My slow cook is in my new instant pot! Every night something new. Pressure cooked a shrimp scampi in it last night, frozen raw shrimp and dry rotini, what could go wrong? Nothing! Layered in all the ingredients topped with pasta pour over broth. About 25 min start to finish.
- Lentils with spiced chicken broth are ready.
- Little ham with cloves and apricot/sherry baste is in the oven.
- GF cornbread muffins are in the oven.
- GF pie crust has heated for 10 minutes and will be filled with apple slices and cinnamon when the muffins come out.
- Later today, we’ll have savory aebleskiver made with spinach.
I made Texas Caviar, which is my preferred form of black eyed peas.
I put the uncooked peas in the instant pot for 20 minutes, then removed the extra liquid. I added salt, bell pepper, jalapeno, green onion, garlic, lime juice, and vinegar. Let it sit overnight.
It’s a good bean salad, but I prefer to eat it as a salsa with corn chips.
I’ll say this… blackeyed peas vary quite a bit in flavor between fresh and dried, and homegrown vs. commercial.
If you can get them, the fresh kind have considerably less of that “dirt” taste that dried blackeyed peas have. So do homegrown/very local dried ones.
Black-eyed peas taste sort of grassy to me. They’re about the worst of all the beans Southerners call peas, but I can eat them without complaint (where I come from “peas” are those green, spherical, mushy inedible pulses that come in a can).
Anyway, at our house in central Indiana the New Year’s meal for good luck was corned beef and cabbage.