Black-Eyed Peas and Sweet Corn

I mentioned on Monday on the weekly menu planning post, how excited I was to debut this recipe. I wish I had a better picture tough. Beans was a staple at my house when I was young. My mom always said if you want to be tall, you have to eat lots of beans and since I wanted so much to be tall, I loved eating beans, not sure if it worked though because I am a few inches away from my desired height of 5’9″ but I won’t get into that today.

My mom usually makes her beans and sweet corn with red beans but that’s not easily accessible without going to an African store, so most times I use whatever beans I have on hand,  today happens to be black-eyed peas. I opted to cook the beans in a pressure cooker to  eliminates soaking time, and it also cuts the cooking time down significantly.

Ingredients

• 2 tablespoon oil
• 1 large onion (chopped)
• 4/5 cups chicken broth
• 1 cup blended pepper (red pepper, onion, tomato and habanero)
• 2 cups dry black-eyed peas
• 1 can of sweet corn (15.25 oz)
• 1/4  cup *palm oil melted or olive oil
• Salt and seasoning to taste

Instructions

1. Heat 2 tbsp oil in pressure cooker until hot
2. Add chopped onion and sauté until translucent
3. Add chicken broth and beans – lock the pressure cooker lid in place for about 30 minutes on high pressure
4. At the sound of the beep, turn off pressure cooker and wait till the air is out and valve drops
5. Open lid, check to make sure its soft, add pepper and cook till liquid is reduced to desired *consistency
6. Add sweet corn, salt, palm oil or olive oil and let it simmer for about 8 minutes
7. Stir, remove from heat and serve

Beans is one of those food that can be used in so many ways – we use it as a side dish, soups, or main dish –  we usually eat it with fried plantain, white rice, with bread as a sandwich (see pic below), the list is endless.

Note
*consistency –  I don’t like my beans too watery, so I usually cook it down till the water is gone, some people like to use the sauce with their rice it depends on your preference.

* Palm Oil – is a type of vegetable cooking oil commonly use in Africa, Southeast Asia and I believe some parts of Brazil.

Today, I am linking up with Turning Clock Back and all she cooks – please check visit their site for more recipes