Smokey black-eyed peas over cheesy grits
Well, this recipe marked a couple of firsts for me. First time making black-eyed peas and first time using an Insta Pot. I am not going to lie, I enjoyed both very much.
This recipe will be a little longer, because I am including instructions on making with and without Insta Pot.
I want to also give a small review of the first time use of my Insta Pot. I was a little hesitant to get this pressure cooker. I love cooking, and the time spent in the kitchen is a wonderful time for me. I love the zen that comes with preparing and cooking my food.
So why on earth would I invest in something that takes that away. I will tell you why. ITS SUMMER AND WE HAVE ALREADY BEEN TO 118* THIS YEAR. Turning my oven on is not a welcome thing. No matter how well my air conditioner works, my kitchen and dining room heat up when that oven goes on.
It didn't heat up at all with my Insta Pot. (I name all my toys, so from hear on out, my Insta Pot is now going by Roxie)
I was also not sure about trying to figure out recipes that would be as good as what I make on the stove top. Again, judging just by her first use with me, I am very happy. The black-eyed peas were soft and beautiful. I cooked them from hard, un-soaked, to finished and beautiful in well under an hour.
So lets jump into this easy recipe and I think you will enjoy it as much as I did.
1 1/2c washed, uncooked black-eyed peas (I did not soak)
1 medium yellow onion, peeled, cut in half, and sliced into half moon slices that are about 1/4 inch thick.
4 cloves garlic, peeled and smashed. Chop until very small
8 oz. mushrooms, cleaned and sliced thin
1 large bunch Tuscan kale, washed, stems removed and chopped into small pieces
2 tsp. liquid smoke
1/2 tsp. smoked paprika
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt (optional)
1/2 tsp. black pepper
1/2 tsp. ground cumin
1/2 tsp. chipotle powder
about 2 cups water
For the grits: (this will be done stovetop)
1c white grits
pinch of salt
up to 1 tablespoon your favorite hot sauce
1/4c nutritional yeast
1/2c unflavored plant milk
OK, lets get cooking. I will start with the black-eyed peas.
Get all your ingredients together, because it makes it much easier to assemble.
Open your Insta-pot and turn it on to saute. Put the onions, garlic and mushrooms in. Saute for about 5 minutes, stirring often. Add the chopped kale.
Stir well, and saute for another 2 minutes. Add the rinsed black-eyed peas, and stir them in well.
Add all of the spices, liquid smoke and water.
Stir well. Turn the Insta-pot off and close the lid. Make sure the knob on top to pressure, and turn the Insta-pot to manual. Set the time to 35 minutes, and let it do its thing. We are going to do slow pressure release on this recipe.
After it is done, and is waiting to cool down enough, lets make our grits.
In a medium pan, add water and salt and bring to a boil over medium high heat. Slowly whisk in the grits, and keep whisking for 5 minutes. (if you are using regular grits, it will take longer, look on instructions)
When it has thickened, remove from heat and add the milk, hot sauce and nutritional yeast. Whisk well, and place back on heat, and turn on low. Cover and keep warm.
When the pressure lock goes down, and you can open the top, you are ready to serve. Place down a layer of grits and then with a slotted spoon add the black-eyed peas and greens. Season with salt and pepper as you see fit. Maybe a splash of hot sauce. Enjoy!!
You will need to precook or used canned black-eyed peas that have been drained.
In a large saute pan (that has a lid) over medium high heat, saute the onions, garlic and mushrooms. Saute for 5 minutes, stirring often. Add the prepared kale, and saute another 5 minutes.
Add the black-eyed peas, and stir well. Saute for 2 minutes more, add spices, liquid smoke and water. Stir well, and cover. Allow to come to a simmer, and then cover. Turn to low and cook for 20-30 minutes. 10 minutes before finished, make the grits as above.
Then serve as above. :)