Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stocks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Butter or oil -- up to 2 tb
1 lg Onion -- coarsely chopped
1 cl Garlic -- finely minced
2 c Dried black-eyed peas --
- picked over & rinsed
6 c Chicken, beef, or vegetable
- stock
1 Smoked ham hocks (optional)
3 lg Carrots -- peeled, cut in 3 to
- 4 chunks
10 oz Fresh trimmed baby okra -OR-
10 oz Frozen baby okra -- thawed
Tabasco sauce or cayenne pepper
-- to taste
Salt -- to taste
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.
