Pressure-Cooker Black-Eyed Peas with Ham
Here's a regional favorite I grew to love after moving to the South, pressure-cooker black-eyed peas. You'll never want to eat canned black-eyed peas again! Serve the dish as a side with grilled chicken, or make it your main course and round out the meal with greens and cornbread. —Tammie Merrill, Wake Forest, NC
Total TimePrep: 10 min. Cook: 20 min. + releasing
- 1 package (16 ounces) dried black-eyed peas
- 4 cups water
- 1 cup cubed fully cooked ham
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons seasoned salt
- 1 teaspoon pepper
- Thinly sliced green onions, optional
- Rinse and sort black-eyed peas. Transfer to a 6-qt. electric pressure cooker. Stir in water, ham, onion, garlic, seasoned salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
- Serve with a slotted spoon. If desired, sprinkle with green onions. Freeze option: Freeze cooled pea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.