No need to soak beans, peas, or lentils if you can use an instant pot! Filled with fiber and flavor, protein, and good luck, too, black-eyed peas make a scrumptious stew. The beauty of the instant pot is throwing all the ingredients in together, setting the pressure and walking away to do other things while it is cooking.
Ingredients:
- 1 tablespoons olive oil
- 1 onion, diced
- 4 carrots, cut into coins
- 3 celery ribs, diced
- 1 15oz can fire roasted tomatoes
- 4 cloves garlic, finely chopped
- 6 cups vegetable or chicken broth (can also use in combination and/or water)
- 1 pound bag dried black-eyed peas, rinsed
- 2 bay leaves
- 2 tablespoons Cajun seasoning like “Slap Ya Mama”
- Salt and pepper to taste
Directions:
- Turn instant pot to sauté, add olive oil.
- When hot, add onions, sauté for 3 minutes, stirring occasionally.
- Add carrots and celery, sauté for another 3 minutes, stirring occasionally.
- Turn off sauté feature, add garlic, stir to combine.
- Pour in broth, tomatoes, dried black-eyed peas, Cajun seasoning, bay leaves; stir to combine.
- Close lid, pressure cook on High for 17 minutes (make sure vent is closed!)
- Let release naturally for 15 minutes.
- Release remaining pressure by turning vent to open.
- Once all pressure is released, open lid, stir to combine. Remove bay leaves.
- Season with salt and pepper to taste.
Tips:
Serve with crusty whole grain or sourdough bread. This recipe thickens over time. It is even more delicious the second day! This can be frozen in an airtight container for 3 months (cool completely before freezing). If you don’t want to sauté the veggies first, then don’t!
Serves 12, Serving size about 1 cup
Nutrition per serving: 253 Calories, 8.4g Fat, 17.5 g Carbohydrates, 5.5g Fiber, 7g Protein