These Instant Pot black eyed peas are made with a savory blend of bacon, pumpkin, and fresh sage. They are simple enough for an everyday lunch, but also have just the right amount of flair to be a delicious side for a holiday dinner.
I feel like I’m always in clean-out-the-pantry mode. Maybe that is because I’m always overstocking the pantry.
It’s a problem I can’t seem to overcome, the overbuying of dry goods. I eventually use everything up, but not before beans and lentils have had a long stay on the shelf.
Black-eyed peas were the next to use up. They aren’t in my usual legume rotation, but I bought some for a recipe a while back and they are starting to grow on me.
I jazzed them up a bit with bacon and added the seasonal touch of pumpkin puree.
Sage happens to be what I’m calling my most successful herb this year. The plant is about two years old now and managed to hang on through last winter and also through the much more challenging hot summer. To celebrate, I’ve been trying to use it more in my recipes and it goes really well with bacon and sage.
These come together easily in the Instant Pot, no pre-soaking required. At least, I didn’t.
Add a few greens and they make a great fall meal.
Bacon Pumpkin Black Eyed Peas with Sage
Makes 6 to 8 servings
INGREDIENTS
2 slices bacon, chopped
1/2 cup chopped yellow onion
2 garlic cloves, minced
1 teaspoon minced fresh sage leaves
1 1/2 cups (~10 ounces) dried black eyed peas
5 cups water
1/2 cup pumpkin puree
1 teaspoon fine sea salt, or to taste
1/4 teaspoon ground black pepper, or to taste
PREPARATION
Set a 6-quart Instant Pot to Saute. Add the bacon and cook for 6 to 7 minutes, until it browns and the fat begins to render. Add the onion and garlic and cook two more minutes, until the onions just being to soften. Stir in the sage. Turn off the Instant Pot.
Add the black eyed peas and stir well. Pour in the water and add the pumpkin. Stir until the pumpkin is distributed throughout the liquid.
Place the lid on the Instant Pot and turn the vent to seal. Set on Manual, High for 25 minutes. Let the pressure release naturally, about 30 minutes. Stir in the salt and pepper. Use a slotted spoon to transfer the beans to a serving bowl being sure to gather bacon and onions with it. Spoon some broth over the top and serve. (Side note: Feel free to serve the black-eyed peas as more of a soup with the broth if desired.)
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