Time 1h Yield 4 Number Of Ingredients 7 Steps:
Rinse peas and toss with salt and pepper. Transfer to the bottom of a multi-functional pressure cooker (such as Instant Pot®); add chicken broth, tomatoes, ham, red onion, and garlic. Close and lock the lid. Select Bean setting and high pressure according to manufacturer’s instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.
Time 30m Yield 10 servings. Number Of Ingredients 8 Steps:
Rinse and sort black-eyed peas. Transfer to a 6-qt. electric pressure cooker. Stir in water, ham, onion, garlic, seasoned salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Serve with a slotted spoon. If desired, sprinkle with green onions. , Freeze option: Freeze cooled pea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Time 5h20m Yield 12 servings. Number Of Ingredients 15 Steps:
Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.
Time 10h45m Yield 4 Number Of Ingredients 15 Steps:
Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain peas. Dice ham and reserve the bone. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish. Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot. Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil. Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone. Serve over warm rice with crumbled bacon and green onions sprinkled over top.
