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Creole Black-eyed Peas Recipe

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★★★★★

4.8 from 289 reviews

A flavorful Creole Black-eyed Peas recipe featuring sautéed vegetables and smoky spices, cooked quickly in an Instant Pot or slowly simmered on the stovetop. Perfect served over rice for a comforting and hearty meal.

Ingredients

Scale

Vegetables

  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 rib celery, chopped
  • 3 cloves garlic, minced

Peas & Liquids

  • 2 cups dried black-eyed peas, picked over and rinsed
  • 5 cups water
  • 15 ounces canned diced tomatoes

Seasonings

  • 1 tablespoon hot sauce (or to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne (or more to taste)
  • 1/2 teaspoon Liquid Smoke flavoring (or smoked salt to taste)

To Serve

  • Cooked rice

Instructions

  1. Sauté Vegetables: Heat a large pressure cooker over high heat using the Sauté function on the Instant Pot. Add the chopped onion and cook until it begins to brown. Then add chopped green bell pepper, celery, and minced garlic, cooking for an additional 2 minutes. Add a tablespoon or two of water if the mixture starts to stick.
  2. Pressure Cook Peas: Add the rinsed black-eyed peas and 5 cups of water to the pot. Stir well, scraping the bottom to release any browned bits. Seal the pressure cooker and set it to cook at high pressure for 10 minutes using the Manual setting. Once finished, allow the pressure to release naturally before opening the lid.
  3. Add Remaining Ingredients and Simmer: After opening the cooker, add the canned diced tomatoes, hot sauce, oregano, salt, black pepper, and cayenne. Return the pot to the heat and simmer with the Sauté mode on low for 15 to 30 minutes, stirring occasionally to prevent sticking and until the peas are very soft and the mixture thickens.
  4. Add Liquid Smoke and Finish Cooking: Stir in the Liquid Smoke or smoked salt and cook for an additional 5 minutes to infuse the smoky flavor thoroughly.
  5. Serve: Spoon the creole black-eyed peas over cooked rice and offer additional hot sauce on the side for extra heat.
  6. Alternative Stovetop Method: Soak dried peas overnight, drain, and sauté the vegetables as described. Add peas and remaining ingredients except Liquid Smoke with enough water to cover peas by one inch. Simmer covered on the stovetop for 1.5 to 2 hours until peas are tender, adding water as needed. Stir in Liquid Smoke and cook for 5 more minutes before serving.

Notes

  • Soaking peas overnight before stovetop cooking reduces cook time and helps achieve tender peas.
  • Adjust hot sauce and cayenne pepper according to your preferred spice level.
  • Liquid Smoke adds authentic smoky flavor; smoked salt can be substituted if preferred.
  • Stir frequently during simmering to avoid sticking or burning at the bottom of the pot.
  • This dish is traditionally served over rice but pairs well with cornbread or as a hearty side.

Keywords: Creole, Black-eyed Peas, Instant Pot, Vegetarian, Southern Cooking, Comfort Food, Spicy, Smoky

Find it online: https://yumwithmia.com/creole-black-eyed-peas-recipe/