3 Cups Brown rice

32 ounces (2 bags) of Black-eyed Peas
1 Heaping Teaspoon Oregano
1/8- ¼ teaspoon salt, (you might want to add salt after cooking if using a pressure cooker)
1/8 teaspoon cayenne pepper (If you like a kick- you can add hot sauce in your own bowl after its cooked, but keep the amount of cayenne friendly if you plan to share- especially with kids)
14.5 ounce can stewed tomatoes
3 celery stalks chopped thin (thick pieces will not be done after cooking time)
1½ cup salsa
1 teaspoon finely chopped fresh garlic fresh or from a jar
3 cups liquid – I use 1.5 water and 1.5 broth

Soak the blackeyed peas in a bowl full of water for at least 12 hours and drain water.

Cook the Brown rice in a rice cooker and add the appropriate amount of water to cook.

Add all remaining ingredients into a large pressure cooker and cook on high for 12 minutes. You can do a quick release or let the pressure release naturally.

Put brown rice in bowl and heap black eye peas over the top. Yummy!

This makes lots- enough to share and is wonderful.

Recipe by Susan McCoy, posted to VegSource Pressure Cooking Board

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