FIELD PEAS WITH SMOKED TURKEY (INSTANT POT )
Steps:
- Place the frozen turkey legs and water into the instant pot and set the valve to seal.
- Cook at pressure on high for 30 minutes, then use the quick release.
- Add remaining ingredients to the instant pot with the turkey legs and water and set the valve to seal.
- Cook at pressure on high for 45 minutes and use the natural release (let it depressurize without opening the valve).
- Remove turkey meat from the bones and add back to the peas.
TAM'S BLACK EYE PEAS
Southern comfort food to warm the heart! Goes GREAT with hot water cornbread!! Use beef smoked sausage if you prefer.
Provided by That Girl Tam
Categories Side Dish Vegetables Green Peas
Time 2h30m
Yield 15
Number Of Ingredients 9
Steps:
- Place the smoked turkey leg, sausage, onion, garlic salt, black pepper, and seasoned salt into a large soup pot; pour in water to cover. Bring to a boil over medium heat. Reduce heat and simmer until the meat is tender, about 1 hour.
- Stir the black-eyed peas into the soup, adding more water as needed to cover peas by 1 inch. Bring to a boil. Again reduce heat and simmer until the peas are tender and have begun to break apart, about 1 more hour.
- Remove turkey bones and tendons from the turkey meat and discard the bones. Add sugar and simmer until the soup is slightly creamy and thickened, stirring frequently, about 10 minutes
Nutrition Facts : Calories 131.6 calories, Carbohydrate 13.4 g, Cholesterol 18.6 mg, Fat 4.3 g, Fiber 3.1 g, Protein 9.8 g, SaturatedFat 1.6 g, Sodium 946 mg, Sugar 0.4 g
INSTANT POT SOUTHERN-STYLE PEAS
Knowing how to cook Southern-style peas will make you a true meat & 3 maven!
Provided by Family Savvy
Time 3h10m1S
Number Of Ingredients 7
Steps:
- Set Instant Pot on saute.
- Heat EVOO in the pot along with bacon pieces.
- When bacon begins to brown, add the onion.
- Cook until onion begins to caramelize.
- Add chicken broth and bouillon cube).
- Fill water to make liquid just above peas.
- Pressure cook on high for 30 minutes.
- When pressure cooking stops, allow slow release.
- Leave peas in IP until time to serve.
Nutrition Facts : Calories 79 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 2 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 445 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
INSTANT POT® HOPPIN' JOHN
Black-eyed peas, ham, and brown rice are transformed into the most delicious Hoppin' John dish with the help of your Instant Pot® pressure cooker. Serve with warm cornbread.
Provided by Sarah Siniard House
Categories Fruits and Vegetables Beans and Peas Black-Eyed Peas
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Combine water and black-eyed peas in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Select Keep Warm function for 5 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Drain peas and reserve cooking liquid. Rinse and dry the pot and return to the cooker.
- Add onion, butter, and garlic to the cooker. Select Saute function and cook for 2 minutes. Add brown rice and mix well. Cook until rice is toasted, about 2 minutes. Add chicken broth, ham, green onions, salt, and pepper. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
- Select Keep Warm function for 10 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Select Saute function and stir in reserved peas and cayenne. Add reserved liquid if needed, a little at a time. Finished dish should be moist, but not soupy. Cook until heated through, about 5 minutes.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 55.2 g, Cholesterol 28.4 mg, Fat 11 g, Fiber 4.9 g, Protein 17.2 g, SaturatedFat 4.4 g, Sodium 829.4 mg, Sugar 3.1 g
SPLIT PEA SMOKED TURKEY SOUP
For those who don't like pork. This has a nice smoked flavor when you use a smoked turkey leg.
Provided by Bruce Crowell
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 4h25m
Yield 8
Number Of Ingredients 11
Steps:
- Combine the split peas, water, smoked turkey legs, chicken broth, carrot, celery, potatoes, onion, garlic powder, oregano, and bay leaves in a slow cooker. Cover, set the cooker to High, and cook until the peas are tender and the soup is thickened, 4 to 5 hours. Discard bay leaves to serve.
Nutrition Facts : Calories 612.7 calories, Carbohydrate 49.1 g, Cholesterol 144.6 mg, Fat 17.5 g, Fiber 17.1 g, Protein 63.1 g, SaturatedFat 5.3 g, Sodium 1740.1 mg, Sugar 7.6 g
SMOKED TURKEY AND SPRING PEA FETTUCCINE
This rich and creamy smoked turkey and spring pea fettuccine recipe is inspired by a pasta I learned long ago working at my first real chef job in San Francisco. There's just something very special about the way the creamy, slightly sweet, aromatic sauce pairs with the smoky meat.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Set a heavy skillet over medium heat and pour olive oil into the skillet. Cook and stir garlic and shallot in the hot oil until fragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir until heated, about 1 minute.
- Pour heavy cream into the skillet and raise heat to medium-high; bring sauce to a boil. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 5 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 7 to 8 minutes. Drain.
- Turn heat under cream sauce to low and stir in peas; toss fettuccine with sauce until coated. Mix in tarragon and lemon zest and cook until flavors have blended, about 1 minute. Adjust seasonings if desired. Serve in bowls and sprinkle each serving with about 3/4 teaspoon Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 661.3 calories, Carbohydrate 49.2 g, Cholesterol 158.6 mg, Fat 44.4 g, Fiber 2.8 g, Protein 18.9 g, SaturatedFat 25 g, Sodium 475.8 mg, Sugar 3.1 g
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