Although home cook Adam Singletary devised this dish to use up fresh black-eyed peas, it also works with black-eyes straight from the supermarket freezer. The trick is to cook the dish in two stages in the Instant Pot. If you don’t have an electric pressure cooker, plan on spending an hour tending this dish on the stove. Adam’s version used new, small sweet potatoes that didn’t need peeling. Most fresh sweet potatoes from the market would do better peeled.
Makes 6 to 8 servings
- 6 strips bacon, cut into 1-inch pieces
- 1 large onion, diced
- 4 cups frozen black-eyed peas
- 2 cups water or broth
- 2 cups sweet potatoes, peeled, halved lengthwise and sliced
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
- Salt and black pepper to taste
In an Instant Pot on “sauté,” brown the bacon until almost crisp. Add the onion and sauté for 2 minutes. Stir in the black-eyed peas and water or broth. Set the Instant Pot on the pressure cook setting for 10 minutes and close and seal the lid. Allow steam to release naturally.
When it’s safe to open the lid, add the sweet potatoes and cumin and cayenne to the pot. Cover again, seal, and set to “pressure cook” for an additional 10 minutes. Allow steam to release naturally.
When lid can be opened, stir well and add salt and pepper to taste. Serve in bowls or as a side dish.
Recipe courtesy of Adam Singletary