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Southern Black-Eyed Peas Premium PD Recipe

Black-eyed peas, also known as cowpeas, are a common legume cultivated around the globe. Despite their name, black-eyed peas are not peas but rather a bean. They are pale in color and feature a large black, brown, or red spot that resembles an eye. Black-eyed peas are a staple in both Indian and traditional Southern cooking. They are incredibly nutrient-dense packing plenty of fiber, protein, and micronutrients including folate, copper, thiamine, and iron. We often enjoy this pantry handy staple because they cook faster than most dried beans. When I need a comforting meal, I think of simmered southern flavors that I speed up with this recipe and my Instant Pot. My peas are spiced with protection in five minutes and set to cook while I chop the protective parsley and dice the Cajun holy trinity. Serve with fresh baked Corn Biscuits, make-ahead Cornbread Under Pressure or Perfectly Cooked Brown Rice to complete this down-home meal making a Protective Diet deliciously sustainable. Leftovers served with Sheet Pan Quesadillas, or in Taco Melts, or tossed into pressure-cooked Kids’ Spaghetti are fast favorites that Jerry and I both enjoy.

  • Southern Black-Eyed Peas Premium PD Recipe

    This is a Premium Recipe

    Premium BenefitsFree Recipes


  • 1 onion, finely chopped
  • 4 garlic cloves, pressed or finely chopped
  • 5 cups water
  • 2 Tablespoons + 2 teaspoons Broth Mix
  • 1 Tablespoon dried chopped onion
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • ¼ teaspoon liquid smoke
  • 2 bay leaves
  • several grinds black pepper
  • 2 cups dried black-eyed peas
  • 1 bell pepper, finely chopped
  • 1 to 2 cups finely chopped celery
  • ¼ to ½ cup parsley, finely chopped


  1. Read all Directions and Notes and Pro Tips
  2. Prepare a starch from the Serving Suggestions
  3. In the Instant Pot pressure cooker bowl, dry brown onions on the “Saute” setting or heat the pressure cooker bowl directly on the stovetop to speed browning up
  4. Add garlic to browned onions in the last seconds of browning to release aromatics, do not brown garlic
  5. Deglaze the pan and stop browning with 5 cups water
  6. Add Broth Mix, dried chopped onion, onion powder, thyme, smoked paprika, salt, cayenne pepper, liquid smoke, bay leaves, black pepper, and black-eyed peas
  7. Secure lid, close pressure valve, and set to cook under pressure for 15 minutes, quick pressure release
  8. Open and add finely chopped bell pepper, celery, and parsley and stir together
  9. Secure lid and close pressure valve; set to pressure cook for one additional minute with a quick release to preserve texture in the vegetables

Notes & Pro Tips:

  • If you are new to Dry Browning, watch this technique video for guidance
  • Veggie Prep Short Cut: Vegetables may be pulse diced in the food processor using the S-Blade
  • Process onions alone in order to brown
  • When food processing the remaining veggies, add parsley, chop fine, then add celery and bell pepper and pulse until chopped
  • Veg-it up by adding roughly chopped collard greens into the pot with the parsley, celery, and bell pepper

Serving Suggestions: