Ingredients

The following ingredients have 4 Servings
  • 1 pound black eyed peas
  • 3 strips bacon (chopped)
  • 1 medium onion (chopped)
  • 1 stalk celery (chopped)
  • 1 jalapeno with seeds and membranes (if you like heat) (chopped )
  • 1 large carrot (chopped)
  • 2 large cloves garlic (minced)
  • 1 teaspoon cumin
  • 1 bay leaf
  • 4 cups low sodium chicken or vegetable broth
  • 1 pound smoked sausage (cut into large chunks)
  • 1/2 cup cilantro (chopped)
  • cooked white rice
  • additional chopped cilantro
  • hot sauce ((We like Crystal's))

Instruction

  • Sift through the black eyed peas, removing any bad beans or errant stones. Place the beans in a large bowl and cover with water so that the beans are submerged by about two inches.  Let the beans reconstitute overnight.
  • Rinse and drain the black eyed peas and set aside.
  • Turn the Instant Pot to sauté mode and let it heat for a minute or two.  Add the chopped bacon and cook for 3-4 minutes or until it renders its fat and starts to crisp.
  • Add the chopped onions, celery, carrots, garlic, and jalapeños.  Saute for 3-4 minutes or until tender and translucent.
  • Stir in the cumin and bay leaf and toss with the vegetables to coat them with the cumin, cooking for about a minute until fragrant.
  • Add the black eyed peas to the pot and stir. Add the broth and sausage chunks.
  • Set the Instant Pot to pressure cook for 12 minutes. (Note: it will take the Instant Pot about 15 minutes to achieve pressure because of the volume of food in the vessel).
  • Let the pressure release naturally. Stir in the chopped cilantro and serve with cooked white rice, additional fresh cilantro and hot sauce if desired.