This dish is very filling, and makes a lot, so you might want to halve the recipe the first time you make it. I also don't serve this over rice but you do you.
Need to make it a side? Omit the pork and add a bit more liquid. Instructions for both are below.
I make mine in an Instant Pot. You can do it in a crockpot too, it'll just take a lot longer.
- 2 tbsp extra light olive oil (or whatever you cook with, just nothing too flavorful)
- 3 slices bacon, diced
- 1 onion, diced
- 4 carrots, peeled and diced
- 2 poblano peppers, diced
- 2 garlic cloves, minced
- 1/4 tsp cayenne pepper
- 2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 lb dried black-eyed peas, rinsed and quick-soaked (see note below) or soaked overnight
- 1 lb pork, cut into small pieces
- 2 cups chicken stock (3 if not using pork)
Beans Quick Soak
- Rinse thoroughly
- Put in Instant Pot with 1 cup of water for every 2oz of dried beans (so 8 cups for this recipe)
- Bring to a boil on the Sauté setting with the cover off
- Once boiling, put the lid on and cook at High Pressure for 2 minutes
- Quick release, drain peas, put aside
- Heat up the oil in the Instant Pot on the Sauté setting
- Add bacon, cook until brown and a little crispy
- Add onion, carrots, pepper, and garlic. Cook until onions are mostly translucent, stirring often.
- Add the rest of the ingredients and stir well to combine
- Lock the lid and cook on High Pressure for 15 minutes
- Quick Release
- Eat it