Name: Seasoned Black-eyed Peas (Pressure Cooker)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 500 grams dry black-eyed peas (soaked 6-8 hours, (1 lb)); 250 grams bacon (chopped, (8 oz)); 2 tablespoons olive oil; 2 tablespoons butter; 1 onion (diced); 1 green bell pepper (diced); 1 red bell peppper (diced); 8 cups chicken stock (fresh or from powder); 2 tablespoons apple cider vinegar; 1 tablespoon Worcerstershire sauce; 1 teaspoon ground cumin; ½ teaspoon chili powder; ½ teaspoon celery seed; 2 teaspoons dried oregano; ¼ teaspoon cayenne pepper; salt and pepper (to taste); 500 grams dry black-eyed peas (soaked 6-8 hours, (1 lb)); 2 tablespoons olive oil (very important); 8 cups water; salt and pepper (to taste)

Seasoned Black-eyed Peas (Pressure Cooker)

Adapted from an internet recipe.

I made these on 23 Sep 2018 and I must say, these are good beans! I used my 9 liter (9½ quart) stove top pressure cooker for these. Follow all safety precautions for your model of pressure cooker.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 5

Total Time 20

Course Side

Cuisine American

Servings servings

Equipment

Pressure Cooker

Ingredients

500 grams dry black-eyed peas, soaked 6-8 hours, (1 lb)
250 grams bacon, chopped, (8 oz)
2 tablespoons olive oil
2 tablespoons butter
1 onion, diced
1 green bell pepper, diced
1 red bell peppper, diced
8 cups chicken stock, fresh or from powder
2 tablespoons apple cider vinegar
1 tablespoon Worcerstershire sauce
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon celery seed
2 teaspoons dried oregano
¼ teaspoon cayenne pepper
salt and pepper, to taste

For Plain Black-eyed Peas

500 grams dry black-eyed peas, soaked 6-8 hours, (1 lb)
2 tablespoons olive oil, very important
8 cups water
salt and pepper, to taste

Instructions

Rinse the beans and place in a large container, cover with 1-2 inches of water. Leave on the counter to soak for 6 to 8 hours. If soaking overnight, place in the fridge to prevent the beans from fermenting.
When you are ready to start cooking, drain and rinse the soaked beans. Set the beans aside.
Heat the oil and butter in your pressure cooker with the lid off, when hot, add the onion and saute for a few minutes.
Add the garlic and bell peppers, saute to just soften them, a minute is fine.
Add the apple cider vinegar, Worcestershire sauce, cumin, chili powder, oregano, stir together.
Add the chopped bacon and stir in.
Add the chicken stock and beans, and stir together.
Place the lid on the pressure cooker, add the weight (jiggler). Turn the heat up to high. When the weight starts to move and release pressure, turn the heat to low or medium in order to maintain the jiggler moving and venting pressure (indicating you have full pressure.) Set your timer for 5 minutes.
When 5 minutes have passed, turn off the heat, and carefully move the pressure cooker to an unused burner and allow a natural release of pressure, basically, just let the pot sit there until you have indication of zero pressure, 15-20 minutes.
When the indication is zero pressure, pull off the weight (jiggler), then remove the lid. Taste the beans and adjust seasoning with salt and pepper as desired.
Serve as a side dish.