Black Eye Peas

Ingredients:
1 – 16oz. bag dry Black Eye Peas, soaked overnight

1/2 Hot Finger Pepper, halved with seeds removed

1 tsp. Kosher Salt

1/4 tsp. Chili Powder

1/4 tsp. Cumin

1 large clove Garlic, minced

Water for Soaking

6 cups Water, enough to cover peas plus another inch or two

Splash of Lemon juice

Utensils needed:

Electric Pressure Cooker or Large Pot

Medium Sized Mixing Bowl

Knife and Cutting Board

Measuring Tools

Stirring Spoon

Directions:

- Place dry beans in mixing bowl and cover with water. Place lid or aluminum foil over bowl and soak overnight.  The beans will double in volume. Drain and rinse beans in a strainer before cooking them.

- I typically will put on a pair of kitchen gloves before I handle any hot peppers. I learned my lesson early on of rubbing my eyes after chopping a jalapeño, and having it burn really badly. 

- Place rinsed beans, hot finger pepper, salt, chili powder, cumin, garlic, and six cups water in an electric pressure cooker or large pot. Set your pressure cooker to manual mode, and the time for 15 minutes. If you are using the pot and stove method, then place the filled pot on the stove and bring to a boil. Once the water is boiling, reduce heat and simmer for 30-40 minutes, or until beans are tender.  

-When ready to serve add a splash of lemon juice to the dish. It will add a hint of freshness to a sometimes heavy southern dish.