Jill Nussinows Smoky Sweet Black Eyed Peas And Greens For The Instant Pot Food

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

Jill Nussinow's Smoky-Sweet Black-Eyed Peas and Greens for the Instant Pot image

The pressure-cooked combination of sweet, smoky, and hot and the freshness of the greens is delicious any time of the year.

Provided by Kathy Hester

Categories Instant Pot Pressure Cooker Pea Bean Leafy Green Collard Greens Kale Date Vegan Vegetarian Wheat/Gluten-Free Dinner Garlic Tomato

Yield Serves 6

Number Of Ingredients 18

Ingredients

Sauté ingredients:
1 tsp (5 ml) oil (or *dry sauté or add a little water/vegetable broth)
1 medium to large onion, thinly sliced
3 cloves garlic, minced
1 cup (149 g) diced red pepper
1 small jalapeño or other hot chile, minced
Pressure cooker first cook:
2 tsp (4 g) smoked paprika
1-2 tsp (3-5 g) chili powder
1 1/2 cups (218 g) dried black-eyed peas, soaked overnight and drained
4 dates, finely chopped
1 1/2 cups (355 ml) water or vegetable broth, plus more as needed
Pressure cooker second cook:
1 (15-oz [425-g]) can fire-roasted tomatoes with green chiles
2 cups (32 g) chopped greens (such as kale, collards or Swiss chard)
Salt to taste
For serving:
Hot sauce such as Tabasco or Texas Pete

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.

BLACK-EYED PEAS WITH PORK AND GREENS

Black-Eyed Peas with Pork and Greens image

This recipe features black-eyed peas, and three kinds of pork. How can that not bring good fortune? This is my variation of Hoppin' John, which is black-eyed peas, rice, and pork stewed together, usually served with some kind of greens and cornbread.

Provided by Chef John

Categories Main Dish Recipes Pork Ham

Time 10h25m

Yield 8

Number Of Ingredients 17

Ingredients

1 pound dried black-eyed peas
1 pound pork neck bones
3 slices bacon, cut into 1/2-inch pieces
1 cup diced onion
1 cup diced celery
1 cup diced carrot
3 cloves garlic, chopped
6 cups cold water
1 bay leaf
1 teaspoon dried thyme
½ teaspoon ground cumin
½ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 (10 ounce) can diced tomatoes with green chile peppers
1 teaspoon salt
6 ounces smoked ham, diced
1 bunch kale, ribs removed and leaves torn into pieces

Steps:

Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside.
Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
Pour cold water and black-eyed peas into pork mixture; increase heat to high.
Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.

Nutrition Facts : Calories 463 calories, Carbohydrate 45.5 g, Cholesterol 65.1 mg, Fat 15.4 g, Fiber 8.6 g, Protein 37.4 g, SaturatedFat 5.1 g, Sodium 1232.6 mg, Sugar 5.8 g

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