Southern Pea Dinner (Printable Version)
Tender black eyed peas pressure-cooked with savory sausage and collard greens. A cozy dish that skips soaking and gets ready in an hour.
# What You'll Need:
01 -
1 pound of dried black-eyed peas.
02 -
4 slices of regular bacon.
03 -
8 ounces of sausage, smoked and sliced into rounds.
04 -
1 yellow onion (chopped to about 1 cup).
05 -
2 celery stalks, diced small.
06 -
1 full teaspoon of minced fresh garlic.
07 -
1 diced, seeded fresh jalapeño.
08 -
1 tablespoon Cajun spice mix.
09 -
1 teaspoon dried thyme leaves.
10 -
1/4 teaspoon ground black pepper.
11 -
6 cups of low-sodium chicken stock.
12 -
3 cups chopped greens (collards or kale) with stems removed.
13 -
1 bay leaf.
14 -
Salt to your liking.
15 -
Cooked white rice for the table.
16 -
Hot sauce to pass around.
# Steps to Follow:
01 -
Rinse the black-eyed peas in a strainer under tap water. Sort out any bad ones or debris you spot.
02 -
Set your Instant Pot to SAUTE mode for 15 minutes. Cook the bacon until crunchy (about 4-5 minutes), then give the sausage slices a quick sear (2-3 minutes).
03 -
Add the diced onion, celery, garlic, and jalapeño to the pot with the spices. Stir them around on SAUTE for a minute.
04 -
Pour in the broth, scraping the bottom to release stuck bits. Add the rinsed peas and greens, and place the bay leaf in the mix.
05 -
Close the lid and set it on high pressure for 25 minutes. Let the pressure drop on its own for 10 minutes, then release the rest manually.
06 -
Take out the bay leaf, taste, and sprinkle in salt if needed. Dish it up with some rice and pass the hot sauce around.
# Additional Notes:
01 -
Keep refrigerated for up to 5 days or freeze for as long as 4 months.
02 -
If reheating, add a bit of liquid if it looks too thick.