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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