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    Black Eyed Peas

    Source of Recipe


    Recipe Introduction

    These turned out beautifully in the IP. They are tender and creamy, but not mushy. If you like a thicker version, just use a potato masher on them until they are the consistency you like. You can substitute good country ham for either the ham hock or the bacon, or both. If you are South of the Mason-Dixon line you must, by law, serve with cornbread.

    Recipe Link:

    List of Ingredients

    1 Tbsp Olive Oil
    1 lg Onion, chopped
    2 Bay Leaves
    6 cloves Garlic, minced
    1 lb Dry Black-Eyed Peas, rinsed
    1 lb Smoked Ham Hock (make sure it is smoked, for best flavor)
    4 slices Thick Cut Smoky Bacon, chopped
    5 cups Water
    2 tsp Better Than Bouillon Ham or Chicken Base, low sodium
    1/4 tsp Pepper


    On sauté setting cook the onions in oil until translucent. Add the bay leaves and garlic and cook for a half a minute. Stir constantly. Add the rest of the ingredients, cancel the sauté setting and put the lid on the IP.

    Set IP to pressure cook for 16 minutes at HIGH. When finished, let the pressure naturally release for 15 minutes. Turn the steam release knob to ‘vent’. When the pin drops down, remove the lid. Discard the bay leaves and remove the ham from the hocks. Put the meat back in the pot with the peas. Taste for seasoning.

    Serves 8.




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