Description
A hearty and comforting Southern dish made with black-eyed peas and smoked sausage, perfect for busy weeknights or potlucks.
Ingredients
- 1 pound black-eyed peas
- 3 strips bacon (chopped)
- 1 medium onion (chopped)
- 1 stalk celery (chopped)
- 1 jalapeño with seeds and membranes (chopped)
- 1 large carrot (chopped)
- 2 large cloves garlic (minced)
- 1 teaspoon cumin
- 1 bay leaf
- 4 cups low sodium chicken or vegetable broth
- 1 pound smoked sausage (cut into large chunks)
- ½ cup cilantro (chopped)
- Cooked white rice (for serving)
- Additional chopped cilantro (for garnish)
- Hot sauce (to taste)
Instructions
- Sift through the black-eyed peas, removing any bad beans or errant stones. Place the beans in a large bowl and cover them with water, allowing them to soak overnight.
- Rinse and drain the black-eyed peas and set aside.
- Turn the Instant Pot to sauté mode and allow it to heat for a minute or two. Add the chopped bacon and cook for 3-4 minutes or until it renders its fat and starts to crisp.
- Add the chopped onions, celery, carrots, garlic, and jalapeños. Sauté for 3-4 minutes until the vegetables are tender and translucent.
- Stir in the cumin and bay leaf, tossing with the vegetables to coat them in the spices. Cook for about a minute until fragrant.
- Add the black-eyed peas to the pot and stir. Then, pour in the broth and add the sausage chunks.
- Set the Instant Pot to pressure cook for 12 minutes. Note that it will take about 15 minutes to come to pressure.
- Once the cooking time is up, let the pressure release naturally. Stir in the chopped cilantro before serving.
Notes
Pre-soak the peas for creamier texture. Adjust jalapeño for desired heat level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Southern