Pressure Cooker Black-Eyed Peas and Greens – beans – Hope you will like this one also, it is one of the best beans. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Read the sandwich descriptions on your menu. Most would be quite tasty and still filling without the meat. Just make sure to tell your server that you want to hold the chicken or roast beef, and to double up on the veggies and cheese.
Ingredients (use vegan versions):
- 2 cups dried black-eyed peas
- 3 tablespoon olive oil
- 6-8 cloves of garlic
- frozen organic spinach (approx. 1 cup)
- 6 cups filtered water
- 1 teaspoon dry thyme
- 4 leaves fresh sage – chop finely
- 3-4 stalks fresh marjoram – chop finely
- 1/2 teaspoon red pepper flakes
- sea salt to taste
Directions:
Very quick, simple and suprisingly yummy. If fresh herbs
are not available, substitute dry herbs.
Rinse black-eyed peas, pick out the ugly ones. Crush garlic
and saute in olive oil in your pressure cooker. When garlic
is soft, add black-eyed peas, water, dry thyme, sage,
marjoram and red pepper flakes. Close lid on pressure
cooker and bring to high pressure. Cook for 9 minutes at
high pressure. While peas are cooking, thaw spinach in
microwave. Cool peas by using slow release method on your
pressure (run cool water over lid in sink). Once pressure
has been released, carefully open pressure cooker (watch
out for steam!). Stir in spinach, salt to taste. I
recommend eating with vegan cornbread.
Serves: 12
Preparation time: 20 minutes
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