Texas Caviar Pressure Cooker Recipe

Texas Caviar Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure

• 1 cup dried black-eyed peas, picked over and rinsed
• 6 cups water
• 4 tablespoons olive oil
• 1 heaping cup frozen yellow corn kernels, thawed
• 1 bunch green onions, including green tops halfway up, thinly sliced
• 2 cloves garlic, minced
• 1 pint cherry or grape tomatoes, quartered or halved
• 1 to 2 jalapeno peppers, to taste, seeds removed and minced
• ½ large red bell pepper, seeded and finely chopped
• 3 tablespoons cider vinegar
• 2 tablespoons fresh lime juice
• ½ teaspoon ground cumin
• sea salt and freshly ground black pepper
• ½ cup loosely packed fresh cilantro leaves, chopped (from about ½ bunch)

Method

1. In a 5- to 7-quart pressure cooker, combine the black-eyed peas, water, and 1 tablespoon of the oil
2. Close and lock the lid
3. Set the burner heat to high
4. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
5. Set a timer to cook for 7 minutes
6. Remove the pot from the heat
7. Open the cooker with the Natural Release method; let stand for 15 minutes
8. Be careful of the steam as you remove the lid
9. The peas should be very tender
10. Drain in a colander and set aside to cool to room temperature
11. In a large bowl, mix the drained cooked peas, corn, green onions, garlic, tomatoes, chiles, and bell pepper
12. In a small bowl, whisk the remaining 3 tablespoons oil, the vinegar, lime juice, cumin, and salt and pepper to taste together (or shake together in a small jar)
13. Pour the dressing over the pea mixture and stir to evenly coat the ingredients
14. Taste for salt
15. Cover the bowl with plastic wrap and chill for at least 4 hours or overnight to allow the flavors to come together
16. The peas get tastier over several days; they will keep for up to 4 days and can be frozen up to 2 months
17. Just before serving, add the cilantro and gently stir with a spatula to combine
18. Serve the peas chilled, with tortilla chips as a party dip or on a bed of butter lettuce leaves as a salad

Full List of Pressure-Cooker Recipes
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