Trinidadian Black-Eyed Peas

Recipe by: Susan

• 1 1/2 cups blackeyed peas
• 3 scallions, finely sliced (white and green parts)
• 1 celery stalk, diced
• 1 carrot, diced
• 1/2 green pepper, diced
• 1/2 tsp. dried thyme
• 1 tsp. paprika
• 1/4 tsp. crushed red pepper
• 1/2 tsp. ground allspice
• 1/2 tsp. ground mustard powder
• 3 1/2 cups water
• 1 tsp salt (optional)

Pick over the black-eyed peas and wash well.  Place them and all other ingredients, except salt, into a pressure cooker.   Lock the lid in place, and bring the cooker up to high pressure.  Cook at high pressure for 11 minutes, and then bring the pressure down using a quick-release method.

Check the seasonings and add more if necessary.  Add the salt and simmer for 10 minutes.  Serve over brown rice.

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