This recipe is from a slow cooking website - but can be done on top of the stove or, in an instant pot, with adjustments to the time… I have cooked it all three ways, successfully.
I do not puree part of the peas (as she does) because I like them whole and to have the broth clear. If you leave the beans whole you will need to reduce your pepper amount to 1/4 tsp. (And I also tend to use turkey kielbasa, but use whatever floats your boat.)
Lastly? I just use water instead of canned broth as I really liked the taste of the peas. To me, it doesn’t need the broth.
Oh! I get mine from Whole Spice. . I see it lists chili as the first ingredient, but it doesn’t seem like it’s cayenne. Maybe I “blew out my palate” (as they say on cooking competitions).
Your recipe looks good. Let me know how it turns out!
One of my favorites from Ruta Kahate. I increase the red pepper and usually a slit green chili after the onions are cooked. Goan Black-eyed Peas
Also Acarajé a black eye pea fritter from Brazil by way of slaves brought from Africa by the Portuguese ಠ_ಠ
