Southern Black-Eyed Peas

Smoky bacon, spicy red chile flakes, and savory onion, bell pepper, and celery permeate this delicious Southern favorite. Serve it alongside stewed collard greens and corn bread for a complete meal. Jar size: 3 1/2 to 4 cups

Cuisine

African

Course

Dinner, Lunch, Main Course, Soup

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free

Cooking Technique

Pressure Cook

Keywords

15-30 min, 6-8 servings, african, balsamic vinegar, chicken broth, contributed, cook 20 min, dinner, dried bell pepper, dried black-eyed peas, dried celery, dried garlic, dried onion, dried thyme, easy, gluten free, lunch, main course, Pamela Ellgen, prep 5 min, pressure cook, real bacon bits, red chile flakes, sea salt, smoked paprika, soup

Prep Time

5 min

Cook Time

20 min

Servings

6-8 Servings

Ingredients

1/4 cup real bacon bits
2 tablespoons smoked paprika
1/4 teaspoon red chile flakes
1/3 cup dried onion
2 teaspoons dried garlic
1/4 cup dried celery
1/4 cup dried bell pepper
1 teaspoon dried thyme
1 teaspoon sea salt
2 3/4 cups dried black-eyed peas
6 cups chicken broth
1 tablespoon balsamic vinegar

Instructions

Layer the dry ingredients in the jar in the order listed.
Place all of the jarred ingredients into the Instant Pot. Add 6 cups of chicken broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manualon High for 20 minutes. Allow the steam pressure to release naturally for 15 minutes, then release any remaining pressure manually.
Stir in 1 tablespoon of balsamic vinegar.

Notes