Black-Eyed Pea Soup


I met Joanie Simon at the Devoured Culinary Classic last year during a Restaurant Live Arizona presentation with Chef Justin Beckett. She has been posting recipes of some of her dishes she makes on her monthly email. This one looked really good. She cooked this Black-Eyed Pea soup in a pressure cooker. I don’t own one and made this in a pot instead. It was super delicious and a fun dish to make to start off 2016.

16 ounces black eyed peas, dried
1 yellow onion chopped
12 ounces chopped carrots
2 tsp Better Than Bouillon Chicken
¼ tsp caraway seeds
2 tsp garlic powder
1 tsp Lawry’s seasoned salt
1 Tbs Sriracha
1 tsp paprika
¼ cup balsamic vinegar
1 Tbs oil
8 cups water
12 ounces chopped Andouille sausage
3 cups chopped collard greens

Put dried black-eyed peas in a container and cover in water, 1 inch higher than the beans and allow to soak overnight.
The next day, drain the beans, rinse and place in the pot of an electric pressure cooker. Add in chopped onion, chopped carrots, bouillon, caraway, garlic powder, seasoned salt, Sriracha, paprika, balsamic vinegar, oil and water. Set pressure cooker at 6 minutes on high and allow to cook.
Once the 6 minutes is up on the cooker, release the pressure and add in the sausage and collard greens. Cover the pot again and pressure cook for 2 minutes on high.
Once cooking is completed, keep on warm until ready to serve. Add more salt to taste.
Serve with chopped scallions.


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