Vegan Creole Black-eyed Peas

Happy 2010!!!  

In the South, black-eyed peas are often eaten traditionally on New Year's Day to bring good luck and prosperity.  This tradition dates back to first century Babylon where it is considered good luck at Rosh Hashanah, the Jewish New year. This tradition came to the United states when the first Sephardi Jews came to Georgia in the 1730s.¹

one pressure cooker

1 lb. dried black-eyed peas,(sorted, soaked overnight, drained, and rinsed)

1 large onion, diced

1 red bell pepper, diced

1 orange bell pepper, diced

4-6 ribs celery, diced

1 quart vegetable stock

one can 14.5 oz organic diced tomatoes

1/4 teaspoon black pepper

1/4 teaspoon ground white pepper

1/2 teaspoon

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 heaping teaspoon marmite

1 tablespoon miso paste (red or yellow)

1/2 to 1 teaspoon Tabasco to taste

1 teaspoon hickory liquid smoke

Cooked rice of your choice for serving

In large pot or pressure cooker, sauté diced onions, bell pepper, and celery (cajuns call this the holy trinity) until tender.  Add all the remaining ingredients to pot/cooker.   Bring to high pressure and cook for 9 minutes at highest pressure setting.

Alternatively, bring to a boil and reduce to simmer.  Cook until peas are tender, approximately 1 1/2 hours.

Serve over aromatic Louisiana popcorn rice.

¹  http://en.wikipedia.org/wiki/Black-eyed_pea