Peas Stew is a vegan recipe cooked in a pressure cooker that is light and savory. It pleases the whole family and goes well with strained Greek yogurt and some rustic bread to collect the super tasty bits and juices.
Greek comfort food at its best!
Peas Stew
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Here you can find more of my Recipes with Pulses.
Chickpeas Yiahni
Servings: 6 People
Ingredients
- 1 ½ cup Dry Black-Eyed Peas
- 6 thin Celery stems , with their leaves and roughly chopped (reserve some leaves finely chopped for garnish)
- 1 can Whole Tomatoes , 400 ml
- 1 large Yellow Onion , roughly chopped
- 50 ml EVOO , (Extra Virgin Olive Oil)
- 300 ml Water , from the water that the Black-Eyed Peas were soaking to have as much starch as possible.
- 1 ½ tablespoons BBQ Dry Rub , Press here for recipe
- 2 bay leaves
- 60 gr Smoked Bacon chunk , optional
- 5 sprigs fresh Thyme
- 1 tablespoon Baking Soda
- ½ teaspoon Sea salt and freshly ground black pepper
CONDIMENTS
- Strained Greek Yogurt
- Rustic Cypriot Bread
Instructions
- From previous night soak the Black-Eyed Peas in water and the baking soda, the water to be 4 cm above the peas as the peas increase their volume quite rapidly. Add more water if needed.
- Take a pressure cooker and on medium heat pour the oil. When it heats up add the onions and sauté for about 3 minutes until translucent. Remove from fire.
- Add in cooker with the onions the Black-Eyed Peas and all the ingredients, and the bacon if used, give it a stir and tightly close the pressure cooker, leaving on a medium heat for 20 minutes. No salt as it is already included in the BBQ dry rub.
- Carefully open the pressure valve to release the steam and then open the casserole. Discard the bay leaves and the thyme stems, sprinkle the chopped celery leaves and serve.
