Southern Pea Dinner (Print)
Tender black eyed peas paired with smoked sausage and leafy greens, all done in a pressure cooker. A simple, comforting dish that skips soaking and comes together fast.
# Ingredients:
01 -
1 pound dry black-eyed peas.
02 -
4 slices of plain bacon.
03 -
8 ounces smoked sausage, sliced into ¼-inch pieces.
04 -
1 cup chopped yellow onion.
05 -
2 celery stalks, finely chopped.
06 -
1 big teaspoon minced fresh garlic.
07 -
1 diced fresh jalapeno, no seeds.
08 -
1 tablespoon of Cajun spice blend.
09 -
1 teaspoon dried thyme leaves.
10 -
¼ teaspoon ground black pepper.
11 -
6 cups of reduced-sodium chicken stock.
12 -
3 cups of collards or kale, stems discarded and leaves chopped.
13 -
One bay leaf.
14 -
Salt as needed.
15 -
Cooked white rice to go with it.
16 -
Hot sauce on the side.
# Steps:
01 -
Rinse the black-eyed peas in a strainer under the sink. Discard any shriveled peas or grit you see.
02 -
On SAUTE mode for 15 minutes, crisp the bacon (4–5 minutes) and brown sausage slices (2–3 minutes) in the Instant Pot.
03 -
Toss the onion, celery, minced garlic, jalapeno, and seasonings into the pot. Cook everything together briefly, about a minute.
04 -
Pour in the chicken broth, scraping up any browned bits. Mix in black-eyed peas, greens, and drop in the bay leaf.
05 -
Lock the lid and set it for 25 minutes on high pressure. Let it sit naturally for 10 minutes, then release whatever pressure remains.
06 -
Fish out the bay leaf, then season with salt to taste. Dish up hot with rice and pass around hot sauce to drizzle.
# Notes:
01 -
Keep in the fridge for up to 5 days or freeze for no more than 4 months.
02 -
Add a splash of liquid while warming it back up if it thickens too much.