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instant pot black eyed peas

Instant Pot Black-eyed Peas with Bacon

Southern classic instant pot black eyed peas with cacio e pepe and pancetta bacon for an Italian fusion of flavors.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: Modern Soul Food, Soul Food
Diet: Low Fat
Servings: 6 people
Calories: 246kcal
Author: Marwin Brown

Ingredients

For the black eyed peas

  • 4 slices pancetta bacon
  • 1 medium onion diced
  • 3 garlic cloves diced
  • 1 medium red bell pepper diced
  • ¼ cup cider vinegar
  • 1 bay leaf
  • ½ tablespoon smoked paprika
  • ½ tablespoon kosher salt
  • 1 teaspoon black pepper
  • 2 fresh thyme sprigs
  • 2 cups dried black eyed peas
  • 6 cups water

For the cacio e pepe

  • Pecorino Romano grated
  • Cracked pepper

Instructions

  • Turn the Instant Pot on "Saute" and heat the olive oil. Sauce the bacon 3-4 minutes.
  • Add the onion, garlic and red peppers and saute until tender, about 3 minutes.
  • Add the smoked paprika, salt, and pepper and cook until fragrant, about 1 minute.
  • Turn the Instant Pot off, and stir in the water and apple cider vinegar, then deglaze by using a wooden spoon to stir and scrape browned bits at bottom of the pot loose. Add thyme, bay leaf and any additional seasoning.
  • Mix in black-eyed peas
  • Lock the lid, and set the Instant Pot to high pressure for 20 minutes.
  • When the timer goes off, quick release the pressure and carefully open the lid. Season the blacked peas with more salt and pepper sauce to taste. Stir to make sure the flavors are combined well. Let warm for 5-10 minutes or more before serving.
  • Serve black-eyed peas in shallow bowls. Top each bowl with grated cheese and black pepper. Amounts depend on preference.

Notes

  • Add vinegar after cooking to keep the peas creamy, not tight.
  • Rinse and sort your dried beans to make sure no little pebbles are present
  • Soaking the black eyed peas is unnecessary
  • Follow the recipe exactly and saute the pancetta and vegetables first followed by the deglazing
  • Be sure to allow pressure to fully release naturally, so that the beans absorb as much of the flavorful liquid as possible

Nutrition

Calories: 246kcal | Carbohydrates: 37g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 654mg | Potassium: 732mg | Fiber: 6g | Sugar: 5g | Vitamin A: 950IU | Vitamin C: 28.5mg | Calcium: 68mg | Iron: 5mg
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