Pressure Cooker Black-eyed Pea and Collard Green Chili
The combination of this black-eyed pea and collard green chili sounds like a typical Southern dish and understandably, because in the South it is considered good luck to consume on New Year's Day. A colorful dish, the protein-rich black-eyed peas and calcium-rich collard greens are also high in iron. (Recipe and summary excerpted from Vegan Pressure Cooking).
1cupwater(note: I just used 3 cups vegetable broth)
1/4 to 1/2tspsea salt(note: I used way, way more than this and also added some pepper)
chopped green onionfor serving (note: my addition)
Instructions
Halve each collard leaf lengthwise with kitchen shears or a sharp knife, cutting out and discarding the center ribs. Stack the leaves and cut crosswise into quarter-inch (6mm) wide strips.
In an uncovered pressure cooker, heat the oil on medium-high. Add the onion and garlic and saute for about 2 minutes, until the onion begins to soften. Add the carrots and celery and continue to saute for another 3 to 5 minutes.
Add the collard greens, chili powder, cumin, coriander, cinnamon, oregano, and jalapeno and saute for a minute or two.
Add the black-eyed peas, bay leaves, diced tomatoes, tomato sauce, broth, and water. Stir to combine.
Cover and bring to pressure. Cook at high pressure for 10 minutes. Allow for a natural release.
Remove the cover and taste the black-eyed peas. Add salt to taste. If they are not thoroughly cooked, simmer on low, uncovered, until done. Remove the bay leaves before serving.
Notes
I converted this recipe to use with my electric pressure cooker. I followed steps 1-3 on the stovetop in a frying pan, and then transferred that mixture to my pressure cooker along with everything else that is added in step 4. I cooked at high pressure for 15 minutes.I have a much easier time digesting beans that have been soaked, even briefly, to remove some of the phytic acid. So before cooking, I soaked my black-eyed peas in hot water for about 15 minutes, then rinsed and drained them before getting started.