Rice, Beans Cornbread & Greens
How did this fabulous meal come about?
- I wanted Rice & Beans for dinner
- I had 10 pounds of organic, dried, blackeyed peas in my pantry
- There are an unheard of amount of greens flourishing in the garden
- And cornbread is one of those quick breads that my children can make
Blackeyed peas are a nice choice because they do not need to be soaked overnight before cooking.
Which is supreme because I rarely think about tonight’s dinner last night.
A-Hem
The most important thing you are going to learn is that for 2 cups of dried beans you will need to add 10 (yes, TEN) cups of water. This may sound like a bunch of water, but beans expand and I like my beans to be “soupy.”
This gives me ample juice for sopping with my cornbread.
Mmmm Cornbread.
I am making my blackeyed peas in the InstaPot because I am hopelessly in love and addicted to the thing. And I have a garden to play in so dinner needs to make itself.
If you want to enjoy this entire meal – get the greens on the stove or in a crockpot so they can cook for 4 days. OK, it doesn’t take 4 days, but it takes a couple of hours to get greens tender.
Turnip Green Recipe Here.
Let’s make some Blackeyed Peas!
Dice up the onion.
Toss the onion, ham hock (or neck bones if using them), and 2 cups of dried peas into the bottom of the InstaPot.
Add 10 cups of water, salt, and Italian herbs.
Fasten the lid & set it to pressure cook on high for 1 hour (if you want your beans to have more of a “bite” set the cooker for 45 minutes).
When the cooking time is finished let the pressure release naturally.
30 minutes before you plan to eat – make your favorite rice and shove the cornbread in the oven.
- Cornbread recipe here
- Rice Recipe here
Heaven’s sakes alive. This stuff is so wonderful.
The ham hocks are the key ingredient in this dish that sends it over the top with flavor. You won’t need to use chicken broth, base, bullion cubes or anything else. Just water and ham hocks.
Eat and be happy.
XO,
Candi
| Servings |
servings
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- 1 small onion diced
- 1 lb ham hocks or neck bones
- 2 cups dried blackeyed peas
- 10 cups water
- 1 tbsp Salt
- 1 tbsp italian herb mix dry
Ingredients
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|
Toss the diced onion, ham hock (or neck bones if using them), and 2 cups of dried peas into the bottom of the InstaPot.
Add the 10 cups of water, salt, and Italian herbs.
Fasten the lid & set it to pressure cook on high for 45 minutes (1 hour for mushy beans).
When the cooking time is finished let the pressure release naturally.
