Instant Pot Black Eyed Peas

• servings: 8 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 pound dried black eyed peas (rinsed and checked for stones)

1 medium yellow onion (diced)

2 cloves garlic (crushed)

1 teaspoon smoked paprika

2 bay leaves

1 teaspoon fine-grain sea salt

1/2 teaspoon black pepper

pinch red pepper flakes

4 1/2 cups water

4 cups baby spinach or other greens (optional)

Directions

Instant Pot Instructions

Add all ingredients to your Instant Pot, except for the optional greens.

Seal the lid, and set to 12 minutes, high pressure.

Release

Once the cooking cycle is complete, allow the pressure to naturally release for 15 minutes, and then quick-release the remaining pressure.

Mash

Using a potato masher or a hand blender, mash or purée a small amount of the beans (I like to do about 1/4 of the pot), and then stir well. This will thicken the beans and create a lovely broth.

Stir

Add the greens, if using, and then stir until wilted.

Serve with nice crusty bread, over rice, etc.

Stovetop Instructions

combine

Combine all ingredients, except for the greens, in a large, heavy-bottomed pot such as a Dutch oven. Note! For the stovetop method increase the water to 6 cups.

simmer

Bring the black-eyed peas mixture to a boil, then reduce the heat and simmer until the beans are tender - this could take 60-90 minutes, depending on your beans, whether you have hard water, etc.

mash

When the beans are tender, use a potato masher or a hand blender to mash or purée a small amount of the beans (I like to do about 1/4 of the pot), and then stir well. This will thicken the beans and create a lovely broth.

stir

Add the greens, if using, and then stir until wilted.

serve

Serve with nice crusty bread, over rice, etc.

Nutrition

• Calories: 202 kcal
• Total Fat: 1 g
• Saturated Fat: 0.2 g
• Unsaturated Fat: 0.5 g
• Sodium: 319 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 7 g
• Total Sugars: 5 g
• Protein: 14 g