Ingredients
12 ounces soaked black eye peas (about 3 cups)
1 cup red lentils
Olive Oil
2 celery stalks diced
1 small yellow onion diced
2 carrots peeled and diced
1 red bell pepper diced
4 cloves of garlic minced
1 small jalapeno seeded and minced
2 teaspoons Shifty’s Red Seasoning (see notes in blog)
4 cups chicken or vegetable broth
sprigs of fresh herbs, parsley, rosemary, thyme
Instructions
Set your instant pot to the saute’ mode, once the inner pot is hot give a good swirl of olive oil. Add the veggies, garlic and jalapneo cook stirring occasionally until the onions turn translucent, 3 – 5 minutes. Add the soaked black eye peas, broth, seasoning and fresh herbs. Give a good stir.
Place the lid on, locking it into place. Set the steam release knob to the sealing position. Press the pressure cook or manual button on high for 5 minutes. Allow for a natural release for 10 minutes. Carefully turn the steam release knob to venting.
When all the steam is released carefully remove the lid and stir in the red lentils. Replace the lid locking into place, make sure the steam release knob is set to sealing, using the manual or pressure cook button to high for 1 minute. After the cooking time is up instantly and carefully turn the venting knob to release the steam.
When all the steam has been released carefully remove the lid. You can discard the stems of fresh herbs. Taste and adjust the seasoning. If you would like the peas more soupy you can add more broth.
Notes
* for dry peas that are not pre soaked, use 1 1/2 cup dry black eyed peas and increase the initial cook time to 15 minutes (instead of 5 minutes) the remainder of the cooking instructions stay the same.
* if you would like to add pork product add 1 cup diced (bacon, ham, pancetta) to the veggies as you are sauteing. If you have a ham hock you can add it to the pot when adding the peas.