4 cups (about 1½ lbs.) smoked ham, chopped
1 lb. dried black-eyed peas, rinsed
1 large white onion, chopped
2 medium carrots, chopped
3 cloves garlic, minced
4 cups chicken broth
3 cups water
1 T. Cajun seasoning
½ tsp. black pepper
3 bay leaves
1 small bunch of kale, leaves torn and stems removed
Apple cider vinegar, fresh grated parmesan, fresh parsley and hot sauce, optional for serving
Put ham, peas, onion, carrots, garlic, broth, water and seasonings in a programmable electric pressure cooker.
Cover with lid and lock in place. Turn steam release handle to sealing (closed) position. Select manual/pressure cook setting. Cook on high pressure for 15 minutes. (Note: It will take 10 to 15 minutes for cooker to pressurize before the cooking time begins.) After cooking, allow the pressure to release naturally for 20 minutes. (Translation: Do nothing. Let it set for 20 minutes.) Carefully turn steam release handle to venting (open) position, allowing steam to fully escape, about 3 to 5 minutes.
Remove lid, add kale and cover again for a few minutes, until kale is tender.
Search for and discard bay leaves. Ladle in bowls. Serve with a splash of apple cider vinegar (ACV), fresh grated parmesan, chopped parsley and hot sauce, alongside crusty bread, cornbread or biscuits.
SLOW-COOKER SWAP: Alternatively, cook in a slow cooker on low for 8 to 10 hours or until beans are tender. Add more chicken broth, if necessary, and adjust seasonings to taste.
TEST KITCHEN NOTE: Don’t skip the splash of ACV when serving! It adds acidity and brightness to cut through the fattiness of the ham and starchiness of the beans.
Recipe by North Dakota Living test kitchen
