Pressure Cooker Hoppin  John

Traditionally served on New Year's Day, this Southern combination of
black-eyed peas and rice is said to bring good luck. The rice and beans
are
cooked separately and stirred together just before serving. For a more
dramatic flavor, cook the peas with a smoked ham hock.

2 T. bacon drippings or olive oil
1 large onion, coarsely chopped
1 large clove garlic, minced
1 small green bell pepper, seeded and chopped
1 C. uncooked extra long-grain white rice
2 C. water
1 bay leaf
2 T. tomato paste
3/4 t. salt, or to taste
2 C. cooked black-eyed peas, warm
Freshly gound black pepper and Tabasco sauce to taste

Heat the bacon drippings or oil in the cooker. Sauté the onion, garlic and green pepper until the onion is soft, about 3 minutes. Stir in the rice
and coat it well with the oil. Add the water, bay leaf, tomato paste and salt.

Lock the lid in place and over high heat bring to high pressure. Adjust
the heat to maintain high pressure and cook for 5 minutes. Let the pressure drop naturally for 5 minutes, then quick-release any pressure remaining in the cooker. Remove the lid, tilting it away from you to allow any excess steam to escape.

Remove the bay leaf and stir in the warm peas, pepper and Tabasco sauce to taste. Adjust seasonings and serve.

Serves 6

Pressure cooker time for black-eyed peas: unsoaked, 9-11 minutes)