Print

Black-eyed Peas

Hoppin’ John is the traditional black-eyed pea preparation made in the South for New Year’s Eve. I’ve modified our version a bit to suit our tastes, but the flavor is still true to the original. I like to cook my beans in my Instant Pot simply because they cook so well in such a short amount of time. Whether you cook dried beans in a large pot on the stove, your Instant Pot, or substitute a few cans of drained beans, this dish will be delicious and comforting on your New Year’s dinner table or any day of the year.
Course Main Course
Cuisine American
Author Jennifer from 1840 Farm

Ingredients

  • 16 ounces dried black-eyed peas
  • 6 cups water
  • 1 Tablespoon olive oil
  • 1 large onion , chopped finely
  • 1 red bell pepper , seeded and chopped finely
  • 4 cloves garlic , minced
  • 1 chipotle pepper in adobo sauce , minced
  • 8 ounces frozen sweet corn kernels
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 2-4 cups bone broth or stock
  • salt and pepper to taste

Instructions

Instant Pot Preparation

  1. To cook the beans in an Instant Pot, add 1 pound of dried beans to the liner of your Instant Pot with 6 cups of water to cover the beans. Secure the lid, turn the pressure release valve to “Sealing”, and cook on the “Bean/Chili” setting at high pressure for 20-25 minutes depending on how tender you desire the black-eyed peas to be. I split the difference and cook for about 23 minutes. When the cycle has finished, allow the pressure to release naturally for about 10 minutes before turning the valve to “Venting” to safely release any remaining steam. Press the “Cancel” button, open the pot, drain the black-eyed peas, and return the liner to the Instant Pot.
  2. Select the “Sauté” setting on your Instant Pot. Add the olive oil to the pot followed by the onion and cook until translucent, approximately 3-4 minutes. Add the red bell pepper and cook until softened. Add the garlic and minced chipotle pepper. Cook them for 1 minute, taking care not to overwhelm yourself with the spicy aroma released from the pepper as it warms up.
  3. Add the frozen corn, chili powder, cumin, and drained black-eyed peas to the pot. Add 2 cups bone broth or your favorite stock to the pot and stir to combine. Allow the mixture to come to a simmer. Taste for seasoning, adding salt and pepper as needed.

  4. Add more bone broth or stock to the pot in order to achieve your desired consistency. Simmer for 10 minutes or longer, until the black-eyed peas are tender and the flavors have come together. Cancel the sauté setting, select the “Keep Warm” setting on your Instant Pot, add a lid, and keep the black-eyed peas warm until you are ready to serve.

Stove Top Preparation

  1. To cook the beans on the stove, add 1 pound of dried black-eyed peas to a large pot and add 6 cups of fresh water to cover. Bring the water to a boil. Boil for 5 minutes; remove from heat, and cover. Allow the pot to sit for approximately 1 hour. Drain the black-eyed peas until needed.
  2. Place the empty pot on a burner over medium heat and add the olive oil. Add the onion and cook until translucent, approximately 4-5 minutes. Add the red bell pepper and cook until softened. Add the garlic and minced chipotle pepper. Cook them for 1 minute, taking care not to overwhelm yourself with the spicy aroma released from the pepper as it warms up.
  3. Add the frozen corn, chili powder, cumin, and drained black-eyed peas to the pot. Add 2 cups bone broth or your favorite stock to the pot and stir to combine. Allow the mixture to come to a simmer. Taste for seasoning, adding salt and pepper as needed.
  4. Add more bone broth or stock to the pot in order to achieve your desired consistency. Simmer for 10 minutes or longer, until the black-eyed peas are tender and the flavors have come together. Reduce the heat to low, add a lid, and keep warm until you are ready to serve.