Andouille Sausage with Black-Eyed Peas

In a 6-quart (or larger) pressure cooker, heat 1+ TBL oil. (Don’t use less, as it keeps the beans from foaming and causing problems later on.) Saute 1 medium onion, diced, until soft. Add 1 cup dry, rinsed black-eyed peas, 1 minced stalk celery, 1 diced large red pepper, 1 minced jalapeno pepper, 1 minced carrot, 5 andouille sausage cut diagonally into thirds, a chunk of smoked turkey meat, 3 cups canned diced tomatoes with liquid, 1/2 cup water, 1 bay leaf and 1/2 tsp dried oregano.

Cover pressure cooker and bring to high pressure following directions for your model. Cook at high pressure for 11 minutes. I let the pressure come down naturally, but if you’re in a hurry to serve it right away, you may need to cook it for a few minutes longer after you open the cooker. Once it’s done cooking, check the salt level and add salt after cooking, if necessary.

Serve with rice.

Note: I used a 12-ounce package of Bilinski’s chicken-meat sausage.

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