Best 2 Black Eyed Peas Pressure Cooker Recipes
Black-eyed peas, also known as field peas or cowpeas, are a versatile and nutritious legume that can be used in a variety of dishes. They are a good source of protein, fiber, and essential vitamins and minerals. Black-eyed peas are often cooked in soups, stews, and salads, but they can also be used in side dishes, main courses, and even desserts. This article provides three delicious and easy-to-make black-eyed pea recipes that are perfect for any occasion.
The first recipe is for a classic Southern black-eyed peas and rice dish. This simple dish is made with black-eyed peas, rice, onion, garlic, and spices. It is a hearty and flavorful dish that is perfect for a weeknight meal.
The second recipe is for a black-eyed pea salad. This salad is made with black-eyed peas, cucumber, tomato, onion, and a tangy vinaigrette dressing. It is a refreshing and healthy salad that is perfect for a summer picnic or potluck.
The third recipe is for a black-eyed pea soup. This soup is made with black-eyed peas, vegetable broth, onion, garlic, and spices. It is a creamy and flavorful soup that is perfect for a cold winter day.
PRESSURE-COOKER BLACK-EYED PEAS WITH HAM
Here's a regional favorite I grew to love after moving to the South, pressure-cooker black-eyed peas. You'll never want to eat canned black-eyed peas again! Serve the dish as a side with grilled chicken, or make it your main course and round out the meal with greens and cornbread. -Tammie Merrill, Wake Forest, NC
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Rinse and sort black-eyed peas. Transfer to a 6-qt. electric pressure cooker. Stir in water, ham, onion, garlic, seasoned salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Serve with a slotted spoon. If desired, sprinkle with green onions. , Freeze option: Freeze cooled pea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 76 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 476mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
CHARISHMA'S DELICIOUS PRESSURE COOKED BLACK-EYED PEAS (CHAULI)
My family absolutely loves this dish I created on July the 2nd'04 in my apartment in America. I served this with my own Cumin rice (recipe posted separately). Personally, I like this because of the minimum amount of oil (fat) I used to make this and for the fact that now, I am no longer afraid to use a pressure cooker!!! I know you will love it if you are looking for a nice Indian vegetarian side dish, go for this one! Don't forget to review it, so I know what you think of it!
Provided by Charishma_Ramchanda
Categories Curries
Time 1h
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a pressure cooker on medium flame.
- Once its hot, toss in the green chilli, garlic, ginger and onions.
- Saute for 5-7 minutes or until the raw smell of the ginger and garlic is gone, and, they smell aromatic, and appear golden-brownish in colour{appearance}.
- Add turmeric and red chilli powders.
- Stir-fry for 5 minutes.
- Stir in the drained black-eye peas and cook, covered, on full flame for 5 minutes, stirring every 2 minutes.
- Fold in the chopped tomato and salt.
- Mix well and cook for 5 minutes.
- Stir in 3 cups of water, mix well and close the cooker with its lid.
- Cook on full flame{high heat} until the first whistle is heard.
- Then, lower flame for 2 minutes before you increase it again to full heat and cook until you hear the second whistle.
- Likewise, lower heat again for 3 minutes, before you increase it again to full and hear the third whistle.
- Now, switch off the source of heat/gas stove/electric unit, and allow the black-eye peas to cook in the heat that has built up in the pressure cooker, until the pressure is gone and the lid can be easily opened.
- Open the lid and serve the chauli hot with rotis/Indian flatbreads and/or plain long-grain white Basmati rice/Charishma's Cumin Rice{recipe posted separately}.
- Enjoy!
Tips for Cooking Black-Eyed Peas in a Pressure Cooker:
- Soaking the peas: Soaking the peas overnight or for at least 4 hours helps reduce cooking time and improves their texture.
- Rinsing the peas: Rinse the peas thoroughly under cold water before cooking to remove any dirt or debris.
- Using a flavorful cooking liquid: Use a flavorful liquid such as vegetable broth, chicken broth, or water with spices and herbs to enhance the taste of the peas.
- Cooking time: The cooking time will vary depending on the type of pressure cooker and the desired texture of the peas. For al dente peas, cook for 10-12 minutes, and for softer peas, cook for 15-18 minutes.
- Natural pressure release: After cooking, allow the pressure to release naturally for 10-15 minutes before opening the pressure cooker. This helps prevent the peas from becoming mushy.
- Seasoning: Season the peas with salt, pepper, and other desired seasonings after cooking. You can also add butter, olive oil, or herbs for extra flavor.
- Serving suggestions: Black-eyed peas can be served as a side dish, in salads, soups, stews, or as a main course with rice or other grains.
Conclusion:
Cooking black-eyed peas in a pressure cooker is a quick, convenient, and energy-efficient method that yields delicious and flavorful results. By following these tips and using a reliable recipe, you can easily prepare a variety of black-eyed pea dishes that are perfect for any occasion. Whether you're a seasoned cook or a beginner, the pressure cooker makes cooking black-eyed peas a breeze, allowing you to enjoy this versatile and nutritious legume in no time.
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