Black Eyed Peas with Greens

Step 1

Add 1-2 tablespoons of the olive oil to a soup pot. Sauté onion over medium heat until softened, about 7 minutes. Add the garlic and sauté another minute longer. Add the tomatoes, oregano, salt and pepper, broth, and drained soaked beans.

Step 2

Bring to a simmer and cook, partially covered, until beans are tender, about 40 minutes. Simmer uncovered to thicken, or add more broth or water as needed to thin.

Step 3

Stir in the spinach until wilted. Season with a few squeezes of the fresh lemon juice, the remaining olive oil, and more salt and pepper to taste.

Step 4

Serve immediately garnished with parsley.

Step 5

Select sauté (medium) and add 1-2 tablespoons of the olive oil. Sauté onion over medium heat until softened, about 5 minutes. Add the garlic, salt, pepper, and oregano and sauté another minute longer.

Step 6

Add 2 cups of broth and scrape up any bits stuck to the bottom. Add the drained (soaked) beans, then tomatoes. Do not stir.

Step 7

Lock the lid, with valve set to sealing. Set to manual (high pressure) mode for 3 minutes. Naturally release the pressure for 15 minutes, then quick release the remaining pressure.

Step 8

Carefully remove the lid. Check that the beans are tender. If not, select "saute" mode and simmer until tender. Stir in the spinach until wilted. Season with a few squeezes of the fresh lemon juice, the remaining olive oil, and more salt and pepper to taste.

Step 9

Serve immediately garnished with parsley.