With the added flavours from bacon and pork sausages and plenty of veggies, these Instant Pot black-eyed peas and cooked them to perfection.
1 tbsp butter or olive oil
1 medium onion, diced
3 rashers of thick bacon, chopped
5–6 oz good-quality pork sausage (chicken or turkey sausage can also be used)
1 stalk of celery, diced
1/2 large bell pepper, diced (any colour, or one carrot)
3 cloves garlic, minced or finely diced
2 cups dry black-eyed peas
2 tsp dried thyme or fresh
1 bay leaf
2 tsp Cajun/Creole seasoning like this
2 cups or more collard greens or kale, roughly diced
5 cups chicken broth (you can do chicken stock cube and water)
2 tablespoons of lemon juice (lifts up the dish)
Salt and pepper to taste (depends on how salty the bacon and the chicken broth)
- Turn the Instant Pot on and press the Sauté function key. Add the butter, onions and bacon and sauté for 4-5 minutes. In the meantime, cut away some of the skin from the sausage and squeeze out the ground meat mixture in small chunks.
- Add the pork sausage, celery and bell pepper and stir through. Add the rest of the ingredients, stir through and press Cancel to stop the Sautéing.
- Pop and lock the lid and set the Instant Pot to Manual, HIGH pressure, for 10 minutes. After 3 beeps, the Instant Pot will start to build up the pressure and cooking will begin. Once the cooking stops, allow 10 minutes for natural pressure release, then do the quick release and open the lid.
- Stir in the lemon juice and taste for salt and pepper. You can also add a little cayenne pepper if you like more heat.
Kale can be used instead of collard greens. Diced ham or ham hock meat can be used instead of bacon.
- Serving Size: 1.5 cups
- Calories: 406
- Sugar: 8.7 g
- Sodium: 1092.9 mg
- Fat: 15.9 g
- Saturated Fat: 6 g
- Carbohydrates: 44.3 g
- Fiber: 13.4 g
- Protein: 23.1 g
- Cholesterol: 31 mg