Hoppin' John
- 2 cups dry black-eyed peas
- 6 cups water
- 1 tablespoon salt*
- - - - - - - - - - - - - - - - - - - - - - 6 slices bacon, diced
- 1 large onion, chopped (about 1 cup)
- 1 small red pepper, chopped (about 1 cup)
- 2 stalks celery, chopped (about 1 cup)
- 2 large cloves garlic, minced
- 4 cups chicken stock
- 1/4 teaspoon crushed red pepper
- - - - - - - - - - - - - - - - - - - - - - 1 1/2 cups cooked rice
Add peas, water, and salt to Presto® 4-, 6-, or 8-quart Pressure Cooker. Bring to a boil with cover removed; boil 2 minutes. Turn off heat, place cover loosely on cooker and let stand for 1 hour. Drain water; remove peas and set aside.
Fry bacon in pressure cooker over medium heat until crisp. Remove bacon and set aside. Drain all but 1 1/2 tablespoons fat from pressure cooker. Add onion, pepper, and celery to cooker; sauté until onion is just tender. Add garlic and sauté 30 seconds. Add reserved peas, stock, and crushed red pepper. Close cover securely. Place pressure regulator on vent pipe. COOK 4 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Stir in reserved bacon and rice.
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*Use of salt in soaking is not necessary, but it helps the peas keep their shape and exterior skins intact.