Black-Eyed Peas

Name: Black-Eyed Peas
Prep time: 10 min
Cook time: 40 min
Yield: 12
Cuisine: Deep South,
Ingredients: 6 slices thick-cut bacon cut into 1/4-inch pieces; 1 medium yellow onion finely chopped; 1 1/2 tsps garlic powder; 1/2 tsp salt; 1/2 tsp black pepper ground; 1/4 tsp red pepper ground; 4 cups reduced sodium chicken broth; 2 cups water; 2 bay leaves; 1 pound dried black-eyed peas picked over; 1/2 pound (8 oz) ham steak cut into 1/2-inch chunks; 1 tbsp apple cider vinegar; 1 tsp sugar

Prep these hearty black-eyed peas in your Instant Pot® for a time-saving shortcut or see our stovetop method in the tips section below. Often thought to bring luck and fortune in the coming year, they can be served with collard greens and cornbread for a traditional Sout... Read More Read Less

10m

PREP TIME

40m

COOK TIME

175

CALORIES

13

INGREDIENTS

Servings: 12

Ingredients

6 slices thick-cut bacon, cut into 1/4-inch pieces
1 medium yellow onion, finely chopped
1 1/2 teaspoons McCormick® Garlic Powder
1/2 teaspoon salt
1/2 teaspoon McCormick® Pure Ground Black Pepper
1/4 teaspoon McCormick® Ground Cayenne Red Pepper
4 cups reduced sodium chicken broth
2 cups water
2 McCormick® Bay Leaves
1 pound dried black-eyed peas, picked over
1/2 pound (8 ounces) ham steak, cut into 1/2-inch chunks
1 tablespoon apple cider vinegar
1 teaspoon sugar

KEY PRODUCTS

INSTRUCTIONS

1 Heat Instant Pot® on SAUTE function on high heat. Add bacon; cook and stir until browned and crispy, about 6 to 8 minutes. Remove bacon using a slotted spoon to a paper-towel-lined plate, reserving drippings in pot. Set aside until ready to serve.
2 Add onion to pot; cook and stir 6 minutes or until softened. Stir in garlic powder, salt, pepper and cayenne; cook 1 minute longer
3 Stir in broth and water, scraping up any brown bits on bottom of pot. Stir in black-eyed peas, ham and bay leaves. Close lid. Set valve to Seal.
4 Set to cook for 25 minutes on BEANS/CHILI function. When done, quick release the pressure. Let stand 5 minutes before opening lid. Stir in reserved bacon, vinegar and sugar.

Test Kitchen Tips:
•For a double dose of good luck, stir in some of your favorite prepared collard greens along with the black-eyed peas. After cooking and removing bacon from pot, add greens and sauté just until heated through. Remove from pot and set aside with bacon. Continue as directed, adding an additional 1 tablespoon vegetable oil along with onion as needed. Stir in bacon and greens before serving.
•If you prefer your black-eyed peas a little brothier, stir in an additional 1/4 cup water or broth before serving.

To prepare this Black Eyed Peas recipe on the Stovetop, soak black-eyed peas as directed on package. Heat large saucepan on medium-high heat. Cook bacon 6 to 8 minutes until crispy; remove with slotted spoon to paper towel lined plate, reserving drippings in pan. Set bacon aside. Add onion to pan; cook and stir 6 minutes until softened. Stir in garlic powder, salt, pepper and cayenne; cook 1 minute longer. Stir in broth and water, scraping up any browned bits from bottom. Stir in black-eyed peas, ham and bay leaves. Bring to boil; reduce heat to low and simmer, covered, 30 minutes. Remove cover; simmer 10 minutes longer or until black-eyed peas are tender. Remove bay leaves. Stir in vinegar, sugar and reserved bacon before serving.