I have made this in the pressure cooker and the peas take only about 3 minutes at pressure, if they are presoaked. Since I use brown rice, it takes quite a bit longer to cook than that so I cook the rice first separately. As I really like brown rice, having leftovers is just fine with me. And the whole thing tastes great stuffed into a whole grain tortilla. You can even mix the leftovers together and form them into burgers.
To pressure cook the brown rice:
1 cup brown rice
1 1/2 cups water
salt, to taste, after cooking
Put rice and water into the pressure cooker. Bring to pressure. Cook at high pressure for 22 minutes. Remove from heat and let the pressure come down naturally. Remove lid and add salt to taste.
If making more than 1 cup, reduce liquid by 1/4 cup for each additional cup.
To pressure cook the black-eyed peas:
1 1/2 cups black eyed peas, picked over
1 tablespoon oil (optional)
1 medium onion, diced to equal at least 1 cup
1 clove minced garlic
1 to 2 teaspoons smoked paprika1/4 teaspoon chipotle chili powder (optional, if you like it spicier)1 1/4 cups vegetable broth
Soak black-eyed peas overnight or quick-soak by putting 3 inches of water over the peas, and bringing to a boil. Let sit for 1 hour. Drain water. Or alternately you can soak overnight.
Add the oil, if using, to the pressure cooker over medium heat. Add the onion and saute for 2 mintues. Add the garlic, smoked paprika and chipotle powder, if using. Saute 1 more minute and add the broth. Lock the lid on the pressure cooker and bring to high pressure. Lower the heat to maintain high pressure for 3 minutes. Remove from heat and quick release pressure.
Remove the lid, tilting it away from you. Add salt, and stir. Let peas sit without the lid for at least 5 minutes. Adjust seasonings. Serve hot over rice, along with greens.
Cook your greens.
I like to use collards or kale and cook them with a bit of olive oil and garlic, salt and pepper.
Mix it all together, add a splash of hot sauce (homemade for me) and eat. Enjoy. And Happy New Year.
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4 comments:
Jill,
For the life of me I couldn't figure out how to get a 'smokey' flavor without using a smoked meat product, like ham, turkey, or pork, so I'll try the smoked paprika.....
I use chipotles and chipotle powder alot, but sometimes I don't want heat, just smoke!
I have a stovetop smoker that I've never used (I just can't seem to get rid of it, lol) maybe I should start using it to smoke some mushrooms, or tofu, or something....any other ides?
Tracy,
I have one of those smokers, too, that doesn't want to leave and I've never used it. I have made tea-smoked tofu in my wok which was great. You can smoke mushrooms, onions, peppers (hot or sweet) because Tierra Vegetables, where I get great chipotle powder, does it.
The smoked paprika definitely does the trick and it's a very traditional Spanish ingredient. Be sure to get the sweet kind as also comes in hot (spicy).
Thanks for reading my blog. Happy, Healthy and Delicious New Year.
Thanks for sending me your link to this recipe. I don't have a pressure cooker, but with fresh peas, I'm sure it will be fine. I cringe to say too loudly that my recipe includes organic smoked applewood lean bacon -- but the chipotle in yours sounds delicious. I often use canned chipotles in adobo for my cooking and it's easy to include as little or as much as we like depending on the recipe. Wish we had the collards for tonight, but don't, so we're including steamed cabbage instead.
I don't cringe about bacon unless you make me eat it. Smells good, though. If you want the smoke but not the spice, the smoked Spanish paprika is the way to go.
Funny about the cabbage since I have one to use and have been pondering what to do with it. It's very inviting.
Thanks for posting. Enjoy your fresh peas.
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