I was going to make a simple black-eyed pea side dish but ended up focusing on the black-eyed peas. I rinsed about a cup of them, soaked them overnight in ample water, and rinsed them again. I put them in my Instant Pot pressure cooker and added a clove of garlic, minced finely; 1/4 of a bunch of rainbow chard, cut across into 1″ or so lengths; a small-medium sweet potato cut into approximately 3/8″ cubes; 2 medium tomatoes cut into 3/4″ cubes; and 1/2 t ground cumin seed, 1/4 t lemon pepper, and 1/4 t garlic powder. I cooked under pressure for only 5 minutes.
In the meantime, I cooked without oil a little onion and frozen corn just for 2 minutes or so, and then added tricolor quinoa in a ratio, as usual, of 1 part quinoa to 2 parts water, plus a pinch of salt. I brought it to a boil and cooked for a few minutes on low, then turned the heat off and let it sit for 10 minutes.
I got some particularly sweet Vidalia onions last weekend, so quickly grilled some slices. When I was ready to serve, I mixed in to the black-eyed peas fresh squeezed pixie tangerine juice from one small tangerine (I’ve loved the pixies we’re getting and using them instead of lime or lemon juice) and 1/2 t salt. I served the black-eyed pea dish with the quinoa and a salad of cucumber and white carrot, with onion atop.
Ideas for the future
Labels: Beans, Gluten Free, Instant Pot, No Added Fat, Saladmaster, Sweet Potato