Saturday, December 30, 2017

Mrs. Plant's Instant Pot Hoppin' John

NOTE: It is essential that you use black-eyed peas that have been soaked in water for at least 8 hours before making this dish. I bought pre-soaked black-eyed peas from Sprouts in their refrigerated section. They only carry them for New Year's!

1 yellow onion, diced
2 carrots, chopped small
3 stalks of celery, chopped small
5 small cloves of garlic, minced
1 large bunch of chard (or other green), chopped finely
1 t Liquid Smoke
2 t McCormick’s Salt-Free Garlic and Herb Seasoning
1 t dried rosemary
8 oz. of black-eyed peas, soaked overnight
1 cup wild rice mix (I got mine in the bulk bins at Sprouts and it had 2 kinds of brown rice, black wild rice, and red rice in it)
1 15-oz can of fire-roasted crushed tomatoes
4 cups of vegetable broth
1/2 cup of nutritional yeast flakes
Additional water
Salt to taste

Using the sauté feature (click on adjust to HIGH) on the Instant Pot, steamfry the onions, celery, and carrots with a little bit of water or broth until the onions become translucent.
Add in the rest of the ingredients and add additional water about 1 inch above all of the ingredients.
Seal the top, click the BEAN/CHILI button, and adjust the time to 25 minutes (instead of the default 30). Allow the Instant Pot to come down from pressure naturally.
The stew should be creamy and tasty, and the black-eyed peas and rice should be very tender.

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