The dish was unusual—sweeter and spicier than I’m used to. Like most bean recipes, the leftovers tasted even better.
Last-Minute Black-Eyed Pea Chili
- 1 tablespoon safflower or canola oil
- 1 to 2 tablespoons coarsely chopped garlic
- 1 teaspoon whole cumin seeds
- 2 cups coarsely chopped onions
- 1 teaspoon dried oregano leaves
- ¼ teaspoon dried cinnamon
- 1 cup diced green bell pepper
- 2½ cups dried black-eyed peas, picked over and rinsed
- 4 cups boiling water
- 2 to 3 tablespoons mild chili powder
- After cooking add:
- One 15-ounce bottle mild or hot salsa (optional)
- Salt to taste
- ¼ cup minced fresh coriander or parsley
- Heat oil in cooker. Cook garlic over medium-high heat, stirring frequently, until lightly brown. Add cumin seeds and continue stirring for about 5 more seconds. Add onions, oregano, cinnamon, green bell pepper, black-eyed peas, water (stand back to avoid sputtering oil), and 2 tablespoons of chili powder. Taste liquid and add more chili powder if chili flavor isn’t fairly intense.
- Lock the lid in place. Over high heat, bring to high pressure and cook for 11 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. The beans should be tender. If not, either return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until peas are done. If mixture is too soupy, puree about a cupful of peas and stir the puree back into the chili
- Stir in salsa to taste (if using) and salt. Simmer for a few minutes to allow the beans to pick of some of the salsa flavor. Stir in the coriander just before using.
I followed most of the instructions, but since I was out of seeds I used cumin. Instead of salsa I added some tomato paste. I also doubled the garlic.
This recipe could easily be made in a regular pot or slow cooker. Cook for 30 minutes, then check the black-eyed peas.
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