Carribean?! When something, an island, drink, a meal, etc., is described as Carribean it ignites a warmth and memorable desirable feeling of sand in my toes and sea breezes in my hair. I love the flavors of mangoes, coconuts, and pineapples in everything from candies and smoothies to salad dressings and marinades. So, when we blended those delicious flavors with the creamy, pressure cooked black-eyed peas, I knew I was in for a treat. This recipe is unique because we did use our handy pressure cooker, but with some modifications, I believe it could be transitioned to a stovetop or slow cooker version. (When we try it that way we will update! If you try it that way, please post in the comments!)
We hope you enjoy this paradise inspired dish.
- 1 bunch of chard, stems and leaves separated and chopped
- 1 red onion, chopped
- 1 jalapeño, deseeded and diced
- 1/2 pound black eyed peas, picked, rinsed, & soaked overnight in (1 T) salted water (2 qt)
- 1 large sweet potato, chopped
- 1 can light coconut milk
- Greens and your favorite salad toppings
- 2 T pineapple, or mango preserves
- Juice from 1 lime
- 1 T white wine vinegar
- Cook rice according to package instructions (we use a rice cooker)
- Sauté onion, jalapeño, and chard stems in pressure cooker
- Put all ingredients, except coconut milk in pressure cooker with 2 1/2 C water
- Cook medium high until pressure cooker comes to (low) pressure
- Continue to cook on medium-low, maintaining pressure for 5 minutes
- Remove from heat and let pressure naturally release for 15 minutes
- Remove lid, place back on heat, add coconut milk & chard leaves, and simmer until chard is tender (about 5 minutes)
- Meanwhile, whisk preserves, lime juice, and vinegar to make a delish dressing for your greens
- Serve Caribbean black-eyed peas over rice with a yummy salad.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
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