I cooked black-eyed peas for dinner.

You have to soak them for most of a day before putting them in a slow cooker. You could also put them in a Dutch Oven and put that in the oven. A dutch Oven is a casserole dish with a lid pretty much. Anyways, doing it that way allows you to take the liquid and make a nice gravy with them to put over corn bread.

The key though is to pre-soak them for at least 18 hours. Have fun. It's a tasty meal if you get it right.

Open the bag, sort the peas for stones, mud chips and put in a pot, fill with water, wash by raking hand in pot, rinse, fill pot again, pick out any floating skins, rake and rinse. Now you peas are prepped.

Make sure your pressure cooker's vent in unclogged (beans can clog the vent, but don't worry about it, just be mindfull, if the steam stops, it might be a skin, and this is rare, but might happen..no biggy. Make sure the seal is positioned properly so you will have a good seal on the pressure cooker. You pressude cooker should have water lines engraved or in relief on the inside of the pot. In general, you want twicew as much water as peas...put the peas in the pot, depending on size, could be you have 2" of beans, so you would add, 4" of water..the line should match up...if you don't have a line don't worry..it's better to have too much water than not enough and you never fill the pressure cooker over 3/4 full. Add about a teaspoon of salt otherwise ypour peas will taste like water.

Now for my personal trick: I add a whole onion. Trim the root end and add the onion, it will drastically reduce flatulance after consumption. Peas are great with ham, bacon, add any bones or meat now too.

Now, put the pressure cooker on high, or over a high heat and bring to a boil..the steam will snap the lock of the pressure cooker closed, telling you it's time to turn down the heat to med to keep the steam pressure and start timing...I cook for 45 minutes.

Your peas will come out plump and whole. You can refridgerate them and make a salad or Texas caviar, but black eyed peas are grea t for making veggie burgers...need recipes? Good luck...it's easy

Yes, pressure cookers can cause injury if used improperly. They should be banned so the incompetent masses don't hurt themselves. You should only use easy bake ovens with safety devices that keep you from putting your hands in to touch the hot light bulb!

The worst thing that can happen with a modern pressure cooker, and this happens only if the valve gets clogged or (don't ask me how I know this) you space out and let the pot go dry, is you blow the safety plug. Now that safety plug comes out of there with some attitude, but unless you have your face right over it, the worst it is going to do is make a dent in your ceiling. I suppose it is possible to stuff the thing so full of beans or something that both the valve and the safety plug get clogged and then just heat the crap out of it for a long time until the lid blows. That would be a bad scene. But how often has that happened?

Pay attention to what you are doing and you will be fine.

Pressure cookers are very efficient. They use less water and less energy to do the same amount of cooking in less time than conventional cooking. They also hold in aroma. And they compensate for low pressure when cooking at high altitudes. Furthermore, a pressure cooker can be used as an autoclave to sterilize bandages, surgical instruments, and mycological spawn media for your mushroom cultivation.

Don't fear the pressure cooker. It is your friend.

This message brought to you by the National Pressure Cooker Association.

Any fault in the cooker may mean serious catastrophe.
I suggest you use the good ol pot
________________________________________________________________
"let it not be said that no one cared, that no one objected once it's realized that our freedoms & wealth are in jeoprady"
Ron Paul

need to be soaked for a long time, and then cooked for a long time, so pressure cooking them doesn't make them easier to digest. Here is an interesting story about making them more digestible:
http://www.endtimesreport...

Don't know a thing about pressure cookers except they have been known to blow there cork so to speak. Not sure you can over cook beans though, not talkin' bout burnin' 'em of course. I've cooked beans for days, 3-4, the longer there cooked the better they are, I say so. But yep, have to add water 'n easy on the salt-pepper and don't forget the great samplin' tastin'.

'N oh, don't let me insult your cookin' skills, yeah I know, take me out 'n shoot me.

My view, m'mm m'mm m'mmm. I lean towards the lima(s) 'n the big butterbeans.

53 male

The flagger monkeys delete Martfuncher's gardening post, and loads of gardening/cooking posts spring up in its place, like mushrooms after a rainstorm :-)

Careful though, because I'm expecting a flagger monkey surge against gardening posts tomorrow morning. The surge will fail of course, and then they'll be off to attack our neighbours, RonPaulForums.com

Lisa, it is now officially the Daily Akak and Lisa!

Whoa, undercooked beans, very bad news! If you enjoy intestinal gas and nonstop flatulence, you are in for a real treat!