Black-Eyed Peas

Black-eyed Peas

Black-eye Peas are not just a music group. These little beans are lovely served with a bit of side meat. For those who may not know, sidemeat is basically bacon. This dish is traditionally served at New Years with collard greens. They both represent money. The collards are the bills and the Black-eyed Peas are the coins.
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  • 16 Ounces of Dried Black-Eyed Peas
  • 6 Oz. Bacon or other Edible Side Meat Such as Streak”o” Lean chopped into bit sized pieces
  • 1 Ham Hock
  • 1 Tablespoon of Olive Oil
  • 1 Onion chopped
  • 2 Celery Stalks diced
  • 1/2 Tablespoon Red Pepper Flake
  • 2-3 Bay Leaves
  • 1 Sprig of Fresh Thyme
  • 1 Tablespoon Smoked Paprika
  • 4 Cloves Garlic minced
  • 3.5 Cups Chicken Stock
  • 1/4 Tablespoon Black Pepper


  • Rinse the beans and remove anything that may not be a bean (yes sometimes little pebbles are in the bag).
  • Set the Instant-Pot to the sauté function.
  • Add the oil to the pot.
  • Add the onion and celery, cook until translucent.
  • Add the garlic, thyme, red pepper flake, black pepper, and bay leaf, cook for 30 seconds.
  • Add the ham hock, bacon and paprika and cook till it is browned on all sides.
  • Add the chicken stock and black-eyed peas.
  • Cover with the lid and lock into place. Make sure it is sealed and no steam can escape through the release button.
  • Press the Pressure Cook/Manual button, set to 16 minutes.
  • When the pot beeps, do not release the steam just let it sit undisturbed for another 16 minutes.
  • Open the Instant-Pot (you may have to use the steam release button). Pull out the bay leaves and the ham hock, discard them both.


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