Monday, November 17, 2014

Black-Eyed Pea Chili

A good thing about black-eyed peas is that they don't need overnight soaking prior to cooking like other dried beans do. With a pressure cooker you can make this flavorful stew from scratch in a matter of minutes.  Serve the chili in a bowl by itself or over rice or baked potatoes.

1/2 cup water
1 large onion, chopped
1 cup green bell pepper, chopped
8 cloves garlic, pressed or minced
1 teaspoon whole cumin seeds (or 1/2 tsp. ground)
2 to 3 Tablespoons chili powder
1 teaspoon oregano
1/4 teaspoon cinnamon
2 1//2 cups dried black-eyed peas
4 cups boiling water

optional: 1/4 cup chopped parsley for garnish

Heat 1/2 cup water in a large pot or pressure cooker, saute onion and bell pepper for 5 minutes, add garlic and spices and saute a minute longer. Add 4 cups boiling water and black-eyed peas, cover and bring up to pressure. Cook at high pressure for 10 minutes allowing pressure to release naturally. Check if black-eyed peas are done.  If necessary, cook a few minutes longer with or without pressure until beans are tender.

If not using a pressure cooker, simmer the beans for 1 to 1 1/2 hours, adding more water if necessary.

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