Recipe By : Cooking Under Pressure, copyright 1989 Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stocks
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon of butter or oil (or 2) 1 large onion, coarsely chopped 1 clove garlic, finely minced 2 cups of dried black-eyed peas, picked over & rinsed 6 cups of chicken, beef, or vegetable stock 1 smoked ham hocks, optional 3 large carrots, peeled, cut in 3-4 chunks 10 ounces of fresh, trimmed or frozen baby okra, thawed Tabasco sauce or cayenne pepper, to taste salt, to taste
Heat the butter in the cooker; sauté the onion and garlic until the onion is lightly browned, about 4 minutes. Add the peas, stock, ham hock (if desired), and carrots. Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure and cook for 10 minutes. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Remove and discard the ham hock, if used. Stir in the okra, Tabasco, and salt to taste. Simmer until the okra is cooked, another 3 to 4 minutes. Adjust seasonings and serve. Serves 6
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