Black-eyed peas & short ribs cook together in this hearty & comforting recipe. Make this one-pot meal in your slow cooker or Instant Pot.
It’s the standard winter here in Los Angeles – 70 degrees and sunny. But since most of the country is currently experiencing harsh winter weather, I thought I’d share a comfort food recipe. This recipe is hearty!
What Are Black-Eyed Peas & Are They Healthy?
Black-eyed peas are legumes and yes, black-eyed peas are healthy. They are not only a great source of fiber and protein, they are also a good source of complex carbs which provides energy and can aid weight loss.
Dry Or Canned Black-Eye Peas
This black-eyed peas recipe is best made with dried black-eyed peas. The best part…NO pre-soak! That’s right, after you rinse the black-eyed peas, add them directly to the slow cooker or Instant Pot. You can use canned peas. If you choose to use canned peas, be sure to buy enough. 15-ounces of canned black-eyed peas is not the same as 16 ounces of dried black-eyed peas. You will need at least four 15-ounce cans of black-eyed peas. Canned black-eyed peas are cooked so if you use canned, you can cut the cooking time by an hour for the slow cooker and 20 minutes for the Instant Pot. Also, if you use canned, drain & rinse them first. I suggest you use dried black-eyed peas.
What Are Short Ribs
Beef short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef. The cut is literally the short section of the rib bone, hence where it gets its name: short ribs. Short ribs can be bought in different sizes: some are cut thin, some thick, some with bones, some with bones removes. You can use boneless or bone-in short ribs for this recipe. Personally, I like to use boneless short ribs when I make this recipe so I can shred the meat easily & directly in the pot. Bone-in short ribs work too!
Other comfort food recipes you might enjoy:
- 16 ounces dried black-eyed peas, rinsed
- 3 pounds short ribs
- 4 cups low-sodium beef broth
- 15 ounces diced tomatoes
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Salt & pepper
- 1 tablespoon oil (for Instant Pot)
- Add the black-eyed peas, broth, diced tomatoes, onion, garlic, salt, basil, paprika, and pepper to the slow cooker. Stir to mix well.
- Season short ribs generously with salt & pepper. Add short ribs to the slow cooker.
- Cook HIGH 3-4 hours or LOW 6-8.
- Using tongs, carefully remove the short ribs. Shred the meat and stir the shredded meat back to into the slow cooker.
- Turn on the pressure cooker and select sauté. Once hot add the oil, onion, and bell pepper and cook a few minutes until soft. Add garlic and cook an additional minute.
- Add black-eyed peas, broth, diced tomatoes, salt, basil, paprika, and pepper. Stir to mix well.
- Season short ribs generously with salt & pepper. Add short ribs to the Instant Pot.
- Close lid and seal valve. Cook high pressure for 55 minutes. Natural release pressure for 15 minutes then quick release any remaining pressure.
- Using tongs, carefully remove the short ribs. Shred the meat and stir the shredded meat back to into the Instant Pot.
If you use boneless short ribs, you can shred the meat directly in the slow cooker or Instant Pot.
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