-excerpted from Lenore's
Natural Cuisine cookbook
These black-eyed peas are great as a side
dish with wholesome bread, steamed vegetables or a salad. They also make a
luscious filling for a Mexican-style burrito.
1 cup dried black-eyed peas
3 cups water
1 6-inch strip kombu
1/2 tsp. ground cumin
3/4 tsp. mild chili powder
2 TBS. shoyu, or more to taste
- The night before, pick over black-eyed
peas to remove small pebbles, debris, clumps of dirt and broken
- Wash the peas. Cover peas with water 2
inches above the level of peas. Soak overnight.
- When ready to cook, rinse peas through
a colander. Pour into a pressure cooker with 3 cups of fresh water.
- Bring to a boil. Cook uncovered for 5
- Meanwhile, cover kombu with
water and soak for 5 minutes.
- Cut kombu into 1/2-inch squares. Add
kombu, cumin and chili powder to the pot and lock the lid in place.
Over high heat, bring up to full pressure.
- Place a flame tamer under the pot.
Reduce heat, maintaining high pressure. Cook for 8 minutes.
- Quick-release pressure by placing the
closed pot under cold running water.
- After all pressure has been released,
remove the lid. If peas are tender, add shoyu. If not, replace the lid
and simmer until the peas are done. Then add shoyu.