Southern Black-Eyed Peas
By :Meals in a Jar Cookbook by Pamela Ellgen
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Smoky bacon, spicy red chile flakes, and savory onion, bell pepper, and celery permeate this delicious Southern favorite. Serve it alongside stewed collard greens and corn bread for a complete meal. Jar size: 3 1/2 to 4 cups
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Prep Time 5 minutes
Cook Time 20 minutes
Servings
6-8 Servings
Ingredients
Dry ingredients
  • 1/4 cup real bacon bits
  • 2 tablespoons smoked paprika
  • 1/4 teaspoon red chile flakes
  • 1/3 cup dried onion
  • 2 teaspoons dried garlic
  • 1/4 cup dried celery
  • 1/4 cup dried bell pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 2 3/4 cups dried black-eyed peas
For cooking and serving
  • 6 cups chicken broth or water
  • 1 tablespoon balsamic vinegar to serve
Prep Time 5 minutes
Cook Time 20 minutes
Servings
6-8 Servings
Ingredients
Dry ingredients
  • 1/4 cup real bacon bits
  • 2 tablespoons smoked paprika
  • 1/4 teaspoon red chile flakes
  • 1/3 cup dried onion
  • 2 teaspoons dried garlic
  • 1/4 cup dried celery
  • 1/4 cup dried bell pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 2 3/4 cups dried black-eyed peas
For cooking and serving
  • 6 cups chicken broth or water
  • 1 tablespoon balsamic vinegar to serve
Votes: 0
Rating: 0
Rate this recipe!
Instructions
Preparation:
  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. Place all of the jarred ingredients into the Instant Pot. Add 6 cups of chicken broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manualon High for 20 minutes. Allow the steam pressure to release naturally for 15 minutes, then release any remaining pressure manually.
To Serve:
  1. Stir in 1 tablespoon of balsamic vinegar.
Recipe Notes

Tip: To make this recipe vegan, omit the bacon bits and replace the chicken broth with vegetable broth.

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