Preparation:

Put the water in the cooker, turn burner to high. Stir in spices. Rinse rices and put in cooker. Throw in black-eyed peas, greens, and stewed tomatoes. Bring to simmer with the top off, stirring occasionally, until frozen stuff has thawed somewhat and greens are separated.

Lock the lid down, bring to high pressure. Cook at high pressure for 30 minutes, remove from heat and allow natural pressure release. Adjust seasoning if necessary. Tabasco sauce is a must on the table.

Menu suggestions: spicy tomato soup (I'm busy trying to defat one that had peanut butter in it) tossed salad with romaine lettuce, canned beets, and artichoke hearts - raspberry vinaigrette dressing corn bread or a crusty garlic bread baked onion side dish, will post later

I use an 8-qt.cooker, cut recipe in half if you use a smaller cooker.

Servings: 5 qts.
Source: Anne Cox
Submitted by: Recipe Group Member
Date: Jan 17, 1995

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