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By :Molly Patrick |
Course | Main Course, Side Dish |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Vegan & Vegetarian |
Duration | 30-60 min |
Diet | Celiac, Dairy Free, Gluten Free, High Fibre, Plant-Based, Vegan, Vegetarian |
Cooking Technique | Pressure Cook |
Main Ingredient | Black Eyed Peas, Carrot, Spices |
Prep Time | 5 minutes |
Cook Time | 30 minutes |
Servings |
4-6 servings
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Ingredients
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Sorry – I followed the instructions but the black-eyed peas seem pretty much crunchy. Is there meant to be an instruction about pre-soaking them? Happy to upgrade stars once I know what to do!
I used 1/2 onion instead of onion powder & vegetable broth
Wonder if another green would be better than Collards. They are OK, but ONLY when My friend makes them for me. lol
Any green can be used. I like kale or spinach
Collard greens are noted in the directions, but not in the list of ingredients. So how many ounces of greens?
Oops. Ignore my comment. I found the collard greens listed in the ingredients. Sorry.
GHP 2014, I pressure cook black eyed peas for 30 minutes on the medium pressure setting without pre-soaking. Black eyed peas are tricky, as you describe crunchy peas are not good. Also if left too long in the instant pot, the peas will split open and become mushy. I suggest starting with 28 minutes and checking the peas for desired tenderness. You can cook further in incremente of 2-3 minutes. Bon Appetit
Made for New Year’s day. Delicious. I did cook 30 minutes and added another cup of broth at the end to make it more soupy.
We made this last night. Only thing changed was I added some left over ham with some of its juices and about a tablespoon of chili powder. It was spectacular! Hubby & I both loved it. Last night as soup and today as beans & rice. Black-eyed peas are a favorite here. Thanks