The black eyed peas were cooked in the Instant Pot with ham, onions and greens. This was easy and the perfect consistency. The recipe for the bread came from the book Artisan Bread in Five Minutes a Day: This bread is so easy and it was delicious dipping it in to the black eyed peas broth.
Black Eyed Peas: I soaked a bag of black eyed peas (regular size bag) in a bowl of water all night. Strain the black eyed peas. While they are straining; turn saute function on on the IP – add 2 Tbsp of butter or oil (your choice); when butter is melted – add sliced or chopped onions (I had a large onion – I chopped half of it – today I’m going to add the rest as we would have been fine with more onion); turn off saute.
Add 1/2 tsp dried thyme,
1/2 tspn pepper,
1/4 tsp red pepper flakes,
1 tsp kosher salt,
1 Tbsp red wine vinegar,
1 bay leaf.
Add the beans; add whatever meat you have on hand – I had a ham steak – I didn’t chop it up – just tossed in the whole thing – it fell apart during cooking process; I added 4 cups of water – you can mix this with broth as well – I just had a jug of water I wanted to get rid of – usually I use a combo of broth and water.
Pressure cook on high 18 minutes; Now I did a natural release at 15 minutes (you can guess with this part as I was just busy making bread and looked over at this point) I then did a quick release.
I added a bag of collard greens; mixed the greens in; closed the lid and let the greens cook without turning it on – there was enough heat in the pot for the greens to cook
If you can serve bread/rolls with this – it is delicious dipping the bread in to the broth.
As you all know, play with the times and make it work for you. I had a bag of black eyed peas I decided to do something with. 18 minutes worked for me – here in Indiana
Papas Cutting Board 