Sauté the onion and salt in oil/broth until the onion is soft. About 5 minutes.
Add in garlic and saute for 1-2 minutes until fragrant.
Add the celery, red pepper, jalapeno, thyme, cayenne and liquid smoke. Sauté about 3 more minutes until the celery and pepper are just beginning to soften
Add in the black eyes and broth. Simmer covered for 25-30 minutes until beans are soft. Uncover and cook 5 or so minutes until all the liquid has evaporated.
Serve with rice and chard and garnish with green onions!
Notes
You can use 1 teaspoon smoked paprika instead of the liquid smoke if you prefer.
To make this even quicker, you can sub in 2 ½ cups cooked black eyed peas. You don’t need the broth if you do this, just add in and sauté to warm them. I sauté the chard in the same pan I cooked the dish.