Recipe by: Susan
1 1/2 cups blackeyed peas
3 scallions, finely sliced (white and green parts)
1 celery stalk, diced
1 carrot, diced
1/2 green pepper, diced
1/2 tsp. dried thyme
1 tsp. paprika
1/4 tsp. crushed red pepper
1/2 tsp. ground allspice
1/2 tsp. ground mustard powder
3 1/2 cups water
1 tsp salt (optional)
Pick over the black-eyed peas and wash well. Place them and all other ingredients, except salt, into a pressure cooker. Lock the lid in place, and bring the cooker up to high pressure. Cook at high pressure for 11 minutes, and then bring the pressure down using a quick-release method.
Check the seasonings and add more if necessary. Add the salt and simmer for 10 minutes. Serve over brown rice.