Gentle Readers, don’t believe all that you read on the internet. Especially if it concerns the cooking time for black-eyed peas in an InstantPot. This dish is one of our favorites, and has a lot of toppings, which we happened to have leftover from this and that.
If you have to choose, don’t skip the tomatoes. They add a freshness that brightens the dish and my mood. Yes, I’m Southern, and yes I can cook dried beans without putting a pig leg in there. Though I eat meat, I don’t like to sacrifice flavor for the rest of the family. Here’s how.
Vegetarian Hoppin’ John InstantPot Recipe
Once more, this is a combination of much Internet research, a lifetime of cooking and eating black-eyed peas, while also paying homage to Bill Smith’s rendition at the Chapel Hill institution Crook’s Corner. I use ghee instead of bacon fat, and the Parmesan rind adds unbelievable depth of flavor.
1 bag of dried black-eyed peas (let’s be honest, they were what’s left during the recent raid on dried beans, I picked up an extra one on principle)
2 healthy Tablespoons of ghee
2 carrots, peeled and diced
1/4 onion, chopped
1 teaspoon salt
3 or 4 good grinds of black pepper
1/2 teaspoon dried thyme
1 bay leaf
6 cups water
1 Parmesan rind (most grocery stores sell these, and they rock, otherwise you can chop the end off of your Parmesan and toss it end, or start saving them going forward)
1-2 cups cooked rice
shredded cheddar cheese
2 scallions, chopped, white and green parts
1 tomato, diced
4 strips of facon bacon, cooked and crumbled
hot sauce, optional, but is it really?
- Wash and rinse the black-eyed peas, picking out any bad ones or stones. Drain well.
- Set up your InstantPot, turn on Sauté function and wait until it says HOT.
- Put the ghee into the InstantPot, let it melt and warm up, then sauté the carrots and onion until they are soft but not burning, a few minutes.
- Add the salt, pepper, thyme, and bay leaf. Stir well. Add the water and Parmesan rind, stir well. Add the black-eyed peas, and stir however you’d like to at this point.
- Put the lid on the InstantPot, set the lid to sealed/pressure. Cancel the program and set to cook at High Pressure for 15 minutes. Once it cooks, let it Natural Pressure Release for 15 minutes.
- Open the pot, stir, discard the bay leaf and the Parmesan rind. Taste for seasoning and adjust salt if needed.
- Serve black-eyed peas over cooked rice, topping with cheese, scallions, tomato, and facon. Dash with hot sauce and enjoy.
Coming up next, Homemade Granola Bars from The Practical Cook Junior.