pepperhead212
Master Chef
I'm almost out of all those leftovers, so I had to make some more! 
Tonight I made a one dish creole type meal; well, not really, since the veggies are cooked in a wok, and the BEPs are cooked separately, but it all ends up in one dish!
The first thing I did was I cooked some old black eyed peas, to use them up (they were dated 2015, and this shows how long beans last!). And I did what I do when cooking dal and other beans for salads, as it's easy to not overcook them - I use the slow cooker! Something told me to check early - after only 90 minutes - and they were done! I know they don't take as long as larger beans, but these were old! I rinsed them, and set aside.
I thawed 6 oz of cut up bacon, and put it in the Instant Pot on Sauté low, and stirred occasionally, while cutting up everything else - a pound of cremini, a medium eggplant, a medium green bell pepper, about 2 c of okra, about a cup of green beans, and about a cup of diced bottle gourds (just trying to use up all these veggies I had bits of). I also found any tomatoes that I had that had any bad spots, cut them out, and got about a quart of purée out of it, then rinsed the VM out with a little water, and this was set aside. The bacon was finished after all this, and I removed it to a PT on a plate, to drain. Then added a little olive oil to the IP, and a large chopped onion, cooked it about 5 minutes on Sauté medium, added 4 minced garlic cloves, some ground cloves, thyme, ground bay, some smoked paprika, a little ground Thai pepper (my cayenne pepper), and cooked about a minute or so, and stirred all that tomato purée in. Then I rinsed the last cup of brown rice I had, and set that to cook, while cooking the mushrooms in the wok - I first steam them 3 or 4 min, boil off the water, and add a tb of o, and cook them over medium heat, 7 or 8 min, added the okra and pepper, and cooked about 3 min, and set aside. When the rice finished, and the pressure had released, I opened that, stirred in about 1/4 c white vermouth, the veggies from the wok, and the cut up eggplant, bottle gourd, green beans, and cooked BEPs, stirred that up, added a little more salt and hot pepper, and let it simmer about 10 minutes, to finish.
The okra and bell pepper cooked briefly with the mushrooms, after they were almost done. by pepperhead212, on Flickr
All the veggies added to the cooked brown rice, along with some cooked black eyed peas. by pepperhead212, on Flickr
Finished one dish Creole type dish, with bacon, cremini, okra, eggplant, bottle gourd, green beans, and black eyed peas. by pepperhead212, on Flickr
Tonight I made a one dish creole type meal; well, not really, since the veggies are cooked in a wok, and the BEPs are cooked separately, but it all ends up in one dish!
The first thing I did was I cooked some old black eyed peas, to use them up (they were dated 2015, and this shows how long beans last!). And I did what I do when cooking dal and other beans for salads, as it's easy to not overcook them - I use the slow cooker! Something told me to check early - after only 90 minutes - and they were done! I know they don't take as long as larger beans, but these were old! I rinsed them, and set aside.
I thawed 6 oz of cut up bacon, and put it in the Instant Pot on Sauté low, and stirred occasionally, while cutting up everything else - a pound of cremini, a medium eggplant, a medium green bell pepper, about 2 c of okra, about a cup of green beans, and about a cup of diced bottle gourds (just trying to use up all these veggies I had bits of). I also found any tomatoes that I had that had any bad spots, cut them out, and got about a quart of purée out of it, then rinsed the VM out with a little water, and this was set aside. The bacon was finished after all this, and I removed it to a PT on a plate, to drain. Then added a little olive oil to the IP, and a large chopped onion, cooked it about 5 minutes on Sauté medium, added 4 minced garlic cloves, some ground cloves, thyme, ground bay, some smoked paprika, a little ground Thai pepper (my cayenne pepper), and cooked about a minute or so, and stirred all that tomato purée in. Then I rinsed the last cup of brown rice I had, and set that to cook, while cooking the mushrooms in the wok - I first steam them 3 or 4 min, boil off the water, and add a tb of o, and cook them over medium heat, 7 or 8 min, added the okra and pepper, and cooked about 3 min, and set aside. When the rice finished, and the pressure had released, I opened that, stirred in about 1/4 c white vermouth, the veggies from the wok, and the cut up eggplant, bottle gourd, green beans, and cooked BEPs, stirred that up, added a little more salt and hot pepper, and let it simmer about 10 minutes, to finish.
The okra and bell pepper cooked briefly with the mushrooms, after they were almost done. by pepperhead212, on FlickrAll the veggies added to the cooked brown rice, along with some cooked black eyed peas. by pepperhead212, on FlickrFinished one dish Creole type dish, with bacon, cremini, okra, eggplant, bottle gourd, green beans, and black eyed peas. by pepperhead212, on Flickr
