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Spicy Black-Eyed Peas and Beans




Source of Recipe


Angela Lowry


Recipe Introduction


An old traditional stand-by. Be sure to rinse your beans after soaking to help reduce the enzymes which may cause digestive upset.


List of Ingredients




1/3 cup black-eyed peas, soaked overnight
1/3 cup black beans, soaked overnight
8-10 ounces andouille sausage, diced
1 small onion, chopped
2 celery ribs, chopped
1 teaspoons dried thyme
2/3 cup converted white rice
1 can (10 ounces) diced tomatoes with chilies
2 1/2 cups water or vegetable stock
salt and freshly ground pepper
chopped fresh cilantro

Recipe



Put the sausage in the pressure cooker and cook over medium heat until it begins to brown and render some fat. Add the onion, celery and thyme.

Cook uncovered until onions begins to soften, about 4
minutes. Add the drained peas and beans, the rice, tomatoes with their liquid and water or vegetable stock.

Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 12 minutes.

Allow pressure to subside.

Season with salt and pepper to taste and sprinkle with chopped
cilantro.