish that will satisfy any appetite.

Yields12 Servings
Prep Time10 minsCook Time15 minsTotal Time45 mins
Day Before Cooking
 1.50 cups Black Eyed Peas (dried peas) soaked in water overnight, then drained
Day of Cooking
 2 Swiss Chard (bunches), separate the leaves from the stalk portion
 1 tbsp VSOP Organic Garlic Extra Virgin Olive Oil
 1 tbsp VSOP Olive Wood Smoked Extra Virgin Olive Oil
 1 Onion (large), peeled & diced
 ½ Red Bell Pepper (large), seeded & diced
 ½ Orange Bell Pepper (large), seeded & diced
 3 Celery stalks, diced
 3 Garlic cloves, minced
 1 Jalapeno Pepper (medium), seeded & minced
 2 tsp Smoked Paprika
 2 tsp Chili Powder (mild or medium)
 1.50 tsp Fine Sea Salt, to taste
 ½ tsp Fresh Cracked Black Pepper, to taste
 1 tsp Dried Whole Savory
 4 Medjool Dates (whole), pitted & minced
 2 cups Vegetable Broth
 1 Fire Roasted Tomatoes (14.5 oz can)
 2 tbsp VSOP Saba Aged Balsamic Vinegar Condiment
Step 1
1

Place dried black eyed peas in a large bowl and cover with water. Let soak overnight, up to 24 hours. Then drain before using in recipe.

Step 2
2

Trim the leaves from the stalks of the Swiss Chard and set aside. Chop the stalks like you would celery.

Step 3
3

Set your Instant Pot to Saute mode and add the Extra Virgin Olive Oils to the pan. Add the diced onions and saute for about 5 minutes

Step 4
4

Add the bell peppers, chopped celery, and chopped Swiss Chard stalks. Saute for another 2 to 3 minutes.

Step 5
5

Add the minced garlic and jalapeno pepper and saute for another minute. Add the seasonings and saute for another minute or two. Then hit the Cancel button to stop Saute Mode.

Step 6
6

Add the soaked and drained black eyed peas, chopped dates, tomatoes, and vegetable broth. Stir the bottom to
make sure nothing is stuck to the bottom of the pot. Lock the lid on the Instant Pot and set the vent to sealing position. Pressure cook on manual mode on high pressure for 3 minutes. Let the pressure come down naturally when the time is up (about 15 - 20 minutes).

Step 7
7

Once the pressure has released (red button has dropped down), carefully open the lid, tilting it away from you. Add the chopped leaves from the swiss chard and the Saba, stir to combine. Unplug the Instant Pot and lock the lid on the pressure cooker and let sit for 5 minutes.

Step 8
8

Open the Instant Pot, taste and adjust the seasonings if necessary. Serve with cooked brown rice, quinoa or roasted
potatoes. Enjoy!

Ingredients

Day Before Cooking
 1.50 cups Black Eyed Peas (dried peas) soaked in water overnight, then drained
Day of Cooking
 2 Swiss Chard (bunches), separate the leaves from the stalk portion
 1 tbsp VSOP Organic Garlic Extra Virgin Olive Oil
 1 tbsp VSOP Olive Wood Smoked Extra Virgin Olive Oil
 1 Onion (large), peeled & diced
 ½ Red Bell Pepper (large), seeded & diced
 ½ Orange Bell Pepper (large), seeded & diced
 3 Celery stalks, diced
 3 Garlic cloves, minced
 1 Jalapeno Pepper (medium), seeded & minced
 2 tsp Smoked Paprika
 2 tsp Chili Powder (mild or medium)
 1.50 tsp Fine Sea Salt, to taste
 ½ tsp Fresh Cracked Black Pepper, to taste
 1 tsp Dried Whole Savory
 4 Medjool Dates (whole), pitted & minced
 2 cups Vegetable Broth
 1 Fire Roasted Tomatoes (14.5 oz can)
 2 tbsp VSOP Saba Aged Balsamic Vinegar Condiment

Directions

Step 1
1

Place dried black eyed peas in a large bowl and cover with water. Let soak overnight, up to 24 hours. Then drain before using in recipe.

Step 2
2

Trim the leaves from the stalks of the Swiss Chard and set aside. Chop the stalks like you would celery.

Step 3
3

Set your Instant Pot to Saute mode and add the Extra Virgin Olive Oils to the pan. Add the diced onions and saute for about 5 minutes

Step 4
4

Add the bell peppers, chopped celery, and chopped Swiss Chard stalks. Saute for another 2 to 3 minutes.

Step 5
5

Add the minced garlic and jalapeno pepper and saute for another minute. Add the seasonings and saute for another minute or two. Then hit the Cancel button to stop Saute Mode.

Step 6
6

Add the soaked and drained black eyed peas, chopped dates, tomatoes, and vegetable broth. Stir the bottom to
make sure nothing is stuck to the bottom of the pot. Lock the lid on the Instant Pot and set the vent to sealing position. Pressure cook on manual mode on high pressure for 3 minutes. Let the pressure come down naturally when the time is up (about 15 - 20 minutes).

Step 7
7

Once the pressure has released (red button has dropped down), carefully open the lid, tilting it away from you. Add the chopped leaves from the swiss chard and the Saba, stir to combine. Unplug the Instant Pot and lock the lid on the pressure cooker and let sit for 5 minutes.

Step 8
8

Open the Instant Pot, taste and adjust the seasonings if necessary. Serve with cooked brown rice, quinoa or roasted
potatoes. Enjoy!

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