Contributed by Taste of the South
Southern-Style Vegetarian Blackeye Peas
- Heat the oil in the work bowl of an electric pressure cooker* set to the highest sauté setting. Add onion and cook until just tender, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine and cook until reduced by half, 3 to 4 minutes. Turn sauté setting off. Add stock, blackeye peas, thyme, oregano, bay leaf, salt and black pepper, stirring until well combined. Lock lid and confirm valve is set to seal. Set cook time to 40 minutes on high pressure. When finished cooking, allow pressure to release naturally.
- Discard bay leaf and stir in vinegar. Garnish with oregano and red pepper, if desired. Serve with cooked collard greens on the side.
*We used Instant Pot®.