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.

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