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black-eyed peas

-excerpted from Lenore's Natural Cuisine cookbook

These black-eyed peas are great as a side dish with wholesome bread, steamed vegetables or a salad. They also make a luscious filling for a Mexican-style burrito.


1 cup dried black-eyed peas
3 cups water
1 6-inch strip kombu

1/2 tsp. ground cumin
3/4 tsp. mild chili powder
2 TBS. shoyu, or more to taste    


  1. The night before, pick over black-eyed peas to remove small pebbles, debris, clumps of dirt and broken peas. 
  2. Wash the peas. Cover peas with water 2 inches above the level of peas. Soak overnight. 
  3. When ready to cook, rinse peas through a colander. Pour into a pressure cooker with 3 cups of fresh water. 
  4. Bring to a boil. Cook uncovered for 5 minutes.
  5. Meanwhile, cover kombu with water and soak for 5 minutes.
  6. Cut kombu into 1/2-inch squares. Add kombu, cumin and chili powder to the pot and lock the lid in place. Over high heat, bring up to full pressure.
  7. Place a flame tamer under the pot. Reduce heat, maintaining high pressure. Cook for 8 minutes.
  8. Quick-release pressure by placing the closed pot under cold running water.
  9. After all pressure has been released, remove the lid. If peas are tender, add shoyu. If not, replace the lid and simmer until the peas are done. Then add shoyu.

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