Servings: 4 People
Black Eyed Peas Ingredients
Black Eyed Peas Instructions
Turn the pressure cooker on to the Saute function. When the display reads Hot, add the oil.
Add the onion, garlic, and bell pepper. Cook, stirring occasionally, until the onion starts to turn translucent.
Add the thyme, smoked paprika, pepper, cumin, and salt. Stir.
Cook for about 30 seconds, stirring frequently.
Add the broth, bay leaves, and tomatoes.
Stir in the black-eyed peas. Add the lid twisting to lock it, and turn the valve to sealing. Cook at high pressure 17 minutes.
Turn the valve to venting. and then let the pressure release naturally undisturbed for 20 minutes. Unlock lid, and remove thyme and bay leaves with tongs. Stir the pot. Test for taste, adding salt and pepper as needed.
Vegetable Stock Instructions
Place all ingredients in a large pot and bring to boil, then reduce to simmer. Cover and simmer for an hour. Remove the dried chilis after about 20 minutes as you don't want them to break down and release the spicy heat from the seeds into the broth.
Remove from heat, Strain and store until ready to use.
Be sure to remove the chipotles from the broth after about 15-20 minutes. Otherwise you'll have some fiery broth after it breaks down and release seeds into the broth.
Calories: 238kcal | Carbohydrates: 41g | Protein: 9g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 77mg | Potassium: 832mg | Fiber: 12g | Sugar: 13g | Vitamin A: 8045IU | Vitamin C: 56.3mg | Calcium: 113mg | Iron: 4.8mg