2 (15 ounce) cans black-eyed peas, rinsed and drained
1 (15 ounce) can fire-roasted diced tomatoes, undrained
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon liquid smoke flavoring
salt and ground black pepper to taste
Directions
Step 1
Heat olive oil in a large pot over medium-high heat. Add carrots, onion, bell pepper, jalapeno, and garlic; saute until carrots start to soften, about 6 minutes.
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Step 2
Stir in collard greens, water, black-eyed peas, undrained tomatoes, paprika, chili powder, liquid smoke, salt, and pepper. Simmer over low heat until greens are wilted and vegetables are soft, about 20 minutes. Serve warm.