Basic Black Eyed Peas Recipe 445

Steps:

• *Time Required:* Most time is just waiting for the pressure cooker to finish and the onions to sweat. Prep time is about 5 minutes to sort through the beans and 10 more to chop vegetables. Active cook time is about 10 minutes. This is a big batch of beans, so you can save some for another night, which will save a lot of time. *Pressure cook:* Pick over 2-1/3 cups of dried black-eyed peas to remove the ugly ones (shriveled or discolored ones, stones, etc). Put them in the pressure cooker with 6 cups water, 2 tablespoons olive oil, and 3 bay leaves. Lock lid, heat to high pressure (takes about 14 minutes), then reduce to med-high heat and let rock 7 minutes. Remove from heat and let pressure release naturally (takes about 19 minutes). *Real cooking:* While the pressure cooker heats up, dice your onion, put into a saute pan with 1 teaspoon salt and 2 tablespoons olive oil. Put over medium-high heat and stir for a few minutes until they start to soften. Reduce heat to low and adjust until you can barely hear the onions sizzling. Leave it sizzling for the next 20-30 minutes, which will be long enough to sweat them. They might start to caramelize (a good thing). Give them a stir every 5-10 minutes. Meanwhile, prepare about 1/4 cup each of turmeric, ginger and garlic: turmeric root should be peeled and grated; ginger root should be peeled and diced into small pieces (batonnet to 1/4" x 1/4" strips, then slice off an 1/8" thick dice); and garlic cloves should be sliced 1/8" thick. Also measure the spices (1 teaspoon smoked paprika and 1/2 teaspoon chili powder). When the pressure cooker releases, remove the lid (remaining cooking will not be under pressure). Discard the bay leaves and reserve about 1/2 cup of the cooking liquid. Turn on medium heat under the pot so that the black eyed peas will come to a simmer. Meanwhile, bring the onions to a simmer by increasing heat under the saute pan to medium. Add the grated turmeric and stir for about 2 minutes. Add the spices and stir another 30 seconds. Deglaze the pan with the reserved cooking liquid, 1 tablespoon vinegar and 1 teaspoon of Worcestershire sauce. (Note that Worcestershire will add a lot of flavor, but it contains fish if that is a concern. You vegans know your substitutes.) Combine everything in the pot with the black eyed peas: add the cooked onion mixture, the diced ginger and the sliced garlic. Simmer about 5-10 minutes until the liquid starts to thicken. Keep stirring, because it will want to stick to the pot. *Freeze and Substitute for Canned:* You will have about 7 cups of prepared black-eyed peas (about 14 servings), which can be divided among 4 pint-sized freezer containers (about 1-3/4 cups each) and used in any recipe that calls for a 15.5 oz. can of black eyed peas. Let cool, tighten lids and store in freezer. If you remember in the morning, thaw a container on the counter. Otherwise, you'll need to thaw frozen beans. Either heat them in a rice cooker for about 20 minutes, or in a saucepan over low heat for about 15 minutes, breaking them apart every few minutes. *Notes:* (1) Make 3-4 servings of a simple stew by sautéing a diced onion, then adding a couple minced garlic cloves and one container of black eyed peas. (The black eyed peas already have all the smoky spice that you need.) Heat until it simmers. Meanwhile, chiffonade a bunch of kale or other dark greens. Add those to the pot and simmer a few minutes to your liking. Serve it over rice and call it something fancy like "Kale Chiffonade" or lie and call it "Veggie Hoppin' John." (2) Nutrition data: This food is very low in Cholesterol. It is also a good source of Thiamin, Iron (if you used turmeric) and Manganese, and a very good source of Folate. Each freezer container has about 22 grams of high quality protein.

Steps:

• Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.

Steps:

• Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan.
• Cover with water and bring to a boil.
• Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
• Put the meat in a large stock pot and cook over medium heat for about 5 minutes, until fat is rendered.
• Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
• Add peas and enough water to cover by 2 inches.
• Add pepper flakes, black pepper, thyme, and oregano.
• Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour.
• Uncover and cook for 30 to 45 minutes longer, or until peas are tender.
• Add more water as needed to keep them moist. When the peas are tender stir in the salt and Tabasco, if using.
• Serve with hot baked cornbread and a tossed salad.

Steps:

• In a bowl combine black-eyed peas with water to cover and let stand overnight.
• Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion.
• In a bowl, combine all ingredients with salt and pepper to taste and toss well. Chill mixture, covered, for at least 5 hours and up to 2 days.
• Serve black-eyed peas chilled or at room temperature.