Description
A hearty and comforting dish of Creole Black-Eyed Peas, perfect for New Year’s Day or any gathering.
Ingredients
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 rib celery, chopped
- 3 cloves garlic, minced
- 2 cups dried black-eyed peas, picked over and rinsed
- 5 cups water
- 1 can (15 ounces) diced tomatoes
- 1 tablespoon hot sauce (or to taste)
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne (adjust as desired)
- 1/2 teaspoon liquid smoke flavoring (or smoked salt)
- Cooked rice (for serving)
Instructions
- Heat a large pressure cooker on high (or use the Sauté function on your Instant Pot). Add the chopped onion, stirring occasionally until it begins to brown.
- Toss in the green bell pepper, celery, and minced garlic. Cook for another 2 minutes, adding a splash of water if necessary to avoid sticking.
- Add the rinsed black-eyed peas and 5 cups of water. Stir well, scraping any bits stuck to the bottom of the pot.
- Seal the cooker and bring it to high pressure. Cook for 10 minutes using the Manual button on the Instant Pot.
- After cooking, remove the pot from heat and let the pressure release naturally.
- Open the cooker carefully and add the canned tomatoes and all remaining ingredients except the liquid smoke.
- Return to heat and let it simmer for 15 to 30 minutes, stirring occasionally until the peas are soft and the mixture thickens.
- Finally, stir in the liquid smoke and cook for an additional 5 minutes before removing from heat. Serve hot over rice, with extra hot sauce on the side.
Notes
You can substitute the hot sauce with your preferred spice blend. For a stovetop version, soak the peas overnight, drain, and follow the sauté instructions, then add ingredients and cook for 1.5 to 2 hours until tender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Southern