I have heard that traditionally in the South, people eat black-eyed peas, rice and greens for good luck in the New Year. Many years ago, I started making my version of Hoppin’ John called Jumpin’ John because the traditional dish is made with a ham hock for flavor, and I obviously leave it out.
I have made this in the pressure cooker and the peas take only about 3 minutes at pressure, if they are presoaked. Since I use brown rice instead of the traditional white rice, it takes quite a bit longer to cook so I cook the rice first separately. As I really like brown rice, having leftovers is just fine with me. And the whole thing tastes great stuffed into a whole grain tortilla. You can even mix the leftovers together and form them into burgers.
Jumpin' John
Ingredients
- To pressure cook the brown rice:
- 1 cup brown rice
- 1 1/2 cups water or broth
- salt to taste, after cooking
- To pressure cook the black-eyed peas:
- 1 1/2 cups black eyed peas picked over
- 1 medium onion diced to equal at least 1 cup
- 1 clove minced garlic
- 1 to 2 teaspoons smoked paprika
- 1/4 teaspoon chipotle chili powder optional, if you like it spicier
- 1 1/4 cups vegetable broth
Instructions
- Rice Instructions:
- Put rice and water into the pressure cooker. Bring to pressure. Cook at high pressure for 22 minutes. Remove from heat and let the pressure come down naturally. Remove lid and add salt to taste.
- If making more than 1 cup of rice, reduce liquid by 1/4 cup for each additional cup of rice (for example, use 2 ¾ cups liquid for 2 cups of rice)
- Peas Instructions:
- Soak black-eyed peas overnight or quick-soak by putting 3 inches of water over the peas, and bringing to a boil. Let sit for 1 hour. Drain water. Or alternately you can soak overnight.
- In pressure cooker, Add the onion and dry sauté for 2 minutes over medium high heat or on sauté setting in your electric pressure cooker. Add the garlic, smoked paprika and chipotle powder, if using. Sauté 1 more minute and add the drained peas and broth. Lock the lid on the pressure cooker and bring to high pressure. Lower the heat to maintain high pressure for 3 minutes. Remove from heat and quick release the pressure. Or cook in your electric pressure cooker for 2 minutes and let the pressure come down naturally.
- Remove the lid, tilting it away from you. Add salt, and stir. Let peas sit without the lid for at least 5 minutes. Adjust seasonings. Serve hot over rice, along with greens.
Cook your greens or Pressure Cook Your Greens
I like to use collards or kale and cook them with a bit of garlic, smoked paprika and pepper. You can put a whole bunch of greens in your pressure cooker with ¼ to ½ cup vegetable broth and cook for 2 minutes at pressure with a quick release.
Greens to use
Mix it all together, add a splash of hot sauce (homemade for me) and eat. Enjoy. And Happy New Year.
This is going to be my first Instant Pot (8qt) recipe. I am going to cook the whole 1lb bag of the pre-soaked peas. I don’t know how many cups it will be, but do you adjust the liquid (like you would for additional cups of rice?) Also, can i add my collard greens at the same time as the peas? Thank you in advance. Your recipes are great!
For the recipe to pressure cook the black-eyed peas, I don’t see when to add the peas to the cooker. It only says to let them sit without the lid for 5 minutes. But, I assume that the peas go in before then…? Should they be added with the broth? Thank you! Hoping to make this for New Year’s!
Molly,
Thank you for letting me know this. The peas go in with the broth. I have changed he recipe to reflect this. I will update the next edition of The New Fast Food so that everyone knows when to add the peas.
I hope that you enjoy it.
Molly,
I missed your comment and certainly hope that you added the peas with the broth so that you had good luck and tasty food to start the new year.
I have updated the recipe to reflect the addition of the peas.
Happy New Year.