Traditionally a salted pig's tail and ham skin are added for extra flavour. For their festive gathering, Denise Jeffers leaves them out since some of her guests don't eat pork.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2000
MethodIn bowl, cover salt beef with water; refrigerate and soak for 12 hours. Drain.
Meanwhile, in separate bowl, cover black-eyed peas with cold water; soak at room temperature for 4 hours or refrigerate and soak for up to 12 hours. Drain.
In 24-cup (6 L) pressure cooker, combine salt beef, stewing beef, onion, garlic, tomato paste, Worcestershire sauce, soy sauce, salt, pepper, oregano and 4 cups (1 L) water. Secure lid; over medium-high heat, bring to high pressure. Reduce heat to medium; cook, adjusting heat if necessary to maintain high pressure, for 12 minutes. Remove from heat, then remove valve; let stand for about 10 minutes or until no pressure remains.
Stir in rice and peas; bring to boil. Cover, but do not seal lid; cook over medium heat for 30 to 40 minutes or until rice and peas are tender.
Nutritional facts Per Serving: about
- Sodium 841 mg
- Protein 33 g
- Calories 525.0
- Total fat 11 g
- Cholesterol 62 mg
- Saturated fat 4 g
- Total carbohydrate 71 g
- Iron 35.0
- Folate 84.0
- Calcium 7.0
- Vitamin A 1.0
- Vitamin C 7.0