| Ingredients | | | 1-2 | tablespoon | butter, or oil | | | 1 | each | onion, coarsely chopped | | | 1 | each | garlic, clove, finely minced | | | 2 | cup | black-eyed peas, dried, picked over, rinsed | | | 6 | cup | chicken, beef, or vegetable stock | | | 1 | each | ham hocks, smoked, optional | | | 3 | each | carrots, peeled, cut in 3-4 chunks | | | 10 | oz | okra, baby, fresh, trimmed, or frozen, thawed | | | 1 | | tabasco sauce, or cayenne pepper, to taste | | | 1 | | salt, to taste | | | | | |
Directions:
| Heat the butter in the cooker; saute the onion and garlic until the onion is lightly browned, about 4 minutes. Add the peas, stock, ham hock (if desired), and carrots. Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure and cook for 10 minutes. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Remove and discard the ham hock, if used. Stir in the okra, tabasco, and salt to taste. Simmer until the okra is cooked, another 3 to 4 minutes. Adjust seasonings and serve.
Serves 6.
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