Quick Soak- place peas in pressure cooker with 8 cups water and 2 teaspoons of salt. Lock the lid in place and bring to high pressure over high heat. Adjust heat to maintain at high pressure and cook 2 minutes. Remove from heat and use natural release method. Lid lock will release when no pressure remains. Drain beans and continue.
In pressure cooker, add 5 cups hot water to the beans. Add ham hocks, onion, red pepper, bay leaves and garlic. Close lid and bring to high pressure. Adjust heat to maintain at high pressure. Cook 10 minutes. Remove from heat and use natural release method. Remove ham hocks and let cool.
Add rice and salt to pressure cooker and stir to mix through. Close lid and bring to low pressure. Adjust heat to stabilize at low pressure. Cook 15 to 18 minutes. Release pressure using the cold water method. (Place pressure cooker in sink and run cold water over the lid, but not the valve.)
Remove ham from bone and mix into peas and rice. Serve with your favorite hot pepper sauce on the side for added flavor.
This makes a passable version of Ham N' Blackeyes. But the slow cook version is better. Use that if you have the time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (571g)|
|Recipe Makes: 8|
|Calories from Fat: 11 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 24.6mg||1 %|
|Potassium 395.2mg||10 %|
|Total Carbohydrate 144.8g||43 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 137g|
|Protein 12.9g||18 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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