Black-Eyed Peas

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

1 large onion (chopped)
3 TBS parsley (dried)
8 cloves garlic (minced)
2 LB ham cubes
2-3 TBS olive oil
Salt and pepper to taste
1 LB smoked sausage or tasso
½ C green onion (optional)
1 LB black-eyed peas (soaked 6-8 hours or overnight)

Temperature:

In a heavy 5-6 QT pot, sauté onion in olive oil till soft and slightly browned on edges. Add garlic and cook for 5 minutes. Add ham and sausage/tasso, stir fry for 5 minutes. Add soaked beans, parsley, seasonings and water to fill pot 2 inches above beans. Bring to a boil then back the heat down to a simmer and cook for 45 minutes or until beans are tender. Add water as needed to maintain a creamy consistency. Consistency is obtained by frequent stirring during the last 1/3 of cooking time. To thicken (if needed) mash a small amount of cooked beans and stir into the pot. Taste to correct seasonings in last 1/3 time. Serve with rice.

Pressure Cooker Instructions: Sauté ingredients as indicated above. After adding the beans and other ingredients add water to fill pot 1” above beans. Seal the pot and bring to full pressure. Cook for 10 to 15 minutes or until the beans are tender. Thicken the beans by mashing against the side of the pot while stirring, as you are not able to stir/thicken the beans as you cook. Taste to correct seasonings after cooking. If the beans are too thick, add water to suit. If they are too thin and watery, continue cooking the beans with the cooker lid off to evaporate some of the water. Serve with rice.

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