Southern Black-Eyed Peas Premium PD Recipe
- Cuisine: American
- Skill Level: Easy
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Direct link to this recipe: https://protectivediet.com/recipe/southern-black-eyed-peas
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.
Ingredients:
- 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
Directions:
- Read all Directions and Notes and Pro Tips
- Prepare a starch from the Serving Suggestions
- 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
- Add garlic to browned onions in the last seconds of browning to release aromatics, do not brown garlic
- Deglaze the pan and stop browning with 5 cups water
- Add Broth Mix, dried chopped onion, onion powder, thyme, smoked paprika, salt, cayenne pepper, liquid smoke, bay leaves, black pepper, and black-eyed peas
- Secure lid, close pressure valve, and set to cook under pressure for 15 minutes, quick pressure release
- Open and add finely chopped bell pepper, celery, and parsley and stir together
- 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:
- Complementary Starches:
Perfectly Cooked Brown Rice, Cornbread Under Pressure, Corn Biscuits, Drop & Bake Biscuits, Frozen Cheezy Garlic Bread - Serve over Kids’ Spaghetti or Mix & Mac
- Serve with Probiotic Pepper Sauce if you enjoy additional heat and excitement
- Leftover black-eyed peas tossed into a fresh batch of Kids’ Spaghetti is a favorite fast meal for us
- Serve with or in Sheet pan Quesadillas, or in Taco Melts
- Top a Mexican Pizza to make leftover black-eyed peas something new and exciting
- Scoop up with Corn Crisps or Baked Tortilla Chips
Responses
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This is an easy, fast, and deliciously satisfying meal. I served it over cornbread under pressure and topped with IP steamed power greens and some probiotic pepper sauce—yum! So good…I know I will make it again and again!