Time :
40 mins
Servings :
8
Recipe by :
Dahlia Abou El Hassan, Dietitian
Dinner, Lunch
Ingredients
2 tbsp olive oil
1 onion, diced
2 garlic cloves, whole
2 cups dry black-eyed peas, rinsed
½ small can tomato paste
½ can diced tomatoes
3 cups of vegetable broth, gluten free
Salt and black pepper to taste
Directions
- Turn Instant Pot to saute setting, add olive oil. Once hot, add onions and garlic. Stir and cook until soft and golden brown.
- Add blacked peas, stir, and then add diced tomatoes, tomato paste, vegetable broth, salt, and pepper.
- Place lid on instant pot and cook on high pressure for 15 minutes.
Tip:
Serve the stew with rice and a side salad.
If you are using a regular pot instead of an Instant Pot, you can soak the black-eyed peas in water for 2 hours, drain and rinse and then prepare the recipe in a conventional pot on the stove top and cook for 1.5 hours or until black-eyed peas become fork tender.