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.