Charishmas Delicious Pressure Cooked Black Eyed Peas Chauli Food

CHARISHMA'S DELICIOUS PRESSURE COOKED BLACK-EYED PEAS (CHAULI)

Steps:

• Heat oil in a pressure cooker on medium flame.
• Once its hot, toss in the green chilli, garlic, ginger and onions.
• Saute for 5-7 minutes or until the raw smell of the ginger and garlic is gone, and, they smell aromatic, and appear golden-brownish in colour{appearance}.
• Add turmeric and red chilli powders.
• Stir-fry for 5 minutes.
• Stir in the drained black-eye peas and cook, covered, on full flame for 5 minutes, stirring every 2 minutes.
• Fold in the chopped tomato and salt.
• Mix well and cook for 5 minutes.
• Stir in 3 cups of water, mix well and close the cooker with its lid.
• Cook on full flame{high heat} until the first whistle is heard.
• Then, lower flame for 2 minutes before you increase it again to full heat and cook until you hear the second whistle.
• Likewise, lower heat again for 3 minutes, before you increase it again to full and hear the third whistle.
• Now, switch off the source of heat/gas stove/electric unit, and allow the black-eye peas to cook in the heat that has built up in the pressure cooker, until the pressure is gone and the lid can be easily opened.
• Open the lid and serve the chauli hot with rotis/Indian flatbreads and/or plain long-grain white Basmati rice/Charishma's Cumin Rice{recipe posted separately}.
• Enjoy!

SWISS CHARD WITH BLACK-EYED PEAS

Steps:

• Chop the stems and leaves of 1 large bunch rainbow chard. Cook 3 smashed garlic cloves in 1/4 cup olive oil in a skillet, 1 minute. Add the chard stems; cook until tender, 5 minutes. Add one 15-ounce can black-eyed peas (drained; 1/4 cup liquid reserved). Cook 5 minutes, then add the reserved liquid. Add the chard leaves and let wilt, 4 minutes. Season with hot sauce.

SLOW-COOKER BARBECUE HAM AND BLACK-EYED PEAS

Steps:

• Whisk the beef broth, tomato paste, maple syrup, molasses, vinegar, Worcestershire sauce, mustard and chili powder in a 4-quart slow cooker. Add the leek and set the pork on top; nestle the thyme sprigs in the liquid. Add the black-eyed peas. Cover and cook on low until the pork is fork-tender, 7 to 8 hours, or on high, 4 hours.
• Remove the pork to a cutting board and slice. Add up to 1 cup water to the beans in the slow cooker to loosen; serve with the pork. Top with thyme.

PRESSURE-COOKER BLACK-EYED PEAS WITH HAM

Steps:

• Rinse and sort black-eyed peas. Transfer to a 6-qt. electric pressure cooker. Stir in water, ham, onion, garlic, seasoned salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Serve with a slotted spoon. If desired, sprinkle with green onions. , Freeze option: Freeze cooled pea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

BEST EVER BLACK-EYED PEAS

Steps:

• Sort and wash peas; place in a large Dutch oven.
• Add remaining ingredients and bring to a boil.
• Cover, reduce heat and simmer for 1- 1 1/2 hours, or until peas are tender.

JILL NUSSINOW'S SMOKY-SWEET BLACK-EYED PEAS AND GREENS FOR THE INSTANT POT

Steps:

• For the sauté, use the sauté setting over normal, or medium heat, and heat the oil (if using). Add the onion and sauté until transparent, 5 minutes. Then add the garlic and peppers and sauté for a minute more.
• For the first pressure cook, add the smoked paprika, chili powder and black-eyed peas and stir. Add the dates and water but do not stir. Put the lid on the Instant Pot and cook at high pressure for 3 minutes. Let the pressure release naturally.
• For the second pressure cook, open the lid carefully. Add the tomatoes and greens. Return to high pressure for 1 more minute, then turn the valve to release manually. Add salt to taste.
• To serve, you can add as much hot sauce as you want to the pot or pass it at the table so diners can add it themselves.