Ewa Riro
The dish we had included smoked turkey but most recipes online included crayfish. Since I can't eat fish and smoked turkey was also out for logistical reasons I added a couple drops of liquid smoke. Any of the above mentioned ingredients work.
12 oz. black eyed peas
2 bay leaves
2 onions, chopped
1 red bell pepper
1 large tomato
1 habanero
2 Tbsp. palm oil
1 tsp. bouillon(chicken or vegetable)
3 drops liquid smoke (optional)
Place the beans, 1/2 of an onion, chopped, 4 cups of water, and 2 bay leaves in an instapot. Cook on highest pressure for 8 minutes. quick release.
Drain the beans and set aside.
Meanwhile puree the bell pepper, tomato, habanero, and 1 onion.
In the instapot on sauté heat the palm oil and remaining half an onions, chopped. Cook until the onion is translucent. Add the pepper mixture form blender. Cook, sitting, for 5 minutes until thickened and reduced.
Add the chicken bouillon cube and liquid smoke and stir in. Add the drained beans and stir thoroughly to cook. Simmer over medium heat, stirring, for 5 minutes.
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