THE NIGHT BEFORE – Soak your black eyed peas in a big bowl with 6 cups of salted water. They will expand, so leave room. In the morning, rinse and drain well and set aside.
Set your Instant Pot to the sauté setting. Melt you butter and sauté your chopped onion for 2 minutes. Add the chopped bell pepper and sauté another 2 minutes. Add your can of diced tomatoes (with liquid).
Turn off sauté setting and add your salt, liquid smoke and drained black eyed peas (add ham at this time if using). Add 2 cups of water, or enough to cover peas.
Put the lid on and lock the top. Set to manual for 45 minutes. I usually let it release naturally, but in a pinch I’ve forced the release and it was fine. Once the lid is off, add in your kale and let it wilt before serving.
Serve over rice, or add a couple cooked cups of rice straight into the pot when you add the kale.
NOTE – You can also do this on the stove top. you’ll need 4 cups of water to cover the peas instead of 2 cups because you will loose a lot during the cook time. It will take 4 hours covered and simmering, stirring ever hour.