• 2 cups dried black-eyed peas
  • 3 tablespoon olive oil
  • 6-8 cloves of garlic
  • frozen organic spinach (approx. 1 cup)
  • 6 cups filtered water
  • 1 teaspoon dry thyme
  • 4 leaves fresh sage – chop finely
  • 3-4 stalks fresh marjoram – chop finely
  • 1/2 teaspoon red pepper flakes
  • sea salt to taste


Very quick, simple and suprisingly yummy. If fresh herbs are not available, substitute dry herbs.

Rinse black-eyed peas, pick out the ugly ones. Crush garlic and saute in olive oil in your pressure cooker. When garlic is soft, add black-eyed peas, water, dry thyme, sage, marjoram and red pepper flakes. Close lid on pressure cooker and bring to high pressure. Cook for 9 minutes at high pressure. While peas are cooking, thaw spinach in microwave. Cool peas by using slow release method on your pressure (run cool water over lid in sink). Once pressure has been released, carefully open pressure cooker (watch out for steam!). Stir in spinach, salt to taste. I recommend eating with vegan cornbread.

Serves: 12