Kenyan Kunde - Black Eyed Peas with Peanuts

Another recipe to go with Ethiopian injera bread. I thought the peanut version of black-eyed peas would be tasty.

Ingredients:

• 1 cup (160 g) onions, chopped
• 1 cup (242 g) canned tomatoes (I chopped up some older tomatoes)
• 1 cup (172 g) dry black eyed peas
• 2.5 cups (625 g) Water (or vegetable or chicken broth)
• 2 cups (72 g) frozen swiss chard (optional - I put the kale in the sweet potato wat)
• 1 teaspoon (1 teaspoon) Kosher salt
• 1 teaspoon (1 teaspoon) ground black pepper
• 1/2 cup (64.5 g) creamy peanut butter

Instructions:

1. Pour all ingredients EXCEPT peanut butter into an Instant Pot and stir well.
2. Add peanut butter on the top and ensure that everything in the pot including the peanut butter is submerged in the liquid
3. Do not stir the peanut butter in. You're doing this to keep it from sticking to the pot and burning.me
   
   Or - put all the ingredients in metal bowl that fits in the Instant Pot. Stir together. Put a rack over the sweet potato wat, and put the bowl inside.
   
   
4. Cook on high pressure for 15 minutes, then natural release for 10 minutes.
   
5. Release all remaining pressure.
6. Open the pot, stir to mix, and then serve.

 

Carole's Notes:

We liked this! I liked the peanut flavor in the beans. It went well with the other recipes.

The recipe is lightly adapted from https://twosleevers.com/instant-pot-kenyan-kunde-black-eyed-peas/