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Grandma's kitchen comes alive in my bowl whenever I whip up these Black Eyed Peas in my Instant Pot. That mix of smoky sausage with soft collards just hits different - pure comfort food right there. I throw this together when it's cold outside or as our New Year's tradition. When that smell fills up my house, I can't help but think of those big family get-togethers from my childhood.
Why You'll Fall For This Dish
Last winter I figured out how amazing black eyed peas turn out in the Instant Pot. You don't even need to soak them overnight anymore. They come out just right - soft but not mushy - and they suck up all those amazing flavors from the meat and spices. Nothing makes me happier than seeing my family rush to the table when this starts cooking.
Grab These Ingredients
- Dried Black Eyed Peas: Pick up a pound and sort them while catching your favorite show.
- Bacon: Four slices work great, and I'm partial to the thicker kind.
- Smoked Sausage: One link adds just enough smoky goodness throughout.
- Basic Aromatics: Grab an onion, two celery ribs and some fresh garlic to build your flavor base.
- Jalapeno: One pepper adds subtle heat without going overboard.
- Cajun Seasoning: My go-to for authentic Southern taste.
- Chicken Broth: Four cups, get the low-sodium kind so you can adjust salt yourself.
- Collard Greens: Two cups, chopped up. Kale works in a pinch too.
- Bay Leaf: Just one transforms the whole broth.
Let's Get Cooking
- Get Things Sizzling
- Switch your Instant Pot to sauté mode and fry that bacon till it's nice and crispy. My kids always show up when they catch that smell. Then use those tasty drippings to brown your sausage.
- Creating The Base
- Throw in those onions, celery, garlic and the jalapeño. Once I sprinkle in that Cajun seasoning, my kitchen starts smelling just like Sunday dinner at Mom's place.
- Bringing It Together
- Add your broth and dump in those peas. I love watching everything come together as the greens and bay leaf join the party.
- Let It Work
- Cook under pressure for 25 minutes. I usually spend this time chatting with my sister or cleaning up around the kitchen.
- Taste Test
- Sample and tweak your seasonings. Go with what tastes right to you.
My Best Cooking Tip
I've made this dish countless times, and I've found that taking your time pays off big. Don't rush the cooking process - let those flavors mix and mingle while the peas soften up. My mother-in-law was shocked these weren't soaked overnight when I shared them at our family dinner last month.
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Down-Home Traditions
Back in Georgia, our New Year's table always had black eyed peas and collards. Grandma used to say peas bring pennies and greens bring dollars in the coming year. Now I keep that tradition going with my own family, though I've updated things with my trusty Instant Pot.
Dishing It Out
We love pouring these peas over some fluffy white rice at our house. My hubby always goes back for more when he thinks nobody's looking. Sometimes I'll bake some cornbread too, and it vanishes fast as everyone soaks up that tasty broth.
Great Side Matches
Fresh cornbread just can't be beat alongside this dish. I switch between making Grandma's sweet version and my spicy jalapeño cornbread depending on my mood. Both taste amazing with these smoky flavors.
Storage Tips
This dish actually tastes better the next day. Just put leftovers in a container with a good seal and they'll stay good in the fridge for about five days. I often cook extra just so we can enjoy leftovers throughout the week.
Next-Day Enjoyment
For round two, just warm everything slowly on your stove or pop it in the microwave. Add a bit of broth if it's gotten too thick. The flavors really develop overnight.
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Tweak It Your Way
When my vegetarian daughter comes for dinner, I skip the meats and bump up the seasonings instead. A bit of smoked paprika gives you that same rich flavor without using any sausage. That's what cooking's all about - making food work for your own family.
First Time With A Pressure Cooker?
I remember feeling kinda scared of my Instant Pot when I first got it. One tip: always scrape the bottom really well after sautéing stuff. This stops that annoying burn warning and keeps everything cooking smoothly.
My Kitchen Game-Changer
This amazing pot has totally transformed how I cook on weeknights. What used to take all day now happens in under an hour. The flavors get so rich and concentrated, and my peas turn out perfect every time I make them.
Nourishment In A Bowl
These peas aren't just tasty - they're super good for you too. They've got loads of protein, lots of fiber, and those vitamin-packed collards. My doc even gave this meal a thumbs up when I mentioned it during my checkup last month.
Food That Tells Stories
Whenever I cook these Instant Pot Black Eyed Peas, I can't help thinking about all the Southern cooks in my family tree. Though I'm using modern gadgets, the soul of this dish hasn't changed a bit. It's still about pulling people together and creating those special moments around food.
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Recipe Questions & Answers
- → Do the black eyed peas have to be soaked beforehand?
No need to soak them. Using the pressure cooker ensures the peas turn soft without any extra steps.
- → Can I swap the greens in this dish?
Absolutely! Kale is a great substitute for collard greens and provides the same texture and nutrients.
- → How long can the cooked dish stay fresh in the fridge?
Store the peas in an airtight container in the fridge for 4-5 days. Be sure to refrigerate within a couple of hours after cooking to maintain freshness.
- → Is it okay to freeze the leftovers?
Yes! Freeze black eyed peas for up to four months. Ensure they’ve fully cooled before transferring to freezer-safe containers.
- → What pairs well with this meal?
Serve it over white rice for a classic touch. A side of hot sauce is also great if you like a little extra spice.