Black-eyed Peas (Pressure Cooker)
I made these on 16 Jan 2019 and I will say these are good beans! I used my 9 liter (9½ quart) stove top pressure cooker with 12 psi (80 kPa) pressure for these. Follow all safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
Ingredients
- 500 grams dry black-eyed peas, soaked at least 6 hours, (1 lb)
- 2 tablespoons cooking 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 at least 6 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. Place the beans, water, cooking oil, and salt and pepper as desired to your pressure cooker.
- 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. Drain the beans and use in any recipe calling for cooked beans. Or serve as is as a side dish. These beans are very tender. This bean broth is NOT recommended to save and use, I have tasted this broth, not what I would say is usable.
Notes
Used in Recipes Listed on this Site:
- Best-Ever Beans & Sausage, made it, GO-TO recipe.