2piecesKelp, dried(use whole or break into smaller pieces)
3 Bay Leaves
QUICK BEAN SOAK: Rinse the 1lb bag of Black-Eyed Peas. Place the beans in a medium saucepan along with 3-4 cups of water. Be sure the beans are covered by the water by a few inches. Bring the pot to a boil. Remove from the heat, cover with a lid and allow to soak for AT LEAST 15 minutes or up to an hour.
While the beans are soaking, dice the red bell pepper, the onion, celery, mushrooms and garlic.
Using the Instant Pot, saute the chopped veggies for about 7-8 minutes. There is no need to add water to the pot, mushrooms are full of water and will prevent the veggies from sticking.
Add all of the spices, liquid smoke and the diced tomatoes to the Instant Pot. Give everything a light stir.
Remove the lid from the soaking beans. Drain all of the of the water from the soaked beans. Add soaked beans to Instant Pot. Add the Veggie Stock and kelp to the Instant Pot. Give another quick stir thru. Drop in the Bay Leaves. Close the lid. Set the Instant Pot on the “Manual” mode for 25 minutes.
Allow the beans to naturally release the pressure for at least 25-30 minutes. Remove lid from Instant Pot, give another quick stir. Serve over Brown Rice, a Potato, Kale or Collards.