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.
{ Serves 4 }
| Active Time | Function | Release | Total Time |
| 10 minutes | Pressure/Manual (High) | Natural/Quick | 40 minutes |
Dietary Considerations: Grain-Free, Gluten-Free, Egg-Free, Nut-Free, Soy-Free, Dairy-Free
1. 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. 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. 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. Serve with cornbread or over hot cooked rice, if desired.
Note: If you are making a vegetarian or vegan version without the ham hocks, you may want to increase the amount of liquid smoke.
Variations
• Beans: black-eyed peas, butter beans, navy beans, cranberry beans, cannellini beans
• Meats: smoked turkey wings, ham hocks, andouille sausage, bacon
• Greens: collard greens, turnip greens, mustard greens, kale
• Vegetables: onions, tomatoes