Cajun Blackeyed Peas In Your Instant Pot!
Many of the best Cajun dishes were born out of the need to feed a lot of people on a small budget. There were thirteen in my family, and this healthy, delicious dish satisfied the appetites of eleven growing children. It continues to be a favorite in my home, even though there are just the two of us. This recipe freezes well so be sure to make enough to enjoy later!
I’ve made this recipe healthier by removing the ham hocks or sausage that was an integral part of the original recipe. I’ve also added greens at the end to boost its nutritional content. It is typically a spicy dish, but you can certainly control the spice to suit your palate.
Cajun Black-eyed Peas can be served over Spicy Cajun Cornbread which is my favorite way to enjoy this dish, or over rice. Either way, it is bound to become a family favorite in no time.
Cajun Blackeyed Peas
- 2 cups dried blackeyed peas (soaked eight hours or overnight)
- 5 cups water
- 1 large onion, small dice (about 2 1/4 cups)
- 1/2 large green bell pepper, small dice about 1/2 cup (may substitute other mild, sweet peppers)
- 3 cloves garlic, crushed and minced
- 2-3 stalks fresh celery, small dice (about 1 cup)
- 1 link Vegan Field Roast Mexican Chipotle Sausage cut lengthwise into four long strips, then cut across to make 1/4-inch pieces)
- 1-3 teaspoons dried basil leaves
- 1/2 teaspoon dried thyme leaves
- 1 teaspoon cayenne pepper (optional)
- 1/8 teaspoon ground white pepper
- 1/4 teaspoon ground black pepper
- salt to taste (optional)
- 2 handsful spinach, collard greens, or kale torn into bitesized pieces
- It is helpful to have two inner liners to make this dish; one to soak the beans and for the final cooking and one to sauté the vegetables. It isn't strictly necessary. You can soak the beans in a separate bowl and add to the sautéed veggies later.
- Rinse beans. Soak overnight. The next morning, you may discard the soaking water* and add fresh water, just enough to barely cover the beans. The beans have absorbed all the water they are going to so it isn't necessary to cover the beans with more liquid than you wish to have at the end of the cooking process
- To your inner pot add garlic, onions, celery, and bell peppers. Sauté until soft and translucent.
- Add to soaked beans, or add soaked beans to this mixture. Stir in spices except for the salt.
- Set your instant pot to the manual setting for seven minutes, and allow it to release naturally (This takes about thirty minutes.) When the pressure valve has dropped, and it is safe to open the lid, stir in spinach or other greens and salt if using. Allow greens to wilt.
- Serve hot over freshly baked cornbread or brown rice.
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