Creamy Southern Black Eyed Peas
Yankees call it the cowpea, a name never heard south of the lilac–crape myrtle line. Southerners also know it as the black-eyed-pea, the pink eye pea, the purple hull pea, the cream pea or the crowder. According to legendary Southern food researcher John Egerton's Southern Food: At Home, On the Road, In History, black-eyed peas are associated with a "mystical and mythical power to bring good luck." As for collard greens, they're green like money and will ensure you a financially prosperous new year
Ingredients
2 medium Yellow onions, chopped
2 Green bell peppers, chopped
2 large Celery stalks, diced
2 Jalapeno peppers, diced without seeds
12 Garlic cloves, minced
4 Bay leaves
3 tablespoons Cajun seasoning
2 teaspoons Smoked paprika
1 teaspoon Dried thyme leaves
1/4 teaspoon Black pepper, ground
2 tablespoons Liquid smoke
3 tablespoons Liquid Aminos
6 cups Vegetable broth
1 lb Black eyed peas, dried
12 oz Collard greens, chopped
Directions
At Home:
- Pour vegetable stock into an Instant Pot.
- Add the black eyed peas, onion, garlic, bay leaf, paprika, thyme, black pepper, liquid smoke, liquid aminos, cajun seasoning and collards.
- Stir the ingredients to combine
- Make sure the beans are soaking and covered in the liquid broth.
- Close the Instant Pot lid and pressure cook on high for 17 minutes.
- When the cooking time is finished, allow a natural pressure release for at least 10 minutes.
- To open the Instant Pot lid, move the valve to "venting" and manually release any remaining pressure, if applicable.
- Remove the bay leaves.
- Remove all water using a freeze dryer of food dehydrator and divide into two servings. Seal each serving in appropriate packaging with an oxygen absorber for freeze drying or vacuum pack if using a food dehydrator.
Package Weight: ____ oz.
At Camp:
Place the black eyed pea mixture in a medium pot. Add ____ cups of water. Cover, bring to a boil stirring frequently. Cook until rehydrated. Allow to finish cooking in an insulated cozy if more time is needed.
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving: ____ cups
- Calories: 478
- Total Fat: 0.9 g
- Cholesterol: 0 mg
- Sodium: 1766 mg
- Total Carbs: 92 g
- Dietary Fiber: 21 g
- Protein: 34 g