A one-two punch from smoked paprika and chipotle chile powder infuses the black-eyed peas and their cooking liquid with a flavor profile that’s more complex and nuanced than it would be if you used just one or the other. When you lift the lid in the evening, you’ll see that some of the collards will be peeking out of the stock and turning a bit brown—that’s fine; just push them back down when you stir in the salt, and they’ll meld together with the rest of the dish.
In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the onion and cook, stirring, until translucent, about 5 minutes. Add the garlic, smoked paprika, and chile powder and stir for 1 minute. Pour in
Rinse the black-eyed peas and add them to the cooker, along with the remaining
Gently stir in salt to taste (about
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