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
With cooking pot in Presto® Electric Pressure Cooker Plus, add peas, water, and salt. Select SAUTÉ and bring water to a boil; boil 2 minutes. Press CANCEL. Place cover loosely on cooker and let stand 1 hour. Drain water; remove beans and set aside.
With cooking pot in electric cooker, select BROWN to preheat. Add bacon and fry until crisp. Press CANCEL. Remove bacon and set aside. Drain all but 1 1/2 tablespoons fat from cooking pot. Add onion, pepper, and celery. Select SAUTÉ. Cook until onions are just tender. Add garlic and sauté 30 seconds. Press CANCEL. Add reserved peas, stock, and crushed red pepper. Select BEANS and then adjust time to 3 minutes.
When time is up, allow pressure to 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.