Menu Enter a recipe name, ingredient, keyword...

dvdcrn

Basic Black-Eyed Peas

By

Pressure cooked black-eyed peas (substitute in recipes calling for canned). This recipe for basic black-eyed peas has a nice smoky flavor and just a little spiciness.

Google Ads
Rate this recipe 4.4/5 (12 Votes)

Ingredients

  • 6 cups water
  • 2-1/3 cups dried black-eyed peas (about 14 ounces)
  • 2 medium onions, diced (between 1-1/2 and 2-1/2 cups)
  • 4 inches turmeric root, grated (about 1/4 cup) (or substitute with grated ginger root)
  • 2 inches ginger root, sliced 1/8" thick (about 1/4 cup).
  • 8 cloves garlic, sliced 1/8" thick (about 1/4 cup)
  • 4 tablespoons olive oil, divided
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon Worcestershire sauce (can substitute with tamari to keep it vegan)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 3 bay leaves

Details

Servings 14
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

*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.

You'll also love

Review this recipe

Creamy Vegan Butternut Squash Linguine with Fried Sage Simple Vegetable Curry