Mushroom Black Eyed Peas Recipe
Mushroom Black Eyed Peas Recipe
Ingredients:
1 lb dried black-eyed peas, rinsed
3-5 slices bacon
1 tablespoon savory mushroom seasoning OR onion powder and garlic powder
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon smoked paprika
1-2 cups collard greens, kale, spinach, or any greens you prefer (about a handful)
4 cups chicken (or veggie) broth (preferably homemade using our Instant Pot chicken recipe, linked here)
1 cup chopped fresh mushrooms (lion's mane or oyster mushrooms are great!)
OR, a handful of dried mushrooms (crushed into small pieces)
Salt and pepper to taste
Instructions:
Version 1: Instant Pot
Saute the Bacon: Turn on the Instant Pot to "Saute" mode. Add the bacon slices and cook until crispy, about 5-7 minutes. Remove the bacon, set it aside, and crumble when cooled.
Cook the Mushrooms: In the bacon drippings, add your chopped fresh mushrooms (lion's mane or oyster). If using dried mushrooms, crush them into small pieces and add them to the pot. Stir for 3-4 minutes, allowing the mushrooms to soften and release their moisture.
Saute the Seasonings: Add the savory mushroom seasoning, cayenne, and smoked paprika to the mushrooms. Stir for about 30 seconds to let the spices bloom and combine with the mushrooms.
Add the Ingredients: Add the rinsed black-eyed peas, crumbled bacon, and chicken broth to the pot. Stir everything together. If using collard greens, remove from the stem, chop into chunky pieces and lay them on top of the beans in the pot - don’t stir them in. The greens will help keep the beans submerged for even cooking.
Pressure Cook: Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high for 25 minutes. Let the pressure naturally release for 10-15 minutes.
Final Seasoning: Taste and adjust with more salt, pepper, or spices as needed. Serve with buttered sourdough toast or homemade biscuits.
Version 2: Stove Top
Cook the Bacon: In a large pot, add the bacon and cook over medium heat until crispy, about 5-7 minutes. Remove and crumble when cooled.
Cook the Mushrooms: In the same pot, add your chopped fresh mushrooms (lion's mane or oyster) to the bacon drippings. If using dried mushrooms, crush them into small pieces and add them to the pot. Stir and cook for 3-4 minutes until the mushrooms are softened and release their moisture.
Saute the Seasonings: Add the savory mushroom seasoning, cayenne, and smoked paprika to the mushrooms. Stir for about 30 seconds to let the spices bloom and coat the mushrooms.
Add the Ingredients: Add the black-eyed peas, crumbled bacon, and chicken broth and collard greans to the pot. Bring to a simmer over medium heat.
Cook the Beans: Reduce heat to low, cover, and simmer for 45-60 minutes, stirring occasionally, until the beans are tender. Add more water or broth if needed to keep the beans covered.
Final Seasoning: Taste and adjust the seasoning with salt, pepper, or extra spices if desired. Top with crumbled bacon and serve!
Tips:
Mushroom Options: You can use fresh lion's mane or oyster mushrooms for a meaty texture, or dried mushrooms for a richer, earthier flavor. Dried mushrooms are perfect for this recipe, as they will rehydrate in the broth and soak up the flavors.
Substitute Ingredients: Feel free to swap the greens with what you have on hand—arugula, Swiss chard, or even frozen spinach would work great!
Broth: If you don't have homemade chicken broth, store-bought works fine. Just make sure to taste and adjust the seasoning.
Leftovers: Always make enough for leftovers! This recipe is perfect for freezing in mason jars. If you're not going to eat it within the week, just freeze it for up to 3 months. When you're ready, thaw it in the fridge overnight and reheat on the stove.
Enjoy your comforting, hearty Black Eyed Peas with the added bonus of your mushrooms, whether you're cooking in the Instant Pot or on the stovetop! It's a super easy and adaptable dish that will become a favorite!